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Mom’s sopa de fideo (Mexican noodle soup) has been a quick and simple family favorite for generations!

Sopa de fideo served in a blue bowl.

Any Easy Soup to Love!

Sopa de fideo is a thin Mexican noodle soup we’ve made my entire life!

The noodle used is called Fideo, which is similar to angel hair pasta or thin spaghetti. My mom has made us this Mexican soup using fideo for as long as I can remember, and I love that my own family loves it now too.

Why We love Sopa

  • A dinner classic. This sopa de fideo 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.
Two bags of fideo noodles.

Ingredients

  • 3 tablespoons vegetable oil or use olive oil to toast the noodles
  • 1 (7-ounce) package fideo noodles – If you can’t find it, use thin spaghetti or vermicelli noodles. Just break the pasta into 1-inch pieces and cook as directed or make sopa de letres and replace the fideo with alphabet noodles.
  • 1 (8-ounce) can tomato sauce – helps create the delicious tomato soup base
  • 24 ounces chicken broth – or use vegetable broth for a vegetarian soup (or chicken bouillon with water)
  • ½-1 cup Mexican cheese – or your favorite shredded cheese
  • garlic salt with parsley flakes – season to help round out the flavor of the dish
  • black pepper season to taste

How to Make Sopa de Fideo

  • PASTA. 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 turn golden brown.
  • SOUP. Add 2 (8-ounce) cans tomato sauce and 24 ounces 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.
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4.99 from 270 votes

Sopa de Fideo

By: Lil’ Luna
This quick, simple, and delicious sopa de fideo (noodle soup) is a family favorite. It's cheesy and flavorful!
Servings: 5
Cook: 20 minutes
Total: 20 minutes

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
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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 2 (8-ounce) cans tomato sauce and 24 ounces broth and bring to a boil. 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

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.

Additional Info

Course: Soup
Cuisine: Mexican
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Recipe FAQ

  • Add shredded chicken for a heartier fideo soup.
  • Add veggies like peas, zucchini, and carrots.
  • Infuse extra flavor by sauteeing onion or garlic in the oil before adding the fideo.
  • Make this sopa de fideo recipe a richer flavor by pureeing roasted tomatoes instead of tomato sauce.
  • Spice it up with jalapeno or chili powder.
  • Keep leftover Mexican noodle soup in an airtight container in the refrigerator for 3-4 days.
  • Store leftovers 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.

For More Mexican Soup Recipes:

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




76 Comments

  1. Stephanie W says:

    5 stars
    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 😊

  2. HAROLD D HUGHES says:

    5 stars
    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!

  3. Cristina Cisneros says:

    5 stars
    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!

    1. Lil'Luna Team says:

      You’re welcome!! That sounds like a wonderful addition to add the cheese on top.

  4. Alfonso Cisneros says:

    5 stars
    Thank you, I like your recipe.

  5. Stephanie P. says:

    5 stars
    Simply delish. I used Nutritional yeast instead of cheese…. so yummy!!

  6. Bianca says:

    5 stars
    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.

  7. Nancy M Kahm says:

    What is fMexican cheese?

    1. Lil'Luna Team says:

      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.