Sopa de Fideo + Video

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Sopa de Fideo is an incredibly simple, flavorful Mexican noodle soup made with a savory tomato-based broth. It is the epitome of kid-friendly comfort food, and takes just 20 minutes to make!

turquoise enameled pot filled with sopa de fideo and two bowls filled with the soup to the side

Our abuelitas were so smart – they naturally made dinnertime as painless as possible. This fideo soup recipe proves it! It is the ultimate one-pot pasta dish that the whole family is bound to love.

What is a Fideo?

Fideo means “noodle” in Spanish, most often referring to thin noodles that are similar to spaghetti, vermicelli, or angel hair, except short. Sopa de fideo or “fideos soup” therefore simply means “noodle soup.”

This traditional recipe has deep roots in both Mexican and Spanish culture, with many crediting it to Catalonians in the 1600s. A rich, savory tomato broth is the base for simmering the lightly fried noodles, giving them a deeper, toastier flavor that is addictive.

Why I Love This Recipe

This one-pot pasta dish is the classic Mexican spaghetti dish I grew up eating. It is hearty, filling, and delicious. Perhaps even better, though, is how cheap and easy sopa de fideo is to make! It’s also a total crowd pleaser. 

If you’re familiar with fideo seco where the puree mixture fully evaporates, this recipe is slightly different. You will actually add a bit of liquid so that you can serve the fideos as a yummy, cozy soup that is perfect all year round.

When my kids have friends over, my go-to dinner is a pot of fideos soup. It’s ready in less than 20 minutes and I have yet to meet a kiddo that doesn’t love it. Oh, and unlike spaghetti-o’s (which some of the kids compare it to), this dish is free from any weird preservatives, sweeteners, or additives.

Made with just ten easy to find ingredients, this is a recipe you can feel good about feeding your family. And it tastes a heck of a lot better than the canned junk, too!

Finally, this is a great pantry supper for days that you just can’t seem to get to the grocery store. After 2020, I know I feel a lot better having several pantry recipes to lean on. If you don’t have fresh tomatoes on hand, swap ’em for canned! Everything else in the recipe is completely shelf stable.

Okay, so now that you’re fully convinced that this is a recipe worth trying, let’s get cooking!

bowl of sopa de fideo noodle soup with a homemade tortilla rolled up on the side

How to Make Sopa de Fideo

If you’re a visual person, go ahead and watch this video to see how simple it is to make sopa de fideo. Otherwise, follow along here:

In a blender place onion, tomatoes, garlic, bouillon, pepper, cumin seeds, and water. Purée until smooth.

TIP: No fresh tomatoes in the house? No problem! Simply swap in canned whole roma tomatoes instead.

 blender place onion, tomatoes, garlic, bouillon, pepper, cumin seeds, and water.

Heat oil in a medium skillet over medium heat and add fideo. Stir for 1 to 2 minutes until fideo is slightly toasted, but not burned.

TIP: DO NOT SKIP THIS STEP! The biggest flavor secret in this soup is sautéing the noodles before simmering them. Just like we toast arroz in a bit of oil, we do this with the dried fideo to add a toasted and nutty dimension of flavor.

fideo being toasted in a blue pot stirred with a wooden spoon

Stir in the pureed mixture to the fideo until the puree thickens and darkens, about 5 minutes.

Add remaining water and bring soup to a boil and continue to stir occasionally.

Add in cilantro, cover and reduce to low heat. Cook for 10 minutes until pasta is tender.

Check the salt and adjust to taste before serving. Serve with a warm corn tortilla.

overhead shot of bowls and pot of Mexican noodle soup

Frequently Asked Questions

Can I use other shapes of pasta?

Absolutely! While I always keep fideos on hand, you can swap in some spaghetti or vermicelli noodles that you break into smaller pieces. Or, if you’re serving a battalion of tiny humans, go for the giggle inducing star or alphabet pasta instead! Trust me, Sopa de Estrellitas or Sopa de Letras are always a hit with the kids.

What is the best way to store sopa de fideo?

Any leftovers can be kept in a lidded container in the refrigerator for up to a week. Just be sure not to overcook the noodles when you reheat the soup, as they’ll begin to fall apart and become mushy! You can also keep fideos soup in the freezer for up to three months.

