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Sopa de fideo, also known as Mexican noodle soup, is a traditional Mexican soup made from toasted fideo noodles cooked in a flavorful homemade tomato broth. It’s satisfying, comforting, and perfect for the whole family!
I absolutely adore this recipe for Sopa de Fideo, and here’s why:
This soup is a true crowd-pleaser, perfect for the entire family. It caters to picky eaters with its simplicity, making it a favorite of my little toddler. However, it’s also versatile enough to accommodate different preferences by adding extra veggies or other variations. You’ll find some helpful tips in the variation section below.
In just about 30 minutes, you’ll have a wholesome and delicious meal on the table. It’s hard to find a quicker and easier option!
What truly sets this soup apart is its incredible flavor. Despite its straightforward preparation, the lightly toasted noodles with the delicious broth make for the best flavor! It never fails to fulfill my cravings for a comforting and flavorful soup.
What Is Sopa de Fideo?
Sopa de fideo is a traditional Mexican soup made with thin noodles called “fideos” that are typically toasted in oil before being cooked in a flavorful tomato-based broth. It’s a popular and comforting dish that comes together in about 30 minutes!
Fideo noodles are round and thin, like spaghetti noodles, but short and bite-sized. You can find it in the pasta aisle of your grocery store labeled as “fideo” or sometimes as “cut spaghetti.”
If you can’t find fideo noodles in your grocery store, you could buy regular spaghetti noodles and break them into short 1-inch pieces. Here’s the pasta I used for this recipe.
How to Make Sopa de Fideo
Blend and strain: Blend together some tomatoes, onion, garlic, cumin, and broth until completely smooth. Then, strain the sauce through a fine mesh strainer into a bowl to remove any solids and set aside.
Toast: Toast the fideo pasta noodles in a large pot for 3 to 4 minutes, stirring occasionally, until the pasta begins to lightly brown and blister.
Cook: Pour in the blended tomato sauce and cook for 5 minutes, then add in the remaining broth, chicken bouillon (if using), and salt. Stir to combine and bring to a boil, then reduce heat to low and cook for 10 more minutes until the pasta is tender and cooked through.
How to Serve Sopa de Fideo
I like to serve my sopa de fideo in a big bowl with some cilantro and a squeeze of lime juice for some brightness and freshness.
It’s also common to add in some fresh avocado slices and a sprinkle of cotija cheese or queso fresco on top.
Recipe Variations
The base of this soup is so simple and flavorful that it’s easy for you to make different variations based on what you have in your pantry! Here are some ideas:
- Add veggies: Add 1 cup of any frozen veggie mix you like. Zucchini, carrots, diced potatoes, or even beans for some extra flavor and nutrition would also be great.
- Use different noodles: You can also use different-shaped pasta if you can’t find fideo. There are several variations like alphabet (sopa de letras), stars, shells, and melon seed-shaped pasta that also work well.
Storing and Reheating
Sopa de fideo can be stored in the refrigerator for up to 1 week in an airtight container.
To reheat, heat in a medium pot over medium heat until warm, or microwave on high for 4 minutes, stirring halfway through.
More Mexican Soups
Sopa de Fideo
Ingredients
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 medium onion, quartered (yellow or white)
- 2 cloves garlic
- ½ teaspoon ground cumin
- 6 cups broth, divided (chicken or vegetable)
- 1 tablespoon olive oil divided
- 8 ounces fideo pasta
- 1 bouillon cube (about 2 teaspoons), chicken or vegetable, optional
- 2 teaspoons kosher salt, plus more to taste
Instructions
- Add the tomatoes, onion, garlic, cumin, and 1 cup of the chicken broth to a large blender. Blend until completely smooth.
- Strain the blended tomato sauce through a fine mesh strainer into a bowl to remove any solids. Set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Stir in the fideo pasta and cook for 3 to 4 minutes, stirring occasionally, until the pasta begins to light brown and blister.
- Pour in the blended tomato sauce and cook for 5 minutes, stirring occasionally.
- Add in the remaining 5 cups of chicken broth, chicken bouillon (if using), and salt. Stir to combine and bring to a boil.
- Reduce heat to low and cook for 10 more minutes or until the pasta is tender and cooked through.
- Taste and adjust salt if necessary. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is delicious. My son now asks me to make it for him and raves about it every time.
I made this for my wife last night and she is still talking about it this morning. It is quick and easy to make.
I cut back on the broth – and toppings (diced avocado, pico de gallo, Mexican cheese, sour cream) are essential.
Thank you, Isabel! Another winner!
Yay! So happy that it was a hit!
Have been following your site for several years, and love it! I live around San Antonio, so ingredients are seldom a problem. Keep up the good works1
How much ingredients do I use if I want to make 2 packs of fedeo
Hi Chris! You would need to double the ingredients if you want to make 2 packs of Fideo.
my in laws had a mexican dinner house in the 80’s and had fideo on the menu. it was not a soup but more like spaghetti consistency. they used coils of vermicelli noodles deep fried and then layed atop a tomato base. have you ever come across a recipe like this?
Hi Diana! We haven’t, but it sounds delicious!
Where could you purchase fideo that is thin? When living in Mexico it was no problem, but here all the ones offered for sale cook up too thick!
Hi Patricia! I’ve been able to find them at most grocery stores, but if not Mexican grocery stores should definitely have them.
I enjoy watching you and reading your recipes…
I absolutely love this. So comforting! Thank you for sharing!
I absolutely love this fideos recipe! This is definitely going to be in my regular rotation of recipes. It will be perfect to take for work lunches as well. I used about a cup less of broth so that I can add more for leftovers as I heat them up to keep the pasta from absorbing it all. Absolutely delicious as is and no need for additional salt at the end. This and your chile colorado are my favorites!
Side note: I like to drop cheese “bombs” into the soup as well; muenster or cheddar cubes or even just Chihuahua melting cheese shreds. Sooooo goood!
Thank you for ALL your amazing recipes! I made the Sopa de Fideo and it was delicious especially with homemade tomato sauce! My burning Question for MANY years … How do you store this sopa because the noodle soaks up all the liquid and becomes super thick and mushy😢
Thank you so much Marti! You can try storing them with less broth, and then when reheating you can add broth back in so that it stays soupy but doesn’t absorb it all.