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Make this family-favorite Mexican noodle soup in just 20 minutes! Sopa de Fideo is warming, comforting, and deliciousโcombining fideo noodles in an aromatic tomato-based broth. Plus, itโs dairy-free, optionally oil-free, and vegan!
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!
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, weโre using vegetable stock for a fideo soup recipe thatโs 100% vegan. Not only does this Mexican noodle soup taste great, but itโs 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!
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 potatoโcut 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.
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).
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
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.).
Please do! This will provide the best texture and depth of flavor (bringing out a โnuttinessโ) for the best sopa de fideo. It also stops the noodles from clumping together, too.
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.
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 isnโt 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.
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 cornbread recipe or jalapeno cornbread)
- Air fryer tortilla chips and easy guacamole
- No knead bread or vegan focaccia bread
- Baked potato or sweet potato
- A vegan bean quesadilla
- Vegan horchata
Storage Instructions
Allow the fideo soup to cool, then store the leftovers in an airtight container in the fridge for 4-5 days (itโll taste even better the next day!)โthough the noodles will soften and soak up more broth over time, so the texture changes.
If you want to freeze the soup, itโs 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)
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
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.
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.
Love that! So many yummy recipes!
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 donโt mind the extra as it will be great leftover. Added a can of mixed beans, corn and peas. A winner!!
Extra soup is the best!
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.
Love your additions! So glad you and the family enjoyed it!
This Mexican Noodles Soup is so comforting and warm. It is also fun to make and smells amazing … thanks for the recipe!
Right?! It’s the coziest soup!
What a unique soup! The flavors are lovely together!
Agreed! Such a yummy and super simple soup!
Love Sopa de Fideo and this version did not disappoint! Love all the veggies in it and it was so quick to make!
Yessss! Such a quick and tasty soup recipe!
Omg Yess this soup looks soo amazing!! ๐๐
It’s a yummy soup alright!
Such a yummy soup recipe!
such a flavourful soup noodle dish. it was really easy to make and appetizing too
So glad you enjoyed this soup! It’s a yummy one!
This Mexican soup is so hearty and delicious! Can’t wait to make it for dinner! Yum!
Right?! Love how flavorful it is too!
This soup is so rich and filling. I love the zucchini with the noodles.
Gotta love a yummy and filling soup! So glad you enjoyed it!
My little girl is such a soup fan! She was thrilled when I tried your recipe. The whole family loved this soup. Thank you!
So glad you and your family enjoyed the soup! It’s a yummy one!
Mexican food is one of my favorites and I truly love the combo of cumin and tomatoes in this recipe! So good!
Agreed! The cumin adds such a nice flavor to the soup!
I tried this with rice noodles and bone broth. Delicious! Thank you ๐
Love the rice noodles addition! So glad you enjoyed it!
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!
Love the garbanzo bean addition!