Sopa de Fideo | Mexican Noodle Soup

This vegan Mexican noodle soup features a simple ingredient list and spectacular flavor. Sopa de Fideo is the ultimate soup recipe, made with mainly pantry staples that everyone will warm up to! It’s a Mexican pasta dish passed from generation to generation that’s perfectly spiced with cumin, and it’s very, very cozy and delicious.

This Sopa de Fideo Recipe Is: 

• A quick and easy soup recipe.
• Perfect for chilly nights or for when you are craving soup!
• Plant-based and vegan.
• A Mexican-inspired soup recipe.

What is Sopa de Fideo?

Sopa de Fideo is Spanish for noodle soup. “Fideo” is a noodle and “sopa” is soup. It is usually made with a stock-based soup and fideos which are Mexican-style thin and short noodles you can find in the Hispanic aisle at the supermarket. They are very budget-friendly at only .40 cents per bag. Amazing! If you have trouble finding them you can always use angel hair pasta and break them into pieces.

15-Minute Dinner

This Mexican noodle soup is a real catch. You can prepare it easily, quickly, and with items you probably already have in your pantry (make sure you always keep some fideos or angel hair pasta in there!). In 15 minutes, you can whip up an amazingly comforting dinner and feed your family and friends (you might need to adjust the recipe if you need more than 4-5 servings).

As always, you’re more than welcome to get creative and experiment with some new add ons or replacements. Adding those sad-looking veggies to this Sopa de Fideo might be a good idea to use them up!

Sopa de Fideo Ingredients

• Fideo Pasta: 1 (7-ounce) package
• Yellow Onion: ½ medium, diced
• Garlic Cloves: 3 medium, minced
• Zucchini: 1 cup, diced
• Vegetable Broth: 5 cups, (I used 3 vegetable bouillon cubes dissolved in 5 cups of water)
• Ground Cumin: ½ tablespoon
• Roma Tomatoes: 2, diced
• Tomato Sauce: 1 (8-ounce) can

How to Make Vegan Sopa de Fideo

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

• Begin by sauteing the onion and garlic for 1 minute in a medium pan over medium-high heat.
• 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.

What Should I Serve with Sopa de Fideo?

Sopa de Fideo is very filling on its own and is a perfect meal for lunch or dinner. You can add more toppings to this Mexican noodle soup like avocados or vegan shredded cheese. You could also serve it with a side of chips and guacamole.

FAQs

Can I use a different type of noodle?

If you can’t find fideo or don’t want to run out to the store to buy it you can use another pasta of your choice. Thin spaghetti cut into smaller pieces works well as a substitute.

Can I add other vegetables to this recipe?

Of course, you can add as many veggies as you’d like! I just recommend dicing them up so that they complement the other ingredients.

How should I store my leftovers?

Keep your leftovers in the fridge in an airtight container and enjoy within 5 days.

More Soup Recipes You’ll Love

• Caldo de Tofu
• Garlic Ginger Soup
• Matzo Ball Soup
• Veggie-Packed Potato Leek Soup

Thanks to my Mom for donating this recipe.

Photos by Alfonso Revilla

Sopa de Fideo | Mexican Noodle Soup

4.95 from 19 votes

Prep: 5 mins

Cook: 10 mins

Total: 20 mins

Servings: 2 servings

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Get ready to enjoy this super delicious and traditional Sopa de Fideo! It is a perfect choice for those days when you need a bit of comfort!

Equipment

• My favorite knives
• Measuring Cups
• Measuring spoons

Ingredients 

1x2x3x

• ▢ 1 package of fideo pasta 7-ounce
• ▢ ½ 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)
• ▢ ½ tablespoon of ground cumin
• ▢ 2 roma tomatoes, diced
• ▢ 1 small can of tomato sauce 8-ounce

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

Can I use a different type of noodle?

If you can’t find fideo or don’t want to run out to the store to buy it you can use another pasta of your choice. Thin spaghetti cut into smaller pieces works well as a substitute.

Can I add other vegetables to this recipe?

Of course, you can add as many veggies as you’d like! I just recommend dicing them up so that they complement the other ingredients.

How should I store my leftovers?

Keep your leftovers in the fridge in an airtight container and enjoy within 5 days.

Nutrition

Calories: 524kcalCarbohydrates: 109gProtein: 20gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4150mgPotassium: 1740mgFiber: 10gSugar: 27gVitamin A: 3384IUVitamin C: 47mgCalcium: 110mgIron: 6mg

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

Keywords: authentic, cumin, fideo, mexican, onion, plant-based, recipe, sopa, tomato, tomatoes, vegan

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