Sopa de Fideo (Mexican Noodle Soup)

 Childhood classics remain firm favorites long into adulthood for many of us, 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 (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, we’re using vegetable stock for a fideo soup recipe that’s 100% vegan. Not only does this Mexican noodle soup taste great, but it’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 Mexican bean soup is a winner, or perhaps Pasta, Bean & Tomato Soup or Vegan Minestrone Soup.

The Ingredients and Substitutes

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

• Fideo pasta: You’ll need a package (7oz) of fideo noodles or angel hair pasta/vermicelli broken into 1-inch pieces. Other thin spaghetti will also work – regular or whole wheat.
• Aromatics: You’ll need garlic and white or yellow onion for a simple yet aromatic fideo soup base.
• Zucchini: To add some extra nutrients to the soup, though it’s technically optional.
• Cumin: This will add a savory, earthy flavor.
• Tomatoes: You’ll need a combination of Roma tomatoes and a small can of tomato sauce. If tomatoes aren’t in season, you could use canned Roma tomatoes.
• Vegetable broth: We use vegetable bouillon cubes with water, but you can use any high-quality vegetable broth (regular or reduced sodium). A vegan ‘chicken’ broth will also work.

You might also enjoy this soup with several of your favorite toppings, like vegan feta (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 potato–cut into small cubes or slices.
• Beans: Boost the protein and heartiness with canned black beans, kidney beans, pinto beans, or chickpeas.
• 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.

• 1) First, dice the onion and zucchini, and mince the garlic.

• 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 sauté for 1 minute, then stir in the zucchini and noodles, and sauté, constantly stirring, until the noodles turn 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, 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.

• 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!

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:

• Cornbread (skillet or jalapeno baked)
• Tortilla chips and guacamole
• Crusty bread or focaccia
• Baked potato or sweet potato
• A vegan quesadilla
• Horchata

Storage Instructions

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

If you want to freeze the soup, it’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.