There’s something about Mexican Sopa de Fideo that feels like a hug in a bowl. Maybe it’s the way the toasty noodles soak up that rich tomato broth, or maybe it’s because this dish reminds so many of us of family kitchens where love simmered alongside the soup pot. Whatever the reason, this quick and flavorful soup is one of Mexico’s most beloved comfort foods—and lucky for us, it’s also ridiculously easy to make.
As a Texas girl and mama of three, I lean on recipes like this when life feels hectic. Between soccer practice, homework battles, and the endless laundry pile that seems to reproduce overnight, I need meals that are nourishing, budget-friendly, and ready in minutes. That’s exactly why Sopa de Fideo has earned a permanent spot in my weekly rotation.
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Why You’ll Love This Mexican Sopa de Fideo
- It’s ready in just 20 minutes—perfect for busy weeknights.
- Budget-friendly with pantry staples (tomatoes, noodles, broth).
- Loved by kids and grown-ups alike—my little ones slurp it up faster than I can ladle it!
- Easy to customize—make it vegan, add veggies, or turn up the heat with spice.
What Does Mexican Sopa de Fideo Taste Like?
Imagine a tomato soup that decided to throw a party with toasted noodles. The broth is light yet deeply flavorful, with hints of garlic, oregano, and cumin. The noodles soak it all up, making every bite hearty and satisfying. Add a squeeze of lime or a sprinkle of queso fresco, and you’ve got comfort in its purest form.
Ingredients You’ll Need for Sopa de Fideo
The beauty of Mexican Sopa de Fideo is how simple and budget-friendly the ingredient list is. You don’t need anything fancy, just a few pantry staples and fresh herbs to transform everyday items into something that feels like a warm hug in a bowl. Here’s what you’ll need:
- Tomatoes – I usually reach for a (28-ounce) can of whole tomatoes because it keeps the recipe quick and consistent. But if you have fresh Roma tomatoes in your kitchen (about 2 cups chopped), feel free to use those for a more garden-fresh flavor.
- Olive Oil – This is used in two steps: first in the tomato base for creaminess, and then again to toast the noodles. Don’t skimp here—the oil helps the pasta develop that signature nutty flavor.
- Garlic – Two cloves, blended right into the tomato sauce, give the broth depth and a little kick without overpowering.
- Oregano – Traditional Mexican oregano has a brighter, citrusy taste compared to Mediterranean oregano. If you can find it, it makes a difference, but Mediterranean works as a substitute in a pinch.
- Kosher Salt – Just enough to balance the flavors.
- Ground Cumin – This warm spice rounds out the tomato broth and ties everything together.
- Fideo Pasta – The star of the show! Fideo is a thin, cut pasta that looks a lot like short vermicelli. If you can’t find it, break up regular spaghetti into 1-inch pieces—it works beautifully.
- Broth – Chicken broth is the traditional choice for richness, but if you want a vegetarian or vegan version, use a good-quality vegetable broth. Either way, the broth is what turns this into a silky soup.
- Cilantro – Chopped fresh cilantro stirred in at the end adds a bright, herbal finish.
✨ Optional toppings: For an extra layer of flavor, top your bowl with crumbled queso fresco, a squeeze of lime, or even diced avocado. My kids love it with a few crushed tortilla chips on top for crunch.
💡 Pro Tip: If you enjoy hearty soups like this one, you’ll also love my Classic Chili Recipe—another family favorite that uses pantry staples and comes together fast.
How to Make Mexican Sopa de Fideo
One of the best parts about Mexican Sopa de Fideo is that it feels like you’ve spent hours in the kitchen, even though it comes together in just about 20 minutes. Here’s a detailed step-by-step guide to help you get that perfectly toasty noodle flavor and rich tomato broth every single time.
Step 1: Blend the Tomato Base
Start by creating the heart of the soup: the tomato sauce. In a blender, combine the canned tomatoes (or fresh Roma tomatoes if you’re going that route), 1/4 cup olive oil, garlic, oregano, salt, and cumin. Blend on high until the mixture is completely smooth.
💡 Tip: Blending the oil with the tomatoes creates a silky base that makes this soup taste like it came straight out of your abuelita’s kitchen.
Step 2: Toast the Fideo Pasta
In a large soup pot (at least 4 quarts), heat the remaining 3 tablespoons of olive oil over medium heat. Add the fideo pasta and stir continuously. You want every piece of pasta to toast evenly, turning golden brown after about 4 minutes.
