Sopa de Fideo is a beloved Mexican classic — this is my Abuela’s version. If you enjoyed her sopa de arroz (Mexican rice), you’ll love this comforting noodle soup just as much.
Simple, inexpensive, and satisfying, sopa de fideo was a regular on our table when I was a child. Even now, one spoonful brings back warm memories of family and home.
What is Sopa de Fideo?
Sopa de fideo is a traditional Mexican soup made with thin pasta noodles that are lightly toasted, then simmered in a flavorful tomato broth. Some people prefer a thicker version, but I like mine brothy and light. It’s an everyday comfort food across many Mexican households and a dish that often evokes childhood memories.
Why you’ll love this recipe
- Extremely easy — just a few ingredients and about 20 minutes from start to finish.
- Kid-friendly — children enjoy the mild flavors and fun-shaped pastas like alphabets or stars.
- Make-ahead friendly — it stores well in the refrigerator and reheats easily for quick meals.
- Very affordable — a great “stretch” meal when you need something economical and filling.
- Versatile — use the base to bulk it up with potatoes, ground beef, or vegetables for a heartier meal.
Ingredients
- Fideo pasta — also called vermicelli (not rice vermicelli). If you can’t find fideo, break angel hair pasta into shorter pieces.
- Neutral oil — a couple of tablespoons to toast the noodles; avocado or light olive oil works well.
- Tomatoes, garlic, and onion — blended to make a fresh tomato sauce.
- Canned tomato sauce — about 1/2 cup helps deepen the flavor, especially when tomatoes are out of season. A mild hot sauce like El Pato adds a gentle kick if you like heat.
- Seasoning — salt and chicken bouillon (Knorr works well) for savory depth.
- Water — you can use broth, but diluted bouillon + water is convenient and flavorful.
- Cilantro — optional but adds bright freshness.
Optional toppings
- Tortilla with mayo — a classic accompaniment in many homes.
- Cheese — queso fresco or cotija are great sprinkled on top.
- Fresh cilantro — a small handful chopped for finishing the soup.
- Crema or sour cream — creamy tang is how my family often enjoyed it.
- Bananas — it may sound unusual, but sliced bananas are a traditional pairing in some Mexican households and worth trying.
More easy soup recipes
If you enjoy this sopa de fideo, explore other simple soups that deliver big comfort and flavor.
Soups & Stews
Carne En Su Jugo (Meat in its Juices)
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Soondubu Jjigae (BCD Tofu Kit)
Korean
Gamjatang (Pork Bone Soup)
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Kimchi Jjigae (Kimchi Stew)
5 from 72 votes
Sopa de Fideo
By Stella Navarro-Kim
A traditional Mexican soup of toasted thin noodles simmered in a savory tomato broth — simple, nostalgic, and delicious.
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 people
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Ingredients
- 1 (7 oz) package fideo pasta, or broken angel hair pasta
- 2 tbsp neutral oil (avocado oil recommended)
- 1/2 cup tomato sauce (optional: a touch of hot sauce for a mild kick)
- 2 roma tomatoes
- 1 garlic clove
- 1/2 small onion
- 4 tsp chicken bouillon (Knorr recommended)
- 6–7 cups water
- Salt to taste (about 1/2 tsp recommended)
- Cilantro, to taste
Optional Toppings/Sides
- Fresh cilantro
- Sour cream or crema
- Banana slices
- Tortilla with mayo
- Queso fresco or cotija
Instructions
- Combine roma tomatoes, onion, garlic, and the chicken bouillon in a blender and blend until smooth. You should have about 1 cup of sauce. Strain through a fine mesh if you prefer a thinner, smooth broth.
- Heat the oil in a large pot over medium heat. Add the fideo and stir frequently for 2–3 minutes until the noodles turn light brown and fragrant.
- Pour in the blended tomato sauce and the canned tomato sauce. Cook 1–2 minutes, adjusting the heat so the sauce doesn’t burn.
- Add 6–7 cups of water, stir, and season with salt to taste (about 1/2 tsp as a guide). Bring to a simmer.
- Add cilantro, cover, and reduce heat to low. Simmer for about 10 minutes or until the fideo is tender.
- Serve hot with your preferred toppings. My family often enjoys it with bananas and sour cream or a corn tortilla spread with mayo.
Nutrition information is an estimate and should be used only as a guideline.
Additional Info
Author: Stella Navarro-Kim
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Main Course, Soup
Cuisine: Mexican
Servings: 4 people
Keyword: fideo, sopa de fideo
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