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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 noodles for sopa de fideo recipe.

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
Close up image of fideo noodles being cooked in pot for sopa de fideo.
Process shot of how to make fideo.

How to Make Fideo

  1. 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.
  2. 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.
  3. 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.
Close up image of sopa de fideo in blue bowl.
4.99 from 273 votes

Sopa de Fideo

By: Kristyn Merkley
Mom's famous sopa de fideo (Mexican noodle soup) has been a quick and simple family favorite for generations!
Servings: 5
Cook: 20 minutes
Total: 20 minutes

Video

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.
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Notes

Noodle substitute. If you can’t find fideo noodles, break angel hair noodles, thin spaghetti, or vermicelli noodles into 1-inch pieces and toast.
Store leftovers in an airtight container(s) in the refrigerator for 3-4 days, or freeze for 3-4 months.

Nutrition

Serving: 1g, Calories: 49kcal, Carbohydrates: 1g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Cholesterol: 13mg, Sodium: 575mg, Potassium: 36mg, Fiber: 0.01g, Sugar: 1g, Vitamin A: 78IU, Vitamin C: 0.03mg, Calcium: 79mg, Iron: 0.2mg

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

Recipe FAQ

Can I add meat or veggies?

Add shredded chicken for a heartier fideo soup. Add veggies like peas, zucchini, and carrots.

How to store fideo?

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

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Mexican Soups

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This recipe was originally published March 2020.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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4.99 from 273 votes (232 ratings without comment)

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82 Comments

  1. Loves2Cook says:

    5 stars
    Super delicious! I didnt have any parsley and i only had a block of Colby jack cheese on hand but it turned out wonderful! So comforting on a cold day.

    Reply
    1. Lil' Luna Team says:

      I’m so glad it turned out well! Even without parsley :o)

      Reply

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