A Spicy Perspective

Mexican Sopa de Fideo (Soup with Noodles)

Mexican Noodle Soup Recipe – Sopa de Fideo is a hearty vegetarian tomato soup made with thin pasta, plus garlic and jalapeno for a vibrant kick of flavor. It’s ready in 30 minutes for an easy and delicious cold-weather dish!

two bowls of Mexican sopa with noodles garnished with cilantro

If there’s a chill in the air, we likely have a pot of soup on the stove. Chowders, stews, stocks and chilis – we love them all!

But nothing quite beats a classic broth soup loaded with tasty goodies when you need something ultra comforting… It’s like a warm hug in a bowl!

Sopa de Fideo is a simple dish that is the staple soup in Mexico. Similar to Chicken Noodle Soup, this rustic recipe is a typical go-to during the cooler months.

hand with spoon lifting bite of sopa de fideo from a white and brown bowl, second bowl in background

Easy Mexican Sopa de Fideo (Noodle Soup) Recipe

Mexican sopa is a vegetarian soup, so it is even lighter than Chicken Noodle. Essentially, it’s a thin tomato broth with short fine pasta in it. But although the soup is made with just a handful of pantry staples, each spoonful tastes delightfully vibrant and nourishing.

The depth of flavor in the recipe comes from frying (or toasting) the pasta before you boil it, so the soup has a rich nutty taste that balances the tangy tomato notes. We’ve also added a touch of interest to our version by adding cilantro and jalapeno to the pureed tomato broth.

It’s ready to serve in under 30 minutes, so this recipe is perfect for your winter weeknight meal plan!

top view spoon with bite of Mexican sopa towards camera

Ingredients You Need

  • Olive oilor preferred neutral-flavored cooking oil for high heat
  • Fideo noodlesor angel hair pasta broken into short pieces
  • Rotel diced tomatoes and chilesyour choice of mild or spicy
  • Onionchopped