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Sopa de Fideo is a thin Mexican noodle soup we’ve made our entire life!
Our mom has made us this for as long as we can remember, and now our kids enjoy it too! We love that it’s simple (just 5 ingredients), delicious, and comes together in only 20 minutes.
The noodle used is called fideo, which is similar to angel hair pasta or thin spaghetti. It’s the signature ingredient in this dish and what makes it so hearty and yummy.
This is a favorite inexpensive meal and one we love to whip up on busy nights! For more of our traditional family favorite soups try Albondigas and Caldo de Pollo.
Why we think you’ll love it:
- A dinner classic. This sopa de fideo recipe 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.
Fideo Ingredients and Substitutions
- 3 tablespoons vegetable oil – or use olive oil
- 1 (7-ounce) package fideo noodles – or angel hair noodles, thin spaghetti, or vermicelli noodles. Just break the pasta into 1-inch pieces and cook as directed or make “sopa de letres” (alphabet soup) by replacing the fideo with alphabet pasta.
- 1 (8-ounce) can tomato sauce
- 24 ounces chicken broth – or vegetable broth for a vegetarian soup
- ½-1 cup Mexican cheese blend – or Cotija cheese, queso fresco
- garlic salt with parsley flakes – season to taste
- black pepper – season to taste
- optional toppings– chopped avocado, a squeeze of lime juice, extra cheese, Mexican crema, chopped onion, or fresh cilantro
How to Make Fideo
- PASTA. Add vegetable 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 turn golden brown.
- 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.
Kristyn’s Recipe Tips
- Don’t skip toasting the noodles – it adds a rich flavor and a slightly crunchy texture that helps them from becoming too soft in the soup.
- If you can’t find fideo noodles, break angel hair noodles, thin spaghetti, or vermicelli noodles into 1-inch pieces and toast.
Sopa de Fideo
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 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 ½-1 cup cheese, garlic salt, and pepper and stir until combined. Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Add shredded chicken for a heartier fideo soup. Add veggies like peas, zucchini, and carrots.
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
3 hrs 10 mins
Albondigas Soup
55 mins
Caldo de Pollo
1 hr 10 mins
Mexican Chicken Corn Soup
25 mins
Collections
This recipe was originally published March 2020.
Thank you
I love it! I have these ingredients on hand ALL the time so it was an easy fix!!! It is so yummy and simple! We did use mozzarella cheese instead of Mexican… but we’ll try that next time!
Way thicker than I’ve ever had fideo before but I like it. It’s filling enough to be dinner vs just an appetizer. The taste is on point too, especially with the addition of some shredded cheese and a dollop of sour cream. Absolutely Delicious. The soup can easily be thinned out to desired consistency by adding either water or more chicken broth. I’d suggest doing so after noodles have cooled though. This way they won’t absorb too much of the additional liquid. And of course doing so will mean needing to adjust your seasonings to taste. Also as an optional brightening agent, don’t forget the acid via a lime or two! I’ll definitely be making this again!
Thanks for the feedback! So glad to hear you enjoyed the recipe!
I have the same brand you show for your fideo, but it says Vermacelli instead? Is this the same but called differently? I’m not sure, but I fried them and just waiting to add to my rice-cooker soup base.
Delicious! Made it 2 times in the past 3 days. The first time I made it as written and it was pretty thick (but still yummy). Today I added 32 oz of chicken broth instead of 24, and it was definitely soupier than the first time which I really liked. My fiancé and I mixed in some sour cream, and it was perfection. Thanks for sharing this simple, but awesome recipe! 🙂
I’m really confused, was this recipe recently changed? I’ve been following this recipe for a while now and I could’ve sworn it was only 1 can of tomato sauce and only 12oz of chicken broth.
Now I see 2 cans of tomato sauce and 24oz of broth. Someone tell me I’m not losing my mind lol
We did update the recipe not long ago. We’re constantly retesting and keeping our recipes up to date! 🙂
Just made this, served it with Frenches fried onions sprinkle on top for my husband. He really enjoyed it, I found it a bit rich, but loved the texture. Next time I’ll serve it with a simple salad to break up the richness. I followed above tip and used a skillet, also heated up the broth a little before adding. Loved the texture. Thank you
French fried onions? I never would’ve thought of that! Yes a salad would be great on the side! I’m definitely going to try both next time!!!
LOL this is NOT “sopa de fideo”.
Yummy quick comfort food. Made this for my 15 year old home sick with jalapeño tomato sauce. She calls it Mexican Ramen. Yummy 😋
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.