Sopa de Fideo is a classic Mexican noodle soup made with short, thin noodles that are toasted until golden, then simmered in a simple tomato broth. It’s one of those recipes we grew up eating in our Hispanic family, and our mom has made it for as long as we can remember. Now our kids love it too, which makes it one of those family dinners we keep in rotation.
Every family makes fideo a little differently, and this is the version we grew up with. Our mom kept it simple with tomato sauce, broth, and toasted fideo, which means it comes together with just a handful of ingredients in about 20 minutes. Toasting the noodles first is key because it gives them deeper flavor before they simmer in the broth.
This recipe is a brothy Sopa de Fideo, while sopa seca de fideo is cooked until most of the liquid is absorbed and is much drier. Our family also finishes the soup with shredded Mexican cheese, which melts into the broth and makes every bowl a little more filling and comforting.
This is a favorite inexpensive meal we make on busy nights! For more of our traditional family favorite soups try Albondigas and Caldo de Pollo.
Why we think you’ll love it:
- Family Favorite. Our mom has made this soup for as long as we can remember, and now our kids love it too.
- Only 5 Ingredients. Simple pantry staples make this one of our easiest and most budget-friendly dinners.
- Ready in 20 Minutes. The noodles cook quickly, making this a great weeknight meal.
- Toasted Noodles Matter. Browning the fideo before adding the broth gives the soup deeper flavor.
- Easy to Stretch. Add extra broth, chicken, vegetables, or beans depending on what you have on hand.
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): 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 letras” (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, Cotija 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 1 (7-ounce) fideo noodles and toast, stirring often, until the noodles are golden brown and fragrant, about 3 to 5 minutes. Watch closely because they can burn quickly.
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.
Sopa Variations
- Chicken. Add shredded rotisserie chicken.
- Veggies. Add carrots, zucchini, peas, corn, or potatoes.
- Beans. Stir in pinto or black beans.
- Meatballs. Add small cooked meatballs for a heartier version.
- Alphabet Pasta. Swap fideo for alphabet pasta to make sopa de letras.
Kristyn’s Recipe Tips
- Toast the noodles well. Browning the dry fideo in oil gives the soup a deeper, slightly nutty flavor and helps the noodles hold their shape better as they simmer.
- Fresh tomato variation: Blend ripe tomatoes with onion, garlic, and a little broth, then add it to the toasted noodles in place of the canned tomato sauce.
- Spicy variation: Simmer a whole jalapeño in the broth for mild heat, or slice it before adding for more spice.
- Enhanced Flavor Options.
- Add a few cilantro sprigs to the broth while it simmers, then remove before serving.
- For a warmer broth, add ½ teaspoon cumin.
- Sauté a little chopped onion and minced garlic before toasting the noodles.
- No fideo? 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
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 toast, stirring often, until the noodles are golden brown and fragrant, about 3 to 5 minutes. Watch closely because they can burn quickly.
- 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. Top with chopped avocado, a squeeze of lime juice, a sprinkle of queso fresco, and fresh cilantro if desired. Serve warm.
Notes
Nutrition
Recipe FAQ
Add shredded chicken for a heartier fideo soup. Add veggies like peas, zucchini, and carrots.
Fideo noodles continue absorbing broth as they sit. Add extra chicken broth when reheating until the soup reaches the consistency you like.
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 Recipe
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.
I use 2 medium sized tomatoes, blended with 1/2 small onion. Pour it into the toasted fideo. Add lots of water so it’s brothy, 2 tsp of chicken boullion and then let it simmer. You can also do this with macarroni, or the small shells (any small pasta really).
Thanks for sharing your version and the pasta swap ideas!
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)