Classic sopa de fideo only takes about 20 minutes to come together on the stovetop using simple ingredients. Nothing quite compares to comforting Mexican noodle soup!
Why this recipe works
Since you’re here, you probably already know what sopa de fideo is. But for those that don’t, it’s a brothy, extra comforting soup made up of toasted noodles simmered in a tomato-garlic broth. The best part about this recipe is the easy ingredients and quick cook time, which means lunch can be on the table without much effort. That’s a huge bonus in my book.
You didn’t have to grow up on Mexican noodle soup in order to love it, but nostalgia can definitely make it hit different! I used to make a pot of sopa de fideo whenever my kids got sick. A hefty bowl of hot noodle soup always seemed to do the trick, so much so that my daughter preferred it over chicken noodle soup when the winter colds crept through our household.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
NOODLES – Fideo is the Spanish word for noodle, and sopa translates to soup. You can find small packages of fideo (vermicelli) in the ethnic aisle of your local grocery store. You can also use thin spaghetti noodles or angel hair pasta. Simply break them into small pieces about an inch or two long first.
TOMATOES – Many traditional fideo soup recipes use fresh tomatoes, but in my version, I prefer to use fire-roasted diced tomatoes. You can certainly substitute with fresh tomatoes, or use your favorite brand of canned.
BROTH – This recipe calls for canned or boxed chicken broth, but many families like to use water and bouillon. The brand I’ve seen used most often for this soup is Knorr, but your favorite brand will also work great. If you make your own homemade chicken stock, use 6 cups for this recipe.
CILANTRO – The flavor of the cilantro really makes this soup, and it wouldn’t be the same without it. Grab a fresh bunch of cilantro at your local grocer and use any leftovers to make fresh salsa. You can also chop your remaining cilantro and freeze it in ice cube trays by filling each compartment with fresh cilantro and some water.
How to Make Sopa de Fideo
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Combine canned tomatoes, onion, and garlic in a blender. Blend until smooth.
- Warm olive oil in a medium skillet and add fideo noodles. Cook over medium low heat, stirring regularly, until all pasta noodles are golden brown. Remove from heat.
- Combine tomato mixture, chicken broth, and the noodles in a medium saucepan. Season with pepper and salt to taste.
- Bring to a boil then reduce to medium (gentle boil) until noodles are almost tender, about 7-8 minutes.
- Add chopped cilantro and cook 2 more minutes or until noodles are done.
Frequently Asked Questions & Expert Tips
Absolutely! Feel free to toss in some shredded cooked chicken breasts or rotisserie chicken towards the end of the cook time.
While it isn’t an absolute must, I would highly, highly recommend it. Toasting the noodles in olive oil gives the fideo soup a lovely nutty-toasted flavor that can’t be beat. It also helps firm up the noodles so they don’t end up mushy.
Fideo soaks up a lot of the broth the longer it sits. Simply add more broth to loosen. It’s always best to serve right away, but when reheating any leftovers, I would always recommend adding some more broth. You may want to add a little bit of salt as well when adding extra liquid. Taste and adjust to preference.
Yes, you can definitely make sopa de fideos ahead of time, but do keep in mind that the noodles will soak up a lot of the liquid as it sits. As mentioned above, you can simply add more broth when reheating. Allow the soup to fully cool before transferring to an air tight container. Keep in the refrigerator. Reheat on the stovetop over medium-low heat, adding extra broth if needed.
Freezing sopa de fideo is possible, but it’s truly best when fresh. The noodles act like a sponge, soaking up the liquids. Therefore, the noodles get quite mushy. While the texture isn’t nearly as good as it would be fresh, you can allow the soup to fully cool before transferring it to an airtight container or portioning it into souper cubes to freeze for up to 2 months. You can also freeze just the broth, that way, you can prepare the noodles fresh!
Serving Suggestions
Sopa de fideo is often served as a starter, but it makes an excellent lunch or a soothing soup when you’re feeling under the weather.
Pair it with tacos, enchiladas, Mexican short ribs, or tostadas, to name a few. Optionally garnish with freshly chopped cilantro, a squeeze of lime, sliced avocado, or a bit of Mexican crema. Enjoy!
More Soup Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Sopa de Fideo
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 14 ounce can diced tomatoes undrained. I use fire-roasted
- 1 cup onion chopped
- 1 clove garlic coarsely chopped
- 2 Tablespoons olive oil
- 7 ounces Fideo or angel hair pasta broken into small pieces
- 42 ounces chicken broth three 14-ounce cans
- 1 Tablespoon fresh chopped cilantro
- freshly ground black pepper
- course salt
Things You’ll Need
Before You Begin
- You can find small packages of fideo in the ethnic aisle of your local grocery store. You can also use thin spaghetti or angel hair noodles. Simply break them into small pieces about an inch or two long first.
- You can use your favorite brand of diced canned tomatoes, I actually prefer to use a fire-roasted flavor for this recipe.
- This recipe calls for canned or boxed chicken broth, but many families like to use water and bouillon. The brand I’ve seen used most often for this soup is Knorr, but your favorite brand will also work great. If you make your own chicken stock, use 6 cups for this recipe.
- Don’t skip the fresh cilantro in this recipe. The flavor of the cilantro really makes this soup and it wouldn’t be the same without it. You can get a fresh bunch of cilantro at your local grocer for around a dollar, and you can make fresh salsa using what you have left over! You can also chop your remaining cilantro and freeze it in ice cube trays by filling each compartment with fresh cilantro and some water.