Is it possible to make a vegetarian or vegan sopa de fideo?

For sure! Simply swap the chicken bouillon for more of the tomato bouillon or substitute vegetable bouillon instead. Also, most noodles are vegan by nature – just check the label to ensure that your noodles are egg free.

Can I make a gluten free version of fideos soup?

As long as your noodles are gluten free, you should be in the clear. I’d recommend opting for a slightly thicker pasta like spaghetti in this case, as some of the thinner varieties can break apart without much cooking at all. Just be aware of the cook times as recommended on the back of the package.

sopa de fideo in two mexican pottery bowls on a table

Want more Mexican soup recipes?

Check out these other favorites of mine:

If you made this easy recipe for Sopa de Fideo, let me know how you liked it by rating and reviewing it below! I always love hearing from you.

As a reminder, you can get more yummy recipes delivered straight to your inbox by signing up for my email newsletter. Or, if you decide to Instagram your creations, tag me (@muybuenocooking) so I can see your delicious sopa de fideo.

Sopa de Fideo

Sopa de Fideo is an incredibly simple, flavorful Mexican noodle soup made with a savory tomato-based broth. It is the epitome of kid-friendly comfort food, and takes just 20 minutes to make!
Print Recipe
4.5 from 4 votes
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Ingredients

  • ½ white onion, quartered
  • 3 roma tomatoes, quartered
  • 1 garlic, chopped
  • 1 tablespoon chicken bouillon
  • 1 tablespoon tomato bouillon
  • ½ teaspoon ground black pepper
  • Pinch cumin seeds
  • 4 cups water, divided
  • 2 tablespoons olive oil
  • 1 (7 ounce pack) fideo, thin noodles – see notes
  • 6 to 8 cilantro leaves

Instructions

  • In a blender place onion, tomatoes, garlic, bouillon, pepper, cumin seeds, and 1 cup of water; and puree until smooth.
  • Heat oil in a medium skillet over medium heat and add fideo. Stir for 1 to 2 minutes until fideo is slightly toasted, but not burned.
  • Stir in the pureed mixture to the fideo until the puree thickens and darkens, about 5 minutes.
  • Add remaining 3 cups of water and bring soup to a boil and continue to stir occasionally.
  • Add in cilantro, cover and reduce to low heat. Cook for 10 minutes until pasta is tender.
  • Check the salt and adjust to taste before serving.

Video

Notes

Can I use other shapes of pasta? Absolutely! While I always keep fideos on hand, you can swap in some spaghetti or vermicelli noodles that you break into smaller pieces. Or, if you’re serving a battalion of tiny humans, go for the giggle inducing star or alphabet pasta instead! Trust me, Sopa de Estrellitas or Sopa de Letras are always a hit with the kids.
What is the best way to store sopa de fideo? Any leftovers can be kept in a lidded container in the refrigerator for up to a week. Just be sure not to overcook the noodles when you reheat the soup, as they’ll begin to fall apart and become mushy! You can also keep fideos soup in the freezer for up to three months.
Is it possible to make a vegetarian or vegan sopa de fideo? For sure! Simply swap the chicken bouillon for more of the tomato bouillon or substitute vegetable bouillon instead. Also, most noodles are vegan by nature – just check the label to ensure that your noodles are egg free.
Can I make a gluten free version of fideos soup? As long as your noodles are gluten free, you should be in the clear. I’d recommend opting for a slightly thicker pasta like spaghetti in this case, as some of the thinner varieties can break apart without much cooking at all. Just be aware of the cook times as recommended on the back of the package.

Nutrition

Calories: 360.79kcal, Carbohydrates: 59.69g, Protein: 11.85g, Fat: 8.33g, Saturated Fat: 1.61g, Cholesterol: 67.47mg, Sodium: 48.13mg, Potassium: 293.26mg, Fiber: 3.28g, Sugar: 2.77g, Vitamin A: 442.99IU, Vitamin C: 5.62mg, Calcium: 38.32mg, Iron: 1.65mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography: Jenna Sparks 

Originally published: March 2018. 

 

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