As an Amazon Associate I earn from qualifying purchases.

Make this family-favorite Mexican noodle soup in just 20 minutes! Sopa de Fideo is warming, comforting, and deliciousโ€”combining fideo noodles in an aromatic tomato-based broth. Plus, itโ€™s dairy-free, optionally oil-free, and vegan!

completed 20-Minute Sopa de Fideo (Mexican Noodle Soup) in a bowl against a white surface

ย Childhood classics remain firm favorites long into adulthood for many of us, and what vegan baked mac and cheese and classic creamy vegan tomato basil 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!

Want to save this recipe?
Enter your email & get this sent to your inbox! Plus youโ€™ll get great new recipes from us every week!

What Is Sopa de Fideo?

Sopa de Fideo (sopa meaning soup and fideo meaning noodle in Spanish) is a childhood favorite staple in Mexico, passed down generations by mothers and grandmothers. It combines fideo noodles, thin spaghetti-like durum wheat noodles cut into small pieces, with garlic and onion in a cumin-spiced simple tomato broth.

However, whereas traditional recipes often use chicken stock as its base, weโ€™re using vegetable stock for a fideo soup recipe thatโ€™s 100% vegan. Not only does this Mexican noodle soup taste great, but itโ€™s one of the quickest, easiest, and most budget-friendly comfort meals you can make – perfect for chilly evenings and sick days.

Looking for more simple soup recipes? This quick Mexican bean soup is a winner, or perhaps Pasta, Bean & Tomato Soup, Mexican Inspired Vegetable Soup or Vegan Minestrone Soup.

The Ingredients and Substitutes

We love that this sopa de fideo recipe requires just 8 simple and inexpensive pantry ingredientsโ€” meaning no trip to the grocery store is required!

ingredients for 20-Minute Sopa de Fideo (Mexican Noodle Soup) measured out against a white surface

You might also enjoy this soup with several of your favorite toppings, like vegan tofu feta cheese (to replace queso fresco) or vegan shredded cheese, diced avocado, and/or hot sauce.

What Else Could I Add to the Sopita Recipe?

  • Other vegetables: Add extra nutrients and texture with veggies like corn, carrot, bell pepper, celery, peas, green beans, or potatoโ€“cut into small cubes or slices.
  • Beans: Boost the protein and heartiness with canned beans
  • Spice: Add some chile powder, pepper flakes, or hot sauce.
  • Smokiness: Sprinkle in some smoked paprika or chipotle powder.
  • Dried oregano: For extra savory, herby flavor.
  • Lemon/Lime juice: Add when serving the Mexican pasta soup for brightness, depth and to take the soup to the next level!
  • Cilantro: Finely chopped to mix into or garnish the Mexican fideo soup.

 How to Make Sopa de Fideo

You only need one pot and 20 minutes to prepare this savory, earthy, delicious, wholesome Mexican noodle soup.

ingredients for 20-Minute Sopa de Fideo (Mexican Noodle Soup) measured out against a white surface
noodles and veggies in a pan

Step 1: First, dice the onion and zucchini, and mince the garlic.

Step 2: Then, heat a swirl of oil (or 2 tbsp broth) in a large pot or Dutch oven over medium heat. Once hot, add the onion and garlic, and sautรฉ for 1 minute, then stir in the zucchini and noodles, and sautรฉ, constantly stirring, until the noodles turn golden-brown (2-3 minutes).

process shot of adding tomato paste to pan
process shot of 20-Minute Sopa de Fideo (Mexican Noodle Soup) cooking in a pan

Step 3: Add the remaining ingredients (cumin, broth, tomatoes, and tomato sauce), stir, and bring to a boil.

Step 4: Reduce the heat to a simmer and cook for 10 minutes or until the noodles have softened. Finally, taste the Mexican sopa de fideo and season (with salt and black pepper) to taste – Enjoy!

For a more traditional sopa de fideo recipe, blend 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.

FAQs

Can I replace the fideo noodles?

Yes, you could use thin spaghetti cut down into smaller pieces. Alternatively, why not try using shell pasta? Other short pasta shapes will also work (i.e., alphabet pasta (letras), little stars (estrellitas), etc.).

Do I have to toast the noodles?

Please do! This will provide the best texture and depth of flavor (bringing out a โ€˜nuttinessโ€™) for the best sopa de fideo. It also stops the noodles from clumping together, too.

Can I cook sopa de fideo in Instant Pot?

Yes, follow steps 1 and 2 using the sautรฉ function in your Instant Pot, then add the remaining ingredients, close the lid, and set to manual high pressure for 4 minutes. Once ready, allow the pressure to naturally release for 5 minutes before carefully opening the valve to quick-release the remaining pressure.

Can I make gluten-free fideo soup?

Yes, if you use alternative rice noodles (for the best texture) or other gluten-free thin spaghetti, the soup will be gluten-free. However, gluten-free pasta takes less time to cook and is mushier (so it isnโ€™t great for leftovers).

