I’m sharing an authentic Sopa de Fideo and how Mexican Pasta Soup became a weeknight staple in so many homes, and you’ll be surprised how quick and easy it is.

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I grew up eating Sopa de Fideo and I still get surprised by how something so simple can feel so complete. My version uses fideo noodles and a hint of garlic to build its backbone, but the real magic sneaks up on you.

This Mexican Pasta Soup feels homey without being predictable, and it is one of those Food With Tomatoes dishes that somehow pleases kids and adults alike. I messed up the recipe once and it turned out better, so don’t be afraid to play around.

Come with a hungry curiosity, cause this little soup will make you want seconds.

Ingredients

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Toasty thin pasta, mostly carbs, quick to soak up broth, comfort food
Bright acidic base, adds vitamin C and fiber, makes the soup taste fresh
Sweet when cooked, adds depth, some fiber and vitamin C, not overpowering
Pungent kick, tiny protein and trace minerals, gives warm savory notes
Umami rich liquid, gives protein and salt, boosts flavor and warmth
Fat for toasting and mouthfeel, adds calories, helps noodles brown
Crumbly cheese, adds creamy saltiness, little protein and calcium on top
Herby sprinkle, adds bright freshness, tiny vitamins and aroma
Sour zing, adds vitamin C and brightness, cuts through richness

Ingredient Quantities

7 oz (200 g) fideo noodles or broken vermicelli

3 medium roma tomatoes or 1 14-oz can crushed tomatoes

1/2 medium white or yellow onion

2 garlic cloves

4 cups (1 L) chicken broth or vegetable broth

2 tbsp vegetable oil

1 tsp salt

1/4 tsp ground black pepper

1/2 tsp dried oregano (preferably Mexican) (optional)

1/4 tsp ground cumin (optional)

Fresh cilantro (optional)

Lime wedges (optional)

Queso fresco or grated cotija for topping (optional)

How to Make this

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1. Break the fideo or vermicelli into 1 inch pieces if they aren’t already, chop the tomatoes if using fresh, peel the garlic and cut the onion roughly.

2. In a blender combine the tomatoes or the 14 oz can crushed tomatoes, the onion, garlic and about 1/2 cup of the chicken or vegetable broth; blend until smooth. If you like a smokier soup you can roast the tomatoes under the broiler first for a few minutes.

3. Heat the 2 tablespoons vegetable oil in a medium pot over medium heat. Add the fideo and toast, stirring constantly, until a golden brown color and nutty aroma appear, about 3 to 5 minutes. Watch it close, it burns fast.

4. Carefully pour the tomato puree into the pot with the toasted noodles, it may splatter. Cook and stir for 2 to 3 minutes until the raw tomato smell is gone and the color deepens.

5. Pour in the remaining broth so you have about 4 cups total, stir to combine. Add 1 teaspoon salt, 1/4 teaspoon ground black pepper, and if using add 1/2 teaspoon dried oregano and 1/4 teaspoon ground cumin. Bring to a gentle boil.

6. Reduce heat to a simmer, cover partially, and cook until the noodles are tender and the soup has thickened slightly, about 6 to 8 minutes. Stir occasionally so noodles cook evenly and don’t clump.

7. Taste and adjust seasoning, add more salt or pepper if needed. If you like it brighter add a squeeze of lime juice and stir in some chopped fresh cilantro.

8. Serve hot in bowls topped with crumbled queso fresco or grated cotija, extra cilantro and lime wedges on the side for squeezing.

Equipment Needed

1. Medium pot with lid, for toasting the fideo and simmering the soup
2. Blender or food processor, to puree the tomatoes, onion and garlic
3. Wooden spoon or heatproof spatula, to stir and keep the noodles from burning
4. Chef’s knife, for chopping tomatoes and slicing the onion and garlic
5. Cutting board, you know, for chopping stuff
6. Measuring cups and measuring spoons, to get the broth, oil and seasonings right
7. Can opener, if you use canned crushed tomatoes
8. Ladle and serving bowls, plus a small grater if you plan to top with queso fresco or cotija

FAQ

Can I use canned tomatoes instead of fresh?

Yes, use one 14 oz can of crushed tomatoes. If you use whole or diced cans just blend them smooth with the onion and garlic. Canned tomatoes tend to be a bit more acidic so taste for salt and maybe add a pinch of sugar if it tastes sharp.

Do I have to toast the fideo noodles?

You dont have to but you really should. Toasting in oil until golden gives a nutty flavor and keeps them from turning mushy. Stir constantly and pull them off the heat once theyre golden, not brown.

How long do I cook the soup so the noodles arent mushy?

Simmer about 8 to 10 minutes, stirring now and then, until the noodles are tender but not falling apart. If you like firmer noodles cook less, for softer cook a couple more minutes and add a splash of broth if it gets too thick.

Can I make this vegetarian?

Absolutely. Swap chicken broth for vegetable broth and keep the rest the same. Add beans or chopped veggies if you want more protein, and season to taste since veg broth can be milder.

