About this recipe
Sopa de fideo, or sopita de fideo, is one of the most beloved Mexican soups. This simple recipe of toasted noodles simmered in a light tomato broth is the definition of comfort food. It’s the kind of soup you crave on a rainy day, the kind your mom or abuela made to make you feel better, and the recipe that has been passed from generation to generation.
This is my sopa de fideo recipe, and it tastes just like the traditional one I grew up eating in Mexico. It’s quick, cozy, and ready in 25 minutes. Perfect for busy weeknights or when you need a warm, nourishing hug in a bowl. If you love cozy soups, try my Sopa de Papa (Mexican Potato Soup) or Mexican Lentil Soup next.
Why You’ll Love This Sopa de Fideo Recipe
- Authentic flavor: Toasting the pasta gives it the classic taste; don’t skip this step.
- Quick and easy: Just a few pantry ingredients and about 25 minutes.
- Versatile: Serve as a starter, light lunch, or make it hearty with add-ins like black beans or spinach.
- Family-friendly: Kids love it, adults crave it, and it always brings everyone to the table.
What is Sopa de Fideo?
There isn’t a perfect English translation, but you’ll often hear it called Mexican noodle soup or fideo soup. Some families call it sopita de fideo, sopa aguada (brothy soup), or sopa de pasta (pasta soup). If you’ve heard of sopa seca de fideo, that’s the dry version where the noodles absorb all the liquid, more like a pasta dish than a soup.
No matter the name, the base is the same: thin noodles toasted until golden, simmered in a simple tomato, onion, and garlic broth. This easy sopa de fideo is a staple in Mexican homes, light enough for hot days, soothing on cold ones, and always comforting. If you grew up in Mexico, chances are you remember this soup made with Knorr bouillon. That flavor is pure nostalgia. This recipe uses real broth, but if you want that old-school taste, a teaspoon of bouillon will get you there.
Ingredients for Sopa de Fideo
- Fideo noodles: short Mexican vermicelli. Sub with broken angel hair or thin spaghetti.
- Tomatoes, onion, garlic: blended into a smooth tomato base called caldillo. Canned tomatoes work in a pinch.
- Vegetable broth or water: broth adds more depth. Chicken broth is the most traditional option.
- Chile ancho or pasilla (optional): adds a subtle smoky warmth to the broth.
- Salt: don’t skimp; this soup is simple and needs proper seasoning.
How to Make Mexican Sopa de Fideo
- Blend the caldillo. Halve the tomatoes, quarter the onion, peel the garlic. Blend with salt until smooth.
- Toast the noodles. In a medium pot, heat oil and add the fideo. Stir constantly until golden brown (watch closely, they burn quickly).
- Cook the sauce. Pour in the blended tomato mixture and let it sizzle for a minute to develop flavor.
- Simmer. Add water or broth, plus chile if using. Simmer for 8 to 10 minutes until the pasta is al dente and the broth deepens in color.
- Serve. Remove chile, ladle into bowls, and garnish with your favorite toppings.
Variations and Add-Ins
- With beans: Add black beans or pinto beans for a heartier version. Try my sopa de fideo con frijoles.
- With veggies: Add spinach, zucchini, or carrots for extra nutrition.
- Protein boost: Stir in chickpeas, lentils, or shredded chicken.
- Sopa de letras: Swap fideo for alphabet pasta or star-shaped pasta (kids love this version).
- Add a whole jalapeño: Drop one whole into the broth while it simmers for subtle heat without making the soup spicy. Remove before serving.
- Gluten-free: Use gluten-free vermicelli or bean-based pasta, which holds up well in soup.
Home-Cook to Home-Cook Tips
- Don’t walk away when toasting pasta. It goes from golden to burnt in seconds.
- The noodles will continue to soak up the broth. Keep extra hot water or broth on hand to thin it when reheating.
- For a deeper flavor, roast tomatoes, onion, and garlic on a comal or skillet before blending.
- Always taste and season with enough salt; with so few ingredients, it makes all the difference.
How to Serve Sopa de Fideo
Traditionally, sopa de fideo is served with:
- Fresh lime juice
- Chopped cilantro
- Mexican crema or sour cream (try my Vegan Crema for a dairy-free version)
- Cotija or queso fresco (swap with vegan feta for dairy-free)
- Sliced avocado
- Warm corn tortillas on the side
- A spoonful of salsa or chipotle salsa
Storage
Store leftover sopa de fideo in an airtight container in the fridge for up to 3 days. The noodles will keep absorbing broth as it sits, so add a splash of broth or water when you reheat. Warm it on the stovetop or in the microwave. This soup is best eaten fresh and does not freeze well because the noodles get too soft.
More Mexican Soups
Frequently Asked Questions
Sopa de Fideo (Mexican Noodle Soup)
Equipment
- 4 qt stock pot
Ingredients
- 2 tablespoons vegetable oil
- 8 oz fideo pasta
- 1 pound Roma tomatoes
- ½ medium onion
- 2 garlic cloves
- 1 tablespoon salt
- 5 cups water or vegetable broth
- 1 chile ancho optional
Instructions
- Cut the tomatoes in half, quarter the onion, and peel the garlic. Blend in a food processor or blender with a pinch of salt until completely smooth.
- Heat the oil over medium heat in a medium-large pot and toast the fideo until lightly golden brown, stirring constantly. This step gives the soup its traditional flavor. Watch closely — the pasta burns fast.
- Pour in the tomato mixture and let it sizzle for a minute. Add water or vegetable broth, and the chile if using. Simmer for about 10 minutes or until the pasta is al dente. The soup is done when the broth turns from a light to a deeper red.
- Remove the chile and serve. Top with lime, cilantro, avocado, cotija cheese, or crema.
Notes
- Don’t walk away while toasting the pasta; it goes from golden to burnt in seconds.
- Add more broth or water as needed. This is meant to be a brothy soup. The soup thickens as it sits because the pasta absorbs the broth.
- This soup is best eaten right after it’s made.
- Season generously with salt, with so few ingredients, it makes all the difference.
- For a deeper flavor, roast the tomatoes, garlic, and onion on a comal or skillet before blending.
- Gluten-free option: Use bean-based pasta, which holds its shape better in the broth.
- Storage Refrigerate: Airtight container for up to 3 days.
- Reheat: Warm on the stovetop or microwave, adding more broth or water as needed since the noodles keep absorbing liquid.
- Freeze: Not recommended. The noodles get too soft when thawed.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.