Sopa de Fideo | Mexican Noodle Soup

BY : PUBLISHED : July 1st, 2012 UPDATED: February 4th, 2022

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.

completed sopa de fideo plated in two white bowls against white background

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!

completed sopa de fideo plated in two white bowls against white background

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.

completed sopa de fideo plated in two white bowls against white background

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

Thanks to my Mom for donating this recipe.

Photos by Alfonso Revilla

completed sopa de fideo plated in two white bowls against white background

Sopa de Fideo | Mexican Noodle Soup

Toni Okamoto
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!
4.95 from 17 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner, Lunch
Cuisine Mexican
Servings 2 servings
Calories 524 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 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
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

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

View all posts by Toni Okamoto

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