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.
For this recipe, toasted fideo noodles simmer in a tomato broth, then you finish it with melty Mexican cheese for the easiest dinner win. 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:
- Handful of ingredients. It’s not only delicious but requires only 5 ingredients. Plus, the ingredients are simple and budget-friendly.
- 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.
- Quick + simple. It is a fast, comforting soup that feels homemade even on a busy weeknight.
Sopa de Fideo Ingredients
- Vegetable oil (3 tablespoons): This coats the noodles so they toast evenly, and it helps build that rich, slightly nutty flavor at the start. Or use olive oil.
- Fideo pasta (1 (7-ounce) bag fideo pasta): These thin noodles are the heart of the soup, and they soak up the tomato broth as they soften. Or use 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.
- Tomato sauce (2 (8-ounce) cans tomato sauce): Gives the soup its classic tomato base, adding color, sweetness, and a smooth texture.
- Chicken broth, low sodium (24 ounces): Adds savory flavor and keeps the soup from tasting flat, low sodium lets you season to taste.
- Mexican cheese, shredded (½-1 cup): Melts in for extra creaminess and a cozy, comforting finish, use more for a cheesier bowl.
- Garlic salt, with parsley flakes: Adds quick seasoning and a little herby flavor without needing extra spices.
- Pepper: Balances the tomato flavor and adds a gentle bite.
- optional toppings: Chopped avocado, a squeeze of lime juice, extra cheese, Mexican crema, ctoija cheese, chopped onion, or fresh cilantro
How to Make Sopa de 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.
- If you like a thinner soup, add a splash of extra broth near the end because the noodles keep soaking up liquid.
Sopa de Fideo Recipe
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.
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 Recipe
55 mins
Caldo de Pollo Recipe
1 hr 10 mins
Mexican Chicken Corn Soup
25 mins
Collections
This recipe was originally published March 2020.
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.
I’m so glad it turned out well! Even without parsley :o)