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    Home » Recipes » Soups » Sopa de Fideo

    Sopa de Fideo

    Last Updated January 28, 2023. Originally Posted August 14, 2019 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Sopa de Fideo (or Mexican Noodle Soup) is a delicious and satisfying soup. An easy-to-make recipe that is Mexican comfort food at its best. 
    Jump to Recipe Print Recipe
    Sopa de Fideo in a blue bowl surrounded by decorative Mexican artisan pieces.

    A blue bowl with Sopa de Fideo (Mexican Noodle Soup) surrounded by decorative Mexican toys.

    Every Mexican knows Sopa de Fideo. We feed it to our babies when they first start eating.

    We then give it to kids when they come home from school, but what is fideo?

    • Sopa in Spanish means “soup.”
    • Fideo in Spanish means “noodle.”
    • Sopa de Fideo = Mexican Noodle Soup

    The noodle used for this Mexican Noodle Soup is labeled “fideo” and looks like very short, cut angel hair pasta. You might also see it labeled as “vermicelli.”

    Other traditional Mexican soups:
    Caldo de Res
    Caldo de Pollo
    Caldo de Camarón

    Mexican fideo cooking in a stockpot.

    How to Make It

    • Heat oil in a large pot.
    • Add the vermicelli noodles.
    • Toast the pasta, stirring constantly. About 3 minutes.

    For those of you unfamiliar with this soup, it is not spicy. However, you can make it spicy by adding other ingredients.

    This recipe is very different from Fideo Seco which is spicier and more of a side dish than a soup.

    More Mexican Pasta Soups:
    Sopa de Estrellitas
    Sopa de Conchas
    Sopa de Letras

    A cooking spoon showing the toasted fideo pasta.

    Once the pasta turns golden brown, you’re ready for the next step.

    Be careful not to burn the pasta. Sopa de Fideo (Mexican Noodle Soup) cooks quickly because of the thin vermicelli noodles.

    What’s the Difference between Soup and Stew?

    • A soup is a combination of vegetables or meats that is cooked in liquid.
    • A stew is a dish that cooks the food with liquid and simmered for a long time in a covered pot. Stews typically contain less liquid, and therefore, chunkier.

    Here are some traditional Mexican stews:
    Birria de Res
    Menudo
    Pozole Rojo

    A collage showing how to make homemade tomato sauce.

    Note: This recipe uses tomatoes, onion, and garlic. You can omit all of these ingredients and use a can of tomato sauce instead.
    It is light enough and wholesome enough to eat between lunch and dinner. This is a very basic recipe. Adjust to make it a favorite at your home too!

    Stuff to Add to this Soup:

    • chicken
    • carrots
    • peas
    • calabacitas
    • broccoli
    • cauliflower
    • zucchini
    • chayote
    • spinach
    • kale
    • potatoes

    A collage showing how to add the tomato sauce to the stock pot.

    • If needed, strain the sauce into the pot.
    • Add the chicken broth and chicken bouillon (or salt).
    • This is also the time to add any vegetables or chicken to the soup.

    If you’re lucky enough to own one of those mega awesome blenders, you won’t need to strain the tomato sauce.

    Add more broth if you like. Homemade chicken broth is BEST for this recipe.

    You might see already pre-made Fideo Soup mixes at the store. Just add water. Serve and enjoy! Caution: They tend to be very salty.

    For a completely vegetarian or Mexican vegan recipe, use vegetable broth instead of chicken broth or chicken bouillon.
    A decorative Mexican bowl with sopa de fideo surrounded by toys.

    How Long Does It Last?

    • Sopa de Fideo will last 3-4 days in the fridge.
    • It will last 1 month in the freezer.

    There is a running joke in the Mexican community that our moms feed us soup even when it’s blazing hot outside. Yes, this is true.

    Toppings:

    • Slices of jalapeno
    • pickled jalapeno
    • queso fresco
    • chopped cilantro
    • chopped green onion
    • a chile de arbol pod cut in half
    • roasted poblano peppers
    • habanero peppers
    • diced avocado
    • sour cream
    • crema mexicana

    Serve a big bowl of this easy-to-make soup as a starter dish or a light lunch. It’s Mexican comfort food at its best. Hope you enjoy!

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    Did you make this recipe? Please rate the recipe below!
    A blue bowl with Sopa de Fideo (Mexican Noodle Soup) surrounded by decorative Mexican toys.

