This post may contain affiliate links. Please read our disclosure policy.

This quick, simple, and delicious sopa de fideo (noodle soup) is a family favorite. It’s cheesy and flavorful!

Sopa de fideo is one of our favorite Mexican soups – along with Chicken Tortilla Soup, Chicken Enchilada Soup, and Taco Soup.

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.

Here is why you’ll love it as well:

  • 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

  • vegetable oil
  • 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. Make sopa de letres and replace the fideo with alphabet noodles.
  • tomato sauce
  • chicken broth – or use vegetable broth for a vegetarian soup (or chicken bouillon with water)
  • Mexican cheese or your favorite shredded cheese
  • garlic salt with parsley flakes
  • black pepper

How to Make Sopa de Fideo

  • PASTA. Add oil to a medium pot and heat on medium-low heat. Add fideo and toast until noodles are coated in oil and the small pieces have started to become golden brown.
  • SAUCE. Add tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer the tomato mixture for 8-10 minutes or until noodles are soft.
  • SERVE. Add cheese, salt, and pepper to taste and stir until combined. Serve warm in bowls and top with any more seasonings if needed.
Browning fideo noodles in a pot.

Recipe Tips

  • Protein. Add shredded chicken for a heartier fideo soup.
  • Veggies. Add veggies like peas, zucchini, and carrots.
  • Add flavor. Infuse extra flavor by sauteeing onion or garlic in the oil before adding the fideo. Make it a richer flavor by pureeing roasted tomatoes instead of tomato sauce.
  • Spice it up with jalapeno or chili powder.
  • Toppings. Top with chopped avocado, a squeeze of lime juice, a sprinkle of queso fresco, and fresh cilantro.
  • Serving suggestions. Try pairing it with Chicken Quesadillas, Baked Taquitos, or Flautas.
Adding sauce to pasta in a pot on the stove.

Storing Info

  • STORE. Keep leftover Mexican noodle soup in an airtight container in the refrigerator for 3-4 days.
  • FREEZE. 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. 
Sopa de fideo recipe served in a blue bowl.

For More Mexican Soup Recipes:

Mexican Soup

50 mins

Recipe Video

4.99 from 266 votes

Sopa de Fideo Recipe

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

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, 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
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

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!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




74 Comments

  1. Have a salvadoran son in law. My daughter and I want to find more recipes agreeable to both tastes. sounds Wonderful!

  2. 5 stars
    I picked this recipe because it’s the most similar to the Fideo my grandmother made. I made a few modifications based on how I remember it, but it was SOO good. Thank you!

  3. 5 stars
    I “jumped to recipe” so, sorry if I missed this in the article but… Did you mention how much garlic salt and pepper? (Boy new to cooking here)

    1. The garlic salt and pepper amounts are “to taste” for this recipe. Everyone has their own salt and pepper preferences but usually I’ll sprinkle a little garlic salt and pepper in the soup and taste it to see if I feel it needs a little more. Hopefully this helps!

  4. 5 stars
    This was quick and easy. I didn’t have any tomato sauce/past on hand, so I diced up some fresh tomatoes, sautéed them with some garlic, mashed them, and added them to the fideo as suggested in the recipe. It was awesome!!!

  5. 5 stars
    This was very easy to make. I added Sofrito (I got the bottle from a store in Spain), added hamburger, some mini pepperonis, Mexican, and we really enjoyed it as part of our niche Buena celebration.

  6. 5 stars
    One of my favorite Hispanic families makes & noodle dish that I cannot for the life of me recreate but this recipe comes so close to it that it cures my cravings!

  7. 5 stars
    This recipe is fantastic. I’ve made it with fideo and I’ve also made it using whole wheat thin spaghetti. They were both big hits with my husband and 2-year-old. I also put a little canned chicken in it. It wasn’t very soupy, but that’s a good thing with a toddler.