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Make this family favorite Mexican Noodle Soup in just 20 minutes! Sopa de Fideo is warming, comforting and delicious – it combines Fideo pasta in a flavorful tomato-based broth. Plus, it’s dairy-free, optionally oil-free, and vegan!
Childhood classics remain firm favorites for many of us well into adulthood, and what mac and cheese and classic tomato soup are to America, sopa de fideo (aka Mexican noodle soup) is to Mexico. And you can have this cozy, comforting fideo soup on your table in just 20 minutes!
What is sopa de fideo?
Sopa de fideo (Soap means soup and fideo means noodle in Spanish) is a popular childhood staple in Mexico that has been passed down through generations of mothers and grandmothers. It combines fideo pasta, thin spaghetti-like durum wheat pasta cut into small pieces, with garlic and onions in a simple tomato broth flavored with cumin.
However, while traditional recipes often use chicken broth as a base, we use vegetable broth for a 100% vegan fideo soup recipe. This Mexican noodle soup not only tastes great, it’s also one of the quickest, easiest, and most affordable home cooking you can make – perfect for chilly evenings and sick days.
Looking for easier soup recipes? This Mexican bean soup is a winner, or maybe pasta, bean and tomato soup, or vegan minestrone soup.
The ingredients and substitutes
We love that this sopa de fideo recipe only requires 8 easy and inexpensive pantry ingredients – meaning no trip to the grocery store is required!
- Fideo pasta: You will need one package (7 ounces) of Fideo pasta or angel hair pasta/vermicelli broken into 1-inch pieces. Other thin spaghetti will work too – regular or whole grain spaghetti.
- aromatics: For a simple but flavorful fideo soup, you need garlic and white or yellow onions.
- Zucchini: To add some extra nutrients to the soup, although technically optional.
- Cumin: This adds a savory, earthy flavor.
- Tomatoes: You will need a combination of Roma tomatoes and a small can of tomato sauce. If tomatoes are not in season, you can use canned Roma tomatoes.
- vegetable broth: We use vegetable stock cubes with water, but you can use any good-quality vegetable stock (regular or low-sodium) as well. A vegan chicken broth also works.
You can also enjoy this soup with some of your favorite toppings such as: vegan feta (to replace queso fresco) or vegan grated cheese, diced avocado, and or hot sauce.
What else could I add to the sopita recipe?
- Other Vegetables: Add extra nutrients and texture to vegetables like corn, carrots, peppers, celery, peas, green beans, or potatoes—cut into small cubes or slices.
- beans: Boost the protein and heartiness with canned black beans, kidney beans, pinto beans, or chickpeas.
- Spice up: Add some chili powder, pepper flakes or hot sauce.
- Smokiness: Sprinkle in some smoked paprika or chipotle powder.
- Dried Oregano: For an extra hearty herbal taste.
- Lemon and Lime Juice: Add it when serving the Mexican noodle soup to add shine and depth and take the soup to the next level!
- Coriander: Finely chopped to mix in or garnish Mexican fideo soup.
How to make Sopa de Fideo
It only takes one pot and 20 minutes to make this hearty, earthy, delicious and healthy Mexican Noodle Soup.
- 2) Then, heat a dash of oil (or 2 tablespoons broth) in a large saucepan or Dutch oven over medium-high heat. Once hot, add the onion and garlic and sauté 1 minute, then stir in the zucchini and pasta and cook, stirring constantly, until the pasta turns golden brown (2-3 minutes).
- 3) Add the remaining ingredients (cumin, broth, tomatoes and tomato sauce), stir and bring to a boil.
For a more traditional sopa de fideo recipe, Combine the tomatoes, onion, garlic and at least 1 cup of the broth in a blender and puree until smooth before straining it into the pan with the remaining broth.
- 4) Reduce the heat to a simmer and cook for 10 minutes or until the noodles are tender.
