Sopa de Fideo Recipe

When the days get busy and a comforting meal is needed ASAP, sopa de fideo is my go-to. This soup is humble and soothing—a warm hug in a bowl. Plus, it’s quick to make, uses mostly pantry staples, and delivers big flavor with minimal effort. Kids love it, moms love it, and you can easily make it vegan with vegetable broth.

This recipe takes about 20 minutes, making it perfect for busy weeknights. You’ll find a simple ingredient list, detailed steps with photos, tips on getting that perfect toasted noodle flavor, plus ideas for extra veggies and tasty garnishes. Storage and reheating advice are included, too. It’s forgiving, uses only one pot, and serves about four people—ideal for a light dinner or cozy starter.

• Ready in about 20 minutes, one-pot cooking, and minimal prep
• Pantry-friendly ingredients: canned tomatoes and fideo pasta (or broken spaghetti)
• Simple substitutions: swap vegetable broth for vegan, add veggies or shredded chicken for more substance
• Troubleshooting and serving tips to get your soup just right

Scroll down for the full recipe with photos to guide you every step of the way.

Quick, Comforting Reasons to Try It

This sopa de fideo checks all the comfort food boxes: quick, easy, and packed with warmth. It uses everyday pantry staples—canned tomatoes, fideo (or broken spaghetti), garlic, and broth—and comes together in around 20 minutes. Craving another cozy bowl? Try our Creamy Green Enchiladas Chicken Soup next.

• Kid-friendly: gentle, familiar flavors most little ones enjoy without fuss.
• Flexible: easily made vegan by swapping out broth, bulked up with veggies, or paired with a fresh Southwest Salad with Cilantro Lime Dressing.
• Perfect texture: toasting the noodles gives the soup a lovely nutty depth.
• Simple cooking: just one pot, easy prep, and it’s forgiving for new cooks too.

Ingredients and Pantry Staples

• 1 (28-ounce) can whole tomatoes
• 1/4 cup + 3 tablespoons olive oil
• 2 cloves garlic
• 1 tablespoon fresh Mexican oregano (or Mediterranean oregano), chopped
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 (7-ounce) package cut fideo pasta
• 1 quart chicken broth or vegetable broth
• 1/3 cup chopped cilantro

Cooking Directions and Timing

1. Blend canned tomatoes with 1/4 cup olive oil, garlic, oregano, 1 teaspoon kosher salt, and 1 teaspoon ground cumin until smooth to make the tomato base.
2. If you don’t have cut fideo, break regular spaghetti into ~1-inch pieces.
3. Heat the remaining 3 tablespoons olive oil in a large heavy pot or Dutch oven over medium heat.

4. Add the fideo (or broken spaghetti) to the hot oil and stir continuously, toasting the noodles until they turn golden brown, about 4 minutes.

   

5. Pour the blended tomato mixture over the toasted noodles and stir carefully to fry the sauce in the oil, watching for splatter.
6. Pour in 1 quart broth, bring to a gentle boil, then reduce heat to medium-low.
7. Cover and simmer until the pasta is tender and has absorbed the broth, about 5 minutes.
8. If adding vegetables, add about 1 cup diced vegetables with the broth and simmer until tender.
9. Stir in chopped cilantro before serving.

Serving Ideas and Pro Tips

I usually serve this sopa de fideo all by itself for a quick, fuss-free dinner. But if you want to make the meal a bit bigger, serve it as a starter alongside indulgent queso chicken enchiladas for a full spread.

Ways to Customize the Soup

Extra veggies. For a more filling soup, add about 1 cup of chopped veggies like carrots, peas, green beans, zucchini, or potatoes. Cut them in small cubes so they cook quickly. Add them with the broth and simmer until tender.

Tasty garnishes. Brighten the bowl with a squeeze of lime, crumbled queso fresco, or creamy diced avocado on top. If you love that citrusy finish, check out Chicken and Lime Soup for another bright, brothy idea.

Turn up the heat. If you love spice, add hot sauce or a teaspoon of arbol chili powder to give it a little fire.

Switch it up: Fideo Seco. If you want something more like a pasta dish instead of soup, try Fideo Seco—dry fideo with tomato sauce. My cookbook Plant Powered Mexican has an awesome recipe for that topped with chipotle-garlic kale, crema, and queso fresco.

Storing and Reheating Tips

Once cooled, store any leftovers in an airtight container in the refrigerator for up to 5 days. Avoid freezing since the noodles soak up liquid and turn mushy when thawed.

• Reheat on the stovetop by adding a splash of broth or water, warming gently over medium-low heat while stirring occasionally until hot.
• Microwave reheating: place soup in a microwave-safe bowl, cover loosely, and heat in 30 to 45-second bursts, stirring between intervals. Add a little broth if the soup thickens too much.
• Make-ahead tip: You can blend the tomato base 2–3 days ahead and keep it chilled; for a deeper tomato profile, check out roasted tomato soup. Toast the fideo just before cooking for best flavor. If you toast it earlier, store it in an airtight container at room temp for up to 24 hours.
• Finish with fresh cilantro and a squeeze of lime after reheating to revive those bright flavors. Citrus brightens brothy soups in classics like Avgolemono — Greek lemon chicken soup.

Answers to Common Questions

• What is fideo and can I use a substitute? Fideo are short, thin noodles cut into small pieces, similar to vermicelli or angel hair pasta. If you can’t find cut fideo, just break regular spaghetti into 1-inch pieces before toasting them.
• Can this sopa de fideo be made vegan? Absolutely! Swap the chicken broth for vegetable broth and skip any dairy toppings.
• Can I add veggies or protein? Yes! Toss in about 1 cup of diced vegetables like carrots, peas, zucchini, or potatoes along with the broth. You can also add cooked shredded chicken or beans for extra protein.
• How do I keep the noodles from getting mushy? The key is to serve the soup soon after cooking, around 5 minutes of simmering. If prepping ahead, keep toasted noodles separate and combine only just before serving.
• Can I use fresh tomatoes instead of canned? Sure thing! Use roughly 2 cups of diced Roma tomatoes and blend the same way as canned.
• Is freezing leftovers okay? I don’t recommend it. The noodles break down and the soup ends up gloopy after freezing.
• How can I make it spicier? Add hot sauce, a pinch of arbol chili powder, or a bit of diced jalapeño to taste.