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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!

Sopa de Fideo - Mexican Noodle Soup

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.

Toasted fideo noodles in a pot.

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.

Tomato broth being poured into a pot of toasted fideo noodles.

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

4.83 from 64 votes

Sopa de Fideo

Sopa de Fideo is a traditional Mexican soup made from toasted fideo noodles cooked in a flavorful tomato broth. Perfect for the whole family!
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 6 servings
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Ingredients 

  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 medium onion, quartered (yellow or white)
  • 2 cloves garlic
  • ยฝ 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

Serving: 1/6th of recipe | Calories: 183kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 0.03mg | Sodium: 1879mg | Potassium: 121mg | Fiber: 2g | Sugar: 4g | Vitamin A: 504IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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59 Comments

  1. unc' st. g says:

    5 stars
    …hard to find…ANGEL HAIR PASTA…mamacita broke the noodles but they were longer, we called it mexticlan spaghetti…
    great recipe Isabel. you totally rock, g

  2. Tiamo says:

    5 stars
    Super simple and delicious; this always makes me feel better when I have a sinus infection or chest cold coming on. Usually stops it in its’ tracks. Love it!

  3. Danielle says:

    5 stars
    So good! My go-to recipe for this amazing simple soup!! I first had Fideo at church, after setting up for our advent fair. The Spanish sunday schoool ladies had it simmering in the church kitchen and I couldnโ€™t resist!! We make ours with mini quesadillas to eat with. Thank you!!

  4. Judy R says:

    5 stars
    Made it for my family and my kids and I enjoyed it very much. Thank You for the recipe!

  5. Teresa E meraz says:

    This a great memory of my childhood. Yum

  6. Leslie says:

    5 stars
    forgot to do my five stars! YUM!

  7. Leslie says:

    thank you for this recipe! my mexican MIL advised to skip salt and add the Knorr caldo cubes. I did that and also added a few finely chopped onions and garlic to the fideo while it was toasting/browning. I also strained the tomato mixture before adding it to the fideo. It was perfection! Such comfort food!

    1. Susan Haley says:

      5 stars
      Delicious! This is one recipe where I don’t have to change a thing!

  8. Whitney says:

    5 stars
    This is delicious and has been a staple at our house for the past year. My young kids love it and my husband said itโ€™s very similar to what his mom made when he was growing up.

  9. Taylor says:

    Iโ€™d previously only eaten this at restaurants so I have no cultural history to compare my findings but I thought it was comparable to my favorite restaurant and better than others I have tried. The noodles didnโ€™t get soft after 20 minutes so I simmered for about 40. I think if I wouldโ€™ve brought it to a boil first and then reduced heat, 20 wouldโ€™ve worked. Either way, it was fantastic and Iโ€™ll definitely be making it again. Thank you!

    1. Marti says:

      Hi Taylorโ€ฆ was reading your comment and wanted to know about boiling the noodles?? Does this process help with the noodle not becoming thick and mushy even after roasting it per the recipe? Can you explain what you mean by boiling for 40m then by 20m but would be better at 20m?

  10. Cynthia Hanks says:

    5 stars
    Amazing flavor! Thanks for sharing, so glad I found your page on Pinterest.