Finally, try the Mexican Sopa de Fideo and season to taste (salt and black pepper) – Enjoy!
frequently asked Questions
Yes, you can use thin spaghetti cut into smaller pieces. Alternatively, why not try clam noodles? Other short pasta shapes will also work (e.g. letter pasta (letras), little stars (estrelitas), etc.).
Please! This gives the best texture and depth of flavor (bringing out a “nuttiness”) for the best sopa de fideo. It also keeps the noodles from clumping together.
Yes, follow steps 1 and 2 using the roast function in your Instant Pot, then add the remaining ingredients, close the lid and set to manual high pressure for 4 minutes. Once finished, release the pressure naturally for 5 minutes before gently opening the valve to quickly release any remaining pressure.
Yes, if you use alternative rice noodles (for the best texture) or other gluten-free thin spaghetti, the soup will become gluten-free. However, gluten-free pasta takes less time to cook and is more mushy (so not great for leftovers).
Top recipe tips and notes
- Adjust the texture: We like the chunky texture of unblended chopped tomatoes. However, for a more traditional sopita recipe, blend tomatoes, onions, garlic, and 1 cup of broth into a puree, then add to the pan with the remaining broth.
- Fresh vs. Canned tomatoes: We strongly recommend using fresh tomatoes in summer. Out of season, canned tomatoes are fine.
- Season to taste: Before serving, taste the soup and adjust the amount of cumin and add salt and black pepper to taste.
- Use Spicy Broth: This forms the soup base, so a rich and flavorful broth is key.
Serving recommendations
Enjoy a serving of Mexican Noodle Soup on its own or optionally garnish with diced avocado, hot sauce or fresh/pickled jalapenos, grated vegan cheese and/or a lime wedge and sprinkle with cilantro.
For a heartier meal, enjoy Sopita Soup with:
Storage Instructions
Allow the fideo soup to cool and store the leftovers in an airtight container Fridge for 4-5 days (It tastes even better the next day!) – although over time the noodles will soften and soak up more broth, changing the texture.
If you want to freeze the soup, it’s best to do so without the noodles (which get mushy when thawed) for up to 4 months. You can then stir in the cooked pasta when serving.
Then let it thaw in the fridge overnight warm up Gently microwave leftovers (in 30-second increments, stirring occasionally) on stovetop or in the microwave until piping hot. You may need to add more broth if the noodles have absorbed too much.
Easier soup recipes
Photos from Alfonso Revilla
In a medium skillet over medium-high heat, sauté the onion and garlic for 1 minute. Add zucchini and fideo pasta and sauté until pasta turns very light brown (1 to 2 minutes).
Add the broth, cumin, tomatoes and tomato sauce and mix thoroughly.
Bring to a boil, then reduce heat to low and simmer 10 minutes, or until pasta is tender.
- Adjust the texture: We like the chunky texture of unblended chopped tomatoes. However, for a more traditional sopita recipe, blend tomatoes, onions, garlic, and 1 cup of broth into a puree, then add to the pan with the remaining broth.
- Fresh vs. Canned tomatoes: We strongly recommend using fresh tomatoes in summer. Out of season, canned tomatoes are fine.
- Season to taste: Before serving, taste the soup and adjust the amount of cumin and add salt and black pepper to taste.
Calories: 470kcalCarbohydrates: 97GProtein: 16GFat: 3GSaturated Fatty Acids: 0.4GPolyunsaturated fat: 1GMonounsaturated fatty acids: 0.5GSodium: 2906mgPotassium: 952mgFiber: 7GSugar: 16GVitamin A: 2403ieVitamin C: 31mgCalcium: 81mgIron: 4mg
Disclaimer: While plantbasedonabudget.com tries to provide accurate nutritional information, please note that these are estimates only. Nutritional information may be affected by product type, brand purchased and in other unpredictable ways. Plantbasedonabudget.com shall not be liable for any loss or damage arising from your reliance on nutritional information. If you need to follow a specific calorie regimen, please consult your doctor first.
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