How do I store and reheat leftovers?

Refrigerate in an airtight container up to 3 days. The noodles will soak up broth, so when reheating add a splash of water or broth to loosen it and heat gently on the stove or in the microwave.

What toppings or sides go best with sopa de fideo?

Keep it simple: cilantro, lime wedges, and crumbled queso fresco or cotija. Avocado slices, tortilla chips or warm corn tortillas are great too. Squeeze lime right before eating for the best flavor.

Sopa De Fideo Recipe (Easy And Authentic) Substitutions and Variations

Fideo noodles: swap for broken spaghetti or angel hair pasta, they toast and cook the same way, just watch the time cause angel hair cooks faster.
Roma/crushed tomatoes: use a 14-oz can diced tomatoes blitzed until smooth, or 1 1/2 cups tomato sauce plus a pinch of sugar to cut the acidity.
Chicken/vegetable broth: you can use water plus 1 bouillon cube or 1-2 tsp concentrated stock, same volume, tastes almost identical.
Queso fresco/cotija: crumble feta or grate ricotta salata as a substitute, or use shredded queso blanco if you want something closer to Mexican cheese.

Pro Tips

1) Watch the fideo like a hawk while toasting it. It goes from golden to burnt in seconds, so keep it moving, lower the heat if it browns too fast, and dump it into the sauce the second it smells nutty. If some bits do get too dark pick them out, they’ll make the soup bitter.

2) If you use fresh tomatoes, roast or broil them for a few minutes first to get a deeper, slightly smoky flavor. If you only have canned tomatoes add a tiny pinch of sugar or a splash of vinegar or lime at the end to brighten it, because canned can taste a bit flat.

3) Use low sodium broth so you can control the salt, and taste as you go. A little butter or a teaspoon of olive oil added at the end will make it silkier. If you want more complexity, grind a few cumin seeds or lightly toast dried oregano before adding.

4) Don’t worry if leftovers dry out, fideo soaks up broth fast. Reheat gently with extra hot broth or water to loosen it up, and always finish bowls with a squeeze of lime and fresh cilantro or cheese right before serving so the flavors stay bright.

Sopa De Fideo Recipe (Easy And Authentic)

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing an authentic Sopa de Fideo and how Mexican Pasta Soup became a weeknight staple in so many homes, and you’ll be surprised how quick and easy it is.

Servings

servings

Calories

278

kcal

Equipment: 1. Medium pot with lid, for toasting the fideo and simmering the soup
2. Blender or food processor, to puree the tomatoes, onion and garlic
3. Wooden spoon or heatproof spatula, to stir and keep the noodles from burning
4. Chef’s knife, for chopping tomatoes and slicing the onion and garlic
5. Cutting board, you know, for chopping stuff
6. Measuring cups and measuring spoons, to get the broth, oil and seasonings right
7. Can opener, if you use canned crushed tomatoes
8. Ladle and serving bowls, plus a small grater if you plan to top with queso fresco or cotija

Ingredients

7 oz (200 g) fideo noodles or broken vermicelli
3 medium roma tomatoes or 1 14-oz can crushed tomatoes
1/2 medium white or yellow onion
2 garlic cloves
4 cups (1 L) chicken broth or vegetable broth
2 tbsp vegetable oil
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried oregano (preferably Mexican) (optional)
1/4 tsp ground cumin (optional)
Fresh cilantro (optional)
Lime wedges (optional)
Queso fresco or grated cotija for topping (optional)

Directions

Break the fideo or vermicelli into 1 inch pieces if they aren't already, chop the tomatoes if using fresh, peel the garlic and cut the onion roughly.
In a blender combine the tomatoes or the 14 oz can crushed tomatoes, the onion, garlic and about 1/2 cup of the chicken or vegetable broth; blend until smooth. If you like a smokier soup you can roast the tomatoes under the broiler first for a few minutes.
Heat the 2 tablespoons vegetable oil in a medium pot over medium heat. Add the fideo and toast, stirring constantly, until a golden brown color and nutty aroma appear, about 3 to 5 minutes. Watch it close, it burns fast.
Carefully pour the tomato puree into the pot with the toasted noodles, it may splatter. Cook and stir for 2 to 3 minutes until the raw tomato smell is gone and the color deepens.
Pour in the remaining broth so you have about 4 cups total, stir to combine. Add 1 teaspoon salt, 1/4 teaspoon ground black pepper, and if using add 1/2 teaspoon dried oregano and 1/4 teaspoon ground cumin. Bring to a gentle boil.
Reduce heat to a simmer, cover partially, and cook until the noodles are tender and the soup has thickened slightly, about 6 to 8 minutes. Stir occasionally so noodles cook evenly and don't clump.
Taste and adjust seasoning, add more salt or pepper if needed. If you like it brighter add a squeeze of lime juice and stir in some chopped fresh cilantro.
Serve hot in bowls topped with crumbled queso fresco or grated cotija, extra cilantro and lime wedges on the side for squeezing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.