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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.
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.
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.
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.
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.
For More Mexican Soup Recipes:
Sopa de Fideo Recipe
This quick, simple, and delicious sopa de fideo (noodle soup) is a family favorite. It's cheesy and flavorful!
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.
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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.