This delicious and comforting fideo soup, or sopa de fideo, is a classic Mexican noodle soup with a flavorful tomato broth. It's packed with diced vegetables, tender angel hair pasta, and some tangy lime juice, and from the moment you get your first slurp of this soup, you'll be hooked. Best of all though, this fideo soup recipe is made with 8 simple ingredients, and it's ready in just 30 minutes!
Table of Contents
Ingredients You'll Need
So, all you need to make this sopa de fideo recipe are 8 simple ingredients, and honestly, you probably have most - if not all - of them at your house already.
Anyway, here's exactly what you need to make the soup:
- 1 tbsp. Olive Oil
- 8 oz. Angel Hair Pasta
- 1 can (14 oz.) Diced Tomatoes
- ½ Onion, chopped
- 2 Garlic Cloves, peeled and chopped
- 10 cups of Vegetable Stock
- 1 Zucchini, diced
- 1 Lime, cut in quarters
Yup, that's all there is to it!
Ingredient Substitutions and Additions
Now, just so you know, this soup recipe is naturally vegan-friendly since it's made with vegetable stock, so if you're eating vegan - or vegetarian - you don't have to change a thing!
With that said, if you want, you can also swap the vegetable stock with chicken broth or beef broth, and it will still turn out delicious.
For the fideo pasta, I used angel hair pasta, which is basically thin spaghetti. I recommend it over other types of pasta because it toasts nice and quick. But, if you can find traditional Mexican fideo noodles, that would be even better! Sometimes you can find them in the Mexican section of the grocery store.
As far as the tomatoes go, you can also use fresh tomatoes in place of canned tomatoes if you have them available. And when it comes to additional ingredients, there are no wrong answers. Other vegetables like chopped tomatoes and potatoes would work great in this soup.
If you're craving more protein, feel free to add some shredded chicken to the soup.
How To Make Sopa de Fideo
As I mentioned, this fideo soup can be made in as fast as 30 minutes and doesn't require a lot of effort at all! In fact, just 3 simple steps are all you have to follow to make it. Basically, the recipe comes down to just toasting the pasta noodles, making the soup base, and then simmering/finishing it with a little salt, pepper, and maybe a little lime juice.
Anyway, now let's get into the steps!
Step 1: Toast the Pasta Noodles
First, grab a medium pot and bring the vegetable stock to a boil. Then, once it's boiling, turn off the heat and set it aside.
Next, grab a large soup pot, add your oil to it, and set it over medium heat.
Now once the oil is nice and hot, break up the noodles and add them to the pot.
Toss to coat the noodles in the hot oil and continue cooking until they're golden brown. This should take about 3 minutes.
Step 2: Make the Soup Base
So, while the noodles are toasting, take your food processor and pulse the tomatoes, onion, garlic, and 2 cups of vegetable stock together.
Once it's nice and smooth, strain the tomato sauce mixture through a strainer directly into the pot of the toasted golden noodles. And make sure to stir to prevent the noodles from sticking.
Step 3: Simmer and Finish
Now, let this mixture simmer for 1 minute, and then add the rest of your broth to it and set the heat to high. Now, add in your diced zucchini and cook the soup and noodles at a low boil until the noodles are al dente and the zucchini is fork-tender.
Give the soup a taste and add salt and pepper as needed. Then, transfer your fideo soup to some bowls and serve with a lime - for squeezing on top.
Also, for what it's worth toppings like sour cream, diced avocado slices, or even some red pepper flakes are always a welcome addition to this homemade soup.
However you serve it, enjoy!
How To Store And Reheat The Soup
So, this recipe for fideo soup will make about 6 servings and if you're lucky you'll end up with some leftovers of it.
If you do end up with those said leftovers you'll want to keep 'em in an airtight container in the refrigerator for up to 3 days. However, if you'd like to store the soup for even longer you can freeze it. Again, you'll want to use an airtight container to store the soup in, and then it'll stay good in the freezer for up to 3 months.
As far as reheating the soup goes, it's super easy.
To reheat your soup, place it in a microwave-safe bowl and heat it in 30-second increments until thoroughly heated - stirring between each one.
Alternatively, you can also heat your soup on the stovetop. To do this, cook it on medium heat, stirring occasionally until your soup is warmed throughout.
My Final Thoughts
Well, that's how to make fideo soup from scratch!
There's something about this homemade fideo noodle soup recipe that really sets it apart from other noodle soups, in my opinion. Whether it's the subtle nutty flavor from the toasted noodles, the texture of the delicate pasta, or the way the zucchini soaks up all that flavorful broth, there's a lot to love about it.
Not to mention, it's the perfect recipe to warm you up in the fall or winter - or even on chilly summer - evenings.
Anyway, if you give this fideo soup recipe a try, be sure to leave me a comment below and let me know what you thought!
If you liked this sope de fideo Mexican noodle soup, we have a ton of other comforting meals on the blog just like it!
Give one of these a try next:
- Caldo de pollo
- Texas Roadhouse chili
- Chick-Fil-A chicken noodle soup
- 4 ingredient potato soup
- Cabbage Soup
- Seafood Soup
- In a medium pot get your vegetable stock boiling hot and set aside.
- Set a large pot to medium heat and add oil. Once the oil is hot, add broken up noodles and toss to coat in oil. Continue cooking until noodles are golden brown, about 3 minutes.
- While the noodles are browning, place the tomatoes, onion, garlic, and 2 cups of the vegetable stock in a food processor and pulse until smooth.
- Strain this mixture directly into the golden noodles. Stir to prevent the noodles from sticking.
- Let mixture simmer for 1 minute. Add the rest of your broth and set heat to high. Add zucchini and cook noodles at a low boil until noodles are al dente and zucchini is tender. Stir often. Season with salt and pepper.
- Serve with lime.
Serving Size:1 serving
Amount Per Serving: Calories: 112Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 25gFiber: 1gSugar: 2gProtein: 1g