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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.
The most authentic Fideo recipe I’ve found! My grandmother and mother used to make it when we were kids. I add ground beef and sliced potatoes like my mother did.
Thank you for sharing your recipe 🤗
Thanks for the recipe!! My mom makes an amazing sopita too, but she doesn’t have a real written recipe and thus it’s nearly impossible to replicate. I’m so happy I found yours! To make it more like my mom’s, I substitute 2-3 cups of the broth for leftover juice from making black beans, and then I add some beans on top when I’m ready to eat. Yum!
Sooooo good just made this! I added a couple more cups of broth to thin… next time I won’t use so much angel hair. I added extra lime because….. yum! And it’s so delicious!!
Made this tonight and my picky husband and kids LOVED it!! I started to make it and he asked what was for dinner. I said “It’s a surprise”. After dinner, he said it was the best “surprise” dinner in 20 years!
Hello and Happy Holidays!
This soup is beyond delicious! I will be making this on a regular basis.
As a suggestion to your reader regarding the thickness of the soup, what I do to thin it a little, is to add some broth or water.
As for the “curly” Fideo, it’s still called Fideo, but it looks like “nests.” You can also use thin spaghetti or Angel hair. I hope this helps some of your readers. Now, I’m going to have a cup of hot tea and read more of your recipes. Thanks so much for posting this recipe!
Hi. I made this tonight. Tastes so yummy but mine came out semi soggy. And not a lot of broth/liquid. In your opinion do you think I used too much pasta?? Soaked up all the liquid perhaps??
Oh no! I’m sorry to hear that. It could be the amount or type of pasta used. I’d recommend adding more broth until it’s at the consistency you desire and maybe reducing the cooking time a bit so the pasta isn’t soggy.
I can’t wait to try your recipe. I have only had it at my local Americanized Mexican restaurant, but really enjoy it. Yum!
I made this tonight with tomatoes I roasted in the over first. I only used 1 TBSP of olive oil to cut donw on the fat. It was quite delicious with a grilled cheese sandwich!
hell yeah with that grilled cheese!
Can you substitute fresh tomatoes for the canned?
Great question! Yes, that should work! Try to get the same amount, about 2 pounds.
Going to make this tonight, my best friend was telling me how this is his favorite soup. I had never heard of it but sounds awesome!