🌟 Don’t rush this step—toasting the fideo is what gives Mexican Sopa de Fideo its nutty, irresistible flavor. If you skip it, the noodles will just taste flat, so give them the attention they deserve.
Step 3: Build the Soup
Once the pasta is toasted, carefully pour in the tomato base. It will sizzle a little when it hits the pot—that’s a good thing! Let it cook for 1–2 minutes, allowing the flavors to deepen.
Next, add the chicken broth (or vegetable broth for a vegan version). Stir everything together and bring it up to a gentle boil.
Step 4: Simmer Until Perfect
Lower the heat, cover the pot, and let the soup simmer for about 5 minutes, or until the noodles are tender but not mushy. The pasta will absorb the flavorful broth, creating that rich, cozy texture Sopa de Fideo is known for.
💡 If you’ve ever made Chicken Tortilla Soup, you’ll notice the same trick here—letting the broth and base mingle just long enough to build layers of flavor.
Step 5: Finish with Freshness
Once the noodles are perfectly cooked, stir in the chopped cilantro. This little touch brightens the soup and balances out the richness of the tomato base.
Step 6: Serve and Enjoy
Ladle the soup into bowls and serve hot. Garnish with your favorite toppings—crumbled queso fresco, diced avocado, or a squeeze of fresh lime juice take this dish from simple to spectacular.
🍲 Family note: My kids like to sprinkle a few crushed tortilla chips over their bowls, while I’m partial to a generous squeeze of lime. It’s these little finishing touches that make Mexican Sopa de Fideo a weeknight favorite.
Tips and Tricks for Perfect Sopa de Fideo
- Don’t skip toasting the noodles. That golden, nutty flavor is what makes this soup so irresistible.
- Make it hearty. Toss in diced carrots, zucchini, peas, or potatoes for extra nutrition.
- Keep it vegan. Swap the chicken broth for veggie broth.
- Spice it up. Add hot sauce or arbol chili powder for a kick.
- Leftovers tip: The noodles will soak up liquid as it sits, so add a splash of broth or water when reheating.
Storage
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Best enjoyed fresh, but you can freeze without the noodles and cook pasta separately when reheating.
FAQs
Can I use spaghetti instead of fideo?
Yes! Just break spaghetti into small pieces—it’s the perfect swap.
Why do I need to fry the pasta?
It deepens the flavor and prevents the noodles from turning mushy.
Can I make it ahead?
Yes, but keep noodles and broth separate if you’re planning to store it.
Conclusion
If you’re looking for a quick, comforting dish that feels both nostalgic and nourishing, Mexican Sopa de Fideo is your answer. It’s budget-friendly, kid-approved, and ready in no time—exactly the kind of recipe that keeps weeknights sane and bellies happy. Give it a try this week, and don’t forget to share your bowl of coziness with me on Instagram!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Mexican Sopa de Fideo Recipe: The Ultimate 20-Minute Dinner
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
An authentic Sopa de Fideo recipe, you will be surprised how easy, quick and delicious this soup is. It’s one of Mexico’s most classic soup recipes made with tomatoes, noodles, garlic, and broth. Loved by kids and adults alike.
Ingredients
- 1 (28-ounce) can whole tomatoes
- 1/4 cup + 3 tablespoons olive oil
- 2 cloves garlic
- 1 tablespoon fresh Mexican oregano (or Mediterranean oregano), chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 (7-ounce) package cut fideo pasta
- 1 quart chicken broth or vegetable broth
- 1/3 cup chopped cilantro
Instructions
1. Combine tomatoes, 1/4 cup olive oil, garlic, oregano, salt, and cumin in a blender and blend on high until smooth.
2. Heat remaining 3 tablespoons olive oil in a soup pot over medium heat.
3. Add fideo and toast, stirring frequently, until golden and toasted, about 4 minutes.
4. Pour in the tomato base and fry in the oil for a minute or two.
5. Add broth and bring to a boil.
6. Reduce heat to low, cover, and simmer until pasta is cooked through, about 5 minutes.
7. Stir in chopped cilantro and serve.
Notes
For a vegan option: Substitute chicken broth with vegetable broth.
To make the soup more hearty: Add diced vegetables such as carrots, peas, green beans, zucchini, or potatoes.
Serving suggestions: Garnish the soup with a squeeze of lime juice, crumbled queso fresco, or diced avocado.
Tomatoes: If using fresh tomatoes instead of canned, use 2 cups of chopped Roma tomatoes.
Make it spicy: Add a few splashes of hot sauce or a teaspoon of arbol chili powder.