Instructions
- Combine canned tomatoes, onion and garlic in a blender. Blend until smooth.14 ounce can diced tomatoes, 1 cup onion, 1 clove garlic
- Warm olive oil in a medium skillet and add fideo noodles. Cook over medium low heat, stirring regularly, until all pasta noodles are golden brown. Remove from heat.2 Tablespoons olive oil, 7 ounces Fideo
- Combine tomato mixture, chicken broth, and the noodles in a medium saucepan. Season with pepper and salt to taste.42 ounces chicken broth
- Bring to a boil then reduce to medium (gentle boil) until noodles are almost tender, about 7-8 minutes.
- Add chopped cilantro and cook 2 more minutes or until noodles are done.1 Tablespoon fresh chopped cilantro
Expert Tips & FAQs
- Fideo soaks up a lot of the broth the longer it sits. Simply add more broth to loosen. It’s always best to serve right away, but when reheating any leftovers, I would always recommend adding some more broth. You may want to add a little bit of salt as well when adding extra liquid. Taste and adjust to preference.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on Feb 9, 2009 and has since been updated with new photos and expert tips.
- Cheesy Asparagus - May 6, 2026
- 8 Ounces Isn’t Always 1 Cup - January 23, 2026
- Marinara Sauce - January 6, 2026
Velva- Tomatoes on the Vine says
Your Mexican noodle soup looks comforting. Also, it appears hearty enough to be the main course. Thanks for sharing.
Velva-Tomatoes on the Vine
Sarah says
This soup was awesome! I don’t like cilantro so I left it out, I used green onion. This was liked by my family of 4, which is a challenge.
This soup would be an excellent tomato base for endless possibilities of soups. Thanks :)
Amanda Formaro says
Thanks Sarah! I agree, it’s a great starter for adding in other goodies :)
Tara says
This soup turned out great! So easy to put together and my son loved it!
Amanda Formaro says
So glad you enjoyed it Tara!
Margie says
My mama and I made it the same way(ingredients)but now because my children like onions they can see and taste I add the diced onions to the noodles after they are almost brown. If I have some I also add any cooked left-overs I have like any kind of meat diced, chicken, fish,tofu all diced. Also left over cooked vegetables diced. If you don’t have tomatoes you can also use Hunts tomatoe sauce. I put it in the same frying pan where I am frying the noodles and onions when they are finished browning. I fry the tomatoe sauce with the noodles and onions until the tomatoe sauce is bubbling
Amanda says
Sounds wonderful Margie!
glenda says
very tasty, but I would use only half to 3/4 the bag of noodles. using the whole bad made it reall thick.
readycarlos says
I’ve seen simple versions of Sopa de Fideos and more complicated versions that involve roasting and pureeing the tomatoes, sauteing the onions and garlic in chorizo oil….SHEESH! This is supposed to be a simple dish. Your recipe looks very easy and involves a lot of the traditional elements. Like most Mexican dishes, there are regional variations. This is a dish that everyone’s Tia or Abeula made and there’s a lot of room for personalization. I can’t wait to try this!
Amanda says
I hope you like it! it’s really one of my favorites, adding in the cilantro at the end is a must. Love!
Bethany says
I love, love, love sopa de fideos!!! It makes for a great soup, especially when the kiddos are sick or for whenever the craving for some hits! I love to watch my 2 year old slurp the noodles up, its so cute! :) I also like to add veggies and chicken as well.
A suggestion to making the soup would be this: The night before you want to make the soup, slow cook some chicken breast in some water and seasonings like garlic, bay leaf, onion, peppercorn, salt, cumin, and oregano. Let it cook on LOW, shred or cut chicken into chunks, strain the broth and recycle it in the soup. Homemade broth is 10x better than the broth in the can, but if you have no time just use the stuff in the can……no prob! ;)
Amanda Formaro says
I agree, I always have homemade broth in my freezer :) Love this soup too and make it often!
L. Allen says
Sopa de Fideo is such a simple recipe, but one of my very favorites! Love love love it! Going to prepare it for dinner tonite! Mmmmm!
Hope says
I am drooling just thinking about dishing this up tonight. Thanks for the recipe!
Christina Noriega says
Love this soup just finished making it ….
Daune diaz says
Simple and easy . My husband needed a little homestyle comfort food. Thanks!
Anonymous says
My boyfriends mom makes this soup all the time and she gave me the recipe but I forgot some stuff and found this made it up and it taste just like hers I can't wait to make it from them! Also I top mine with some sour cream. Mmmm.
Deeba PAB says
Comfort in a bowl Amanda. Delicious!! Adopt me?
Cookin' Canuck says
I love how simple this is, Amanda! Dipping a big hunk of bread in here would be perfect.
Megan says
I love how simple this is! It would warm me right up! :)
Amanda says
Hope you enjoy it!
Anonymous says
Great soup I had many times in Queretaro, Mexico. This recipe sounds very similar to that which I had, minus the creme fresh. Will sure give it a try.
Amanda says
Anonymous – That's wonderful! So glad you enjoyed it :)
ChicagoVeg- That looks great! Good luck with your new blog!
thechicagovegetarian says
Hey, Amanda, if you'd like the vegetarian version of this recipe, I have it on my blog:
http://thechicagovegetarian.blogspot.com/2010_01_01_archive.html
I hope to have as many posts as you do someday!
Anonymous says
My family used to make this soup when I was growing up. I haven't had it since I was like 10 and out of no where I got this huge craving for it! Your site was the 1st I found that sounded about right on the ingredients…I made your recipe + some chicken and it was right on! Thx!