This quick, simple and delicious Sopa (soup) de Fideo is a family favorite. It’s also cheesy and flavorful! Just 5 Ingredients and you’ll have dinner in no time.
It’s one of our favorite Mexican soups – along with chicken tortilla soup, enchilada soup and taco soup. Can’t go wrong with any of them!
What is Fideo?
Fideo is a thin Mexican noodle. It is similar to angel hair or thin spaghetti. In fact, if you can’t find “fideo”, you can use the alternate noodles. Just break the pasta into 1” pieces and cook as directed.
The best part of fideo? You can usually find a bag for about a quarter at most grocery stores. Score!
Ever since we were little, my mom has made for us the best sopa (aka soup) using fideo. This sopa de fideo has become a classic dinner in our home and one that the whole family loves.
It’s not only delicious, but requires just a few ingredients too. And with the noodles being so inexpensive, it’s also a great meal when you’re trying to pinch pennies or use some pantry staples.
How to Make Sopa de Fideo
It’s so simple! Begin by adding 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 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 cheese, salt and pepper and stir until combined. Serve warm.
Like we said – so simple. So inexpensive. We promise this sopa will become a family favorite. And be sure to look at our notes below on how you can change this up according to your likings. 😉
Changing Up, Storing + what to serve with
Additions: Traditionally this is a very simple soup. It’s easy to make and uses a few very common ingredients, but like most soups it is quite easy to adjust. Here are a few ideas:
- You can also use vegetable broth if you want a vegetarian soup.
- Add shredded chicken for a heartier soup
- Make it a richer flavor by pureeing roasted tomatoes in lieu of tomato sauce.
- Add veggies like peas and carrots
- Top with chopped avocado, lime juice, and fresh cilantro
Leftover Soup can be stored in the fridge for 3-4 days. You can also put it in the freezer for 3-4 months. Keep in mind that the texture of the noodles will change, but the soup will still be delicious.
Serve with: This soup is often served at lunch or dinner. It can be served as a side dish or with warm corn tortillas as a simple main dish. Some other yummy food to serve with this soup include:
- Quesadilla
- Baked Taquitos
- Mini Avocado Grilled Cheese Sandwich
- Beef Flauta
- Black Bean and Corn Quesadilla
More Mexican Soups:
Sopa de Fideo Recipe
Ingredients
- 3 tbsp vegetable oil
- 1 (7oz) bag fideo pasta
- 8 oz can tomato sauce
- 12 oz chicken broth
- 1/2-1 c Mexican cheese shredded
- garlic salt (with parsley flakes)
- pepper
Instructions
- Add 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 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 cheese, salt and pepper and stir until combined. Serve warm.
My kids favorite growing up! My 23 year old daughter just asked me for my recipe last night. We would sometimes add a small bag of mixed vegetables when adding pasta. I’m making it tonight for my husband and me!
Oh that is wonderful! So glad you love the recipe. I love the idea of adding mixed veggies too.
Love your site, gives great recipes that are easy to prepare. You also have recipes I couldn’t find d on other sites. Thank you so much.
You’re welcome!! So glad you found us here and enjoy the site/recipes!
Excellent fideo and closest to my mexican grandmothers recipe. She added chopped onion while browning the fideo. Thank you so much.
You’re welcome!! I’m glad you enjoyed the recipe!
My great-grandmother (from Mexico) also added diced onion to the browning fideo. So we all do as well. We usually eat this thicker as a side dish, but I’m going to try it more as a sopa!
I also add cumin and garlic powder. So delicious
No bueno. Mine came out gummy. I followed the directions to a T! Flavor was there though.
Thanks for the feedback and for giving the recipe a try!
Heat up the water before you add it to the fideo and try using a skillet instead of a pot.
I was so disappointed. The quantity was very low, box nearly empty. Quality was bad. Looked like long rice. Terrible! Just Terrible! My mother had the same experience. Growing up, I remember my mother making delicious Fideo. Well, I guess we won’t buy it any more. So sad everything is getting more expensive and quality and quantity are going down hill.
I’m sorry to hear that the recipe wasn’t a hit. Thanks for the feedback and for giving the recipe a try!
I like to use el pato sauce, diced potatoes, pinto beans, and corn to mine. (bigger family, they eat like 2 bowls each. lol)
Thanks for sharing what you do! Sounds delicious!
Sounds so delicious! I’m definitely trying it this way too! Mmmmmm mmmmm
Best childhood memories. I would not eat liver, my dad loved it w.anted once a week. He would send me to my room, explaining” this is not a restaurant. Later, my mom would bring me a large bowl of fideo. I can still make a meal of just that and tortillas. And I stoll hate liver
Thanks for sharing your story! I’m so glad this recipe brings back good childhood memories. Definitely not a liver fan either! 🙂
This recipe is truly amazing. I tried it and it turned out very nice.
I use this recipe all the time. Thank you!
Hi Krysten. What type of Mexican cheese do you recommend with this recipe? And do you have a preferred brand of fideo? I’m fortunate to live near a Hispanic grocery store that has a wide selection of both.
Thanks in advance for your advice.