Top Recipe Tips and Notes

  • Adjust the texture: We quite like the chunky texture of unblended chopped tomatoes. However, for a more traditional sopita recipe, blend the tomatoes, onion, garlic, and 1 cup of broth into a puree, then strain it into the pan with the remaining broth.
  • Fresh vs. canned tomatoes: We highly recommend using fresh tomatoes in the summer. Out of season, canned tomatoes are fine.
  • Season to taste: Taste the soup before serving and adjust the amount of cumin, plus add salt and black pepper to taste.
  • Use flavorful broth: This makes up the soup base, so rich and flavorful broth is key.
completed 20-Minute Sopa de Fideo (Mexican Noodle Soup) in a bowl against a white surface

Serving Recommendations

You can enjoy a portion of Mexican noodle soup alone or optionally garnish with diced avocado, hot sauce or fresh/pickled jalapenos, shredded vegan cheese, and/or a lime wedge and sprinkle of cilantro.

For a heartier meal, enjoy the sopita soup alongside:

Storage Instructions

Allow the fideo soup to cool, then store the leftovers in an airtight container in the fridge for 4-5 days (itโ€™ll taste even better the next day!)โ€”though the noodles will soften and soak up more broth over time, so the texture changes.

If you want to freeze the soup, itโ€™s best to do so without the noodles (which will become mushy upon thawing) for up to 4 months. You can then stir in cooked noodles when you serve.

Leave it to thaw in the refrigerator overnight, then reheat leftovers gently on the stovetop or in the microwave (in 30-second increments, stirring in between) until piping hot. You may need to add more broth if the noodles have soaked up too much.

20-Minute Sopa de Fideo (Mexican Noodle Soup)

4.99 from 72 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 2 servings
Make this family-favorite Mexican noodle soup in just 20 minutes! Sopa de Fideo is warming, comforting, and deliciousโ€”combining fideo noodles in an aromatic tomato-based broth. Plus, itโ€™s dairy-free, optionally oil-free, and vegan!

Ingredients 

  • 1 (7-ounce) package of fideo pasta
  • ยฝ medium yellow onion, diced
  • 3 medium garlic cloves, minced
  • 1 cup of diced zucchini
  • 5 cups of veggie broth (I used 3 vegetable bouillon cube dissolved in 5 cups of water)
  • ยฝ tablespoon of ground cumin
  • 2 roma tomatoes, diced
  • 1 (8-ounce) small can of tomato sauce

Instructions 

  • In a medium pan over medium-high heat, saute the onion and garlic for 1 minute. Add zucchini and fideo noodles and saute until the noodles become a very light brown (1 to 2 minutes).
  • Add broth, cumin, tomatoes, and tomato sauce and thoroughly combine.
  • Bring to a boil, then reduce heat to low and let simmer for 10 minutes, or until noodles have softened.

Notes

  • Adjust the texture: We quite like the chunky texture of unblended chopped tomatoes. However, for a more traditional sopita recipe, blend the tomatoes, onion, garlic, and 1 cup of broth into a puree, then strain it into the pan with the remaining broth.
  • Fresh vs. canned tomatoes: We highly recommend using fresh tomatoes in the summer. Out of season, canned tomatoes are fine.
  • Season to taste: Taste the soup before serving and adjust the amount of cumin, plus add salt and black pepper to taste.

Nutrition

Calories: 470kcalCarbohydrates: 97gProtein: 16gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 2906mgPotassium: 952mgFiber: 7gSugar: 16gVitamin A: 2403IUVitamin C: 31mgCalcium: 81mgIron: 4mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dinner, Lunch
Cuisine: Mexican
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! ๐Ÿ™‚
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
4.99 from 72 votes (59 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Toni, I used to make Sopa de Fideo. I made it without squash. This was a side dish to a meal of other Mexican foods. I lived in San Diego for many years. Our closest neighbor was Mexico. I have a cookbook published in 1958 with lots of authentic recipes for Mexican Food. I used to make Tamales at Christmas time. I did that for several years.

  2. 5 stars
    Delicious soup which is perfect for a night with limited time to cook. We all loved it. I doubled the recipe as it stated that one recipe would serve two. We had enough for at least six servings. I donโ€™t mind the extra as it will be great leftover. Added a can of mixed beans, corn and peas. A winner!!

  3. 5 stars
    Wow this was just delicious! I added lime juice, cilantro and vegan parmesan. I could eat this all the time and my family loved it too.

  4. 5 stars
    This Mexican Noodles Soup is so comforting and warm. It is also fun to make and smells amazing … thanks for the recipe!

  5. 5 stars
    Love Sopa de Fideo and this version did not disappoint! Love all the veggies in it and it was so quick to make!

  6. 5 stars
    My little girl is such a soup fan! She was thrilled when I tried your recipe. The whole family loved this soup. Thank you!

  7. 5 stars
    Mexican food is one of my favorites and I truly love the combo of cumin and tomatoes in this recipe! So good!

  8. This dish surprised me! It had great flavor despite being so simple. We added some garbanzo beans to make it more filling. Next time we make it, we will also serve with crusty bread. Definitely yummy!