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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 our entire life!

The noodle used is called Fideo, which is similar to angel hair pasta or thin spaghetti. Our mom has made us this Mexican soup using fideo for as long as we can remember, and we love that it’s simple, delicious and comes together in minutes.

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

  1. 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.
  2. 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.
  3. 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
    Save This Recipe!
    Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

    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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    4.99 from 270 votes (232 ratings without comment)

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    Recipe Rating




    76 Comments

    1. Gina Rooney says:

      5 stars
      I use this recipe all the time. Thank you!

    2. Ruth W. Thomas says:

      5 stars
      This recipe is truly amazing. I tried it and it turned out very nice.
       

    3. Robert Sanchez says:

      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

      1. Lil'Luna Team says:

        Thanks for sharing your story! I’m so glad this recipe brings back good childhood memories. Definitely not a liver fan either! 🙂

    4. yumi says:

      5 stars
      I like to use el pato sauce, diced potatoes, pinto beans, and corn to mine. (bigger family, they eat like 2 bowls each. lol)

      1. Lil'Luna Team says:

        Thanks for sharing what you do! Sounds delicious!

      2. Redonda C says:

        5 stars
        Sounds so delicious! I’m definitely trying it this way too! Mmmmmm mmmmm

    5. Gloria says:

      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.

      1. Lil'Luna Team says:

        I’m sorry to hear that the recipe wasn’t a hit. Thanks for the feedback and for giving the recipe a try!

    6. CQ says:

      2 stars
      No bueno. Mine came out gummy. I followed the directions to a T! Flavor was there though.

      1. Lil'Luna Team says:

        Thanks for the feedback and for giving the recipe a try!

      2. Cyn says:

        Heat up the water before you add it to the fideo and try using a skillet instead of a pot.

    7. Nickie Jaramillo says:

      I also add cumin and garlic powder. So delicious

    8. Mia hyde says:

      5 stars
      Excellent fideo and closest to my mexican grandmothers recipe. She added chopped onion while browning the fideo. Thank you so much.

      1. Lil'Luna Team says:

        You’re welcome!! I’m glad you enjoyed the recipe!

      2. Redonda C says:

        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!

    9. Victoria Cooke says:

      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.

      1. Lil'Luna Team says:

        You’re welcome!! So glad you found us here and enjoy the site/recipes!

    10. Carolyn Carr says:

      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!

      1. Lil'Luna Team says:

        Oh that is wonderful! So glad you love the recipe. I love the idea of adding mixed veggies too.