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Sopa de Fideo is a thin Mexican noodle soup we’ve made our entire life!
Our mom has made us this for as long as we can remember, and now our kids enjoy it too! We love that it’s simple (just 5 ingredients), delicious, and comes together in only 20 minutes.
The noodle used is called fideo, which is similar to angel hair pasta or thin spaghetti. It’s the signature ingredient in this dish and what makes it so hearty and yummy.
This is a favorite inexpensive meal and one we love to whip up on busy nights! For more of our traditional family favorite soups try Albondigas and Caldo de Pollo.
Why we think you’ll love it:
- A dinner classic. This sopa de fideo recipe has become a classic Mexican dinner in our home that the whole family loves. It can also be served as a side dish alongside warm corn tortillas.
- Handful of ingredients. It’s not only delicious but requires only 5 ingredients.
- Inexpensive and filling. And with the noodles being so cost-effective, it’s also a great meal when you’re trying to pinch pennies or use some pantry staples.
Fideo Ingredients and Substitutions
- 3 tablespoons vegetable oil – or use olive oil
- 1 (7-ounce) package fideo noodles – or angel hair noodles, thin spaghetti, or vermicelli noodles. Just break the pasta into 1-inch pieces and cook as directed or make “sopa de letres” (alphabet soup) by replacing the fideo with alphabet pasta.
- 1 (8-ounce) can tomato sauce
- 24 ounces chicken broth – or vegetable broth for a vegetarian soup
- ½-1 cup Mexican cheese blend – or Cotija cheese, queso fresco
- garlic salt with parsley flakes – season to taste
- black pepper – season to taste
- optional toppings– chopped avocado, a squeeze of lime juice, extra cheese, Mexican crema, chopped onion, or fresh cilantro
How to Make Fideo
- PASTA. Add vegetable oil to a medium pot and cook on LOW-MEDIUM heat.
- Add fideo and cook until noodles are coated in oil and have started to turn golden brown.
- SOUP. Add tomato sauce and broth and bring to a boil. Reduce to LOW and simmer for 8-10 minutes or until noodles are soft.
- SERVE. Add ½-1 cup cheese, garlic salt, and pepper and stir until combined. Serve warm. Top with chopped avocado, a squeeze of lime juice, a sprinkle of queso fresco, and fresh cilantro if desired.
Kristyn’s Recipe Tips
- Don’t skip toasting the noodles – it adds a rich flavor and a slightly crunchy texture that helps them from becoming too soft in the soup.
- If you can’t find fideo noodles, break angel hair noodles, thin spaghetti, or vermicelli noodles into 1-inch pieces and toast.
Sopa de Fideo
Ingredients
- 3 tablespoons vegetable oil
- 1 (7-ounce) bag fideo pasta
- 2 (8-ounce) cans tomato sauce
- 24 ounces chicken broth, low sodium
- ½-1 cup Mexican cheese, shredded
- garlic salt, with parsley flakes
- pepper
Instructions
- Add 3 tablespoons oil to a medium pot and cook on LOW-MEDIUM heat. Add 1 (7-ounce) fideo and cook until noodles are coated in oil and have started to brown.
- Add tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft.
- Add ½-1 cup cheese, garlic salt, and pepper and stir until combined. Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Add shredded chicken for a heartier fideo soup. Add veggies like peas, zucchini, and carrots.
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for 3-4 months. Keep in mind that the texture of the noodles will change, but the soup will still be delicious.
Complete The Meal
Sides
Mexican Cornbread
50 mins
Jalapeño Cornbread
30 mins
Flour Tortilla Recipe
45 mins
Homemade Tortilla Chips
30 mins
Desserts
Mexican Soups
Chicken Tortilla Soup
3 hrs 10 mins
Albondigas Soup
55 mins
Caldo de Pollo
1 hr 10 mins
Mexican Chicken Corn Soup
25 mins
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This recipe was originally published March 2020.
One of our favorites to eat on a cold day! Make this all the time!
I was really hoping this recipe was going to be really good, but in my opinion it was just meh.🫤
If I ever make it again, I’d only use a half a bag of the pasta, and would definitely put some meat in it. It’s just too plain for me.
Step 2 and 3 say to add 2 cans of tomato sauce, did you mean only 2 cans or 4?
That is an error on our part. It looks like step 2 and 3 are the exact same instructions. So just do step 2, ignore step 3 (since you will have already done it) and then continue with the recipe. It will only be 2 cans. We’ll get that recipe card updated. Thanks!
I’ve made this recipe so many times and it’s one of our favorites! Reminds me of my Grandma’s recipe and it brings me comfort! Thank you for sharing 😊
One of my favorite Mexican recipes! Fideo is so versatile and delicious, and this recipe was so much easier than the one my former partner’s mother taught me years ago! Looks like this is on the menu for Cinco de Mayo!
For those questioning what kind of cheese to add try a little crumbled cotija. I made this recipe and reminded me of my Abuelita’s fideo she used to make for me. There wasn’t a day that went by that she didn’t have some waiting on the stove. Thanks for sharing!
You’re welcome!! That sounds like a wonderful addition to add the cheese on top.
Thank you, I like your recipe.
Simply delish. I used Nutritional yeast instead of cheese…. so yummy!!
Good recipe, although my family has never put cheese in their sopa de fideo. It’s a nice option, but I’ll leave it out.
What is fMexican cheese?
At the grocery store, there is a Mexican cheese blend in the shredded/bagged cheeses. It typically includes monterey jack, cheddar, queso quesadilla and asadero cheeses.