    Sopa de Fideo

    Sopa de Fideo (or Mexican Noodle Soup) is a delicious and satisfying soup. An easy-to-make recipe that is Mexican comfort food at its best. 
    5 from 42 votes
    Print Pin Rate
    Course: Lunch or Dinner
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 106kcal
    Author: Maggie Unzueta

    Ingredients

    • 4 tomatoes
    • 1/4 onion
    • 1 garlic clove
    • 1/2 cup water just enough to blend
    • 2 tbsp olive oil
    • 1 7 oz vemicelli noodles package
    • 6 cups chicken broth
    • 1/2 tspn salt
    • pepper pinch

    Instructions

    • Place tomatoes, onion, garlic, and water into the blender.
    • Blend until smooth.
    • In a stock pot, heat oil.
    • Add vermicelli noodles and lightly toast them. About 3-4 minutes. Do not let them burn.
    • Add the tomato mixture into the pot along with the chicken broth, salt and pepper. Bring to a boil.
    • Let simmer for 10 more minutes until the noodles are tender.
    • Serve and enjoy.

    Notes

    Add more water to the blender, if necessary. 
    The noodles will soak up the broth. If not serving right away, reserve some of the broth. Mix broth with the soup right before serving. 
    Instead of homemade tomato sauce: Use 1 8-ounce can of tomato sauce and blend with onion and garlic. 
    Instead of chicken broth: Use 1 chicken bouillon cube + 6 cups water.
    For a completely vegan recipe: Use vegetable broth instead of chicken broth.
    How long does it last?
    • Sopa de Fideo will last 3-4 days in the fridge.
    • Sopa de Fideo will last 1 month in the freezer.

    Nutrition

    Calories: 106kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 1346mg | Potassium: 584mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1025IU | Vitamin C: 42mg | Calcium: 33mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Lunch Recipes, Mexican Basics, Recipes, Soups, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Michelle

      October 7, 2020 at 10:01 pm

      This recipe is always into season haha but even more so during the colder weather. Can’t wait to cook up a pot soon! Thank you for an authentic Fideo recipe! Love the optional Add-Ins

      Reply
      • Maggie U

        October 9, 2020 at 5:29 pm

        Glad you enjoyed it. Hope you try it!

        Reply
      • Linda

        August 20, 2021 at 6:11 am

        Hi Maggie, I love your sopa de fideo, Reminds me of my childhood growing up eating it. However, you say to replace the fresh tomatoes, garlic and onion with just canned tomato sauce. Did you mean just the tomato part of it? For me it’s the garlic and onion that give the noodles the Mexican flavor. Wouldn’t you agree? A bit confused, please clarify. Thanks

        Reply
        • Maggie Unzueta

          September 14, 2021 at 10:16 am

          Yes, that’s exactly what I meant. Sorry for the confusion. I’ll clarify in the recipe.

    2. Anonymous

      January 10, 2021 at 1:38 pm

      5 stars
      So good!!!

      Reply
      • Maggie U

        January 12, 2021 at 12:03 pm

        So glad you enjoyed this!

        Reply
    3. Anonymous

      January 12, 2021 at 7:10 pm

      5 stars
      So good 👍

      Reply
      • Maggie U

        January 13, 2021 at 11:56 am

        So glad you enjoyed this!

        Reply
    4. Karyn

      August 20, 2021 at 8:13 am

      Hello, please let me know if I choose to use canned tomato sauce with your fideo recipe, how much do you recommend?

      Reply
      • Maggie Unzueta

        September 14, 2021 at 10:18 am

        I would do a 8-ounce can. Blend it with the onion and garlic. Then add to the soup.

        Reply
    5. Maribel Reyes

      October 9, 2021 at 9:53 am

      5 stars
      Tried this recipe back in 2018, since then it’s been a regular at our home. The taste is so good, just the perfect balance of tomato.

      Reply
      • Maribel Reyes

        October 9, 2021 at 9:54 am

        I meant 2019… 😬

        Reply
      • Maggie Unzueta

        October 11, 2021 at 10:14 am

        That’s so great to hear! Glad your family has enjoyed this recipe!

        Reply
    6. Rose

      January 9, 2022 at 11:56 am

      5 stars
      The best!!! Easy, fast delicious 😋

      Reply
      • Maggie Unzueta

        January 15, 2022 at 9:10 am

        Thank youuu!

        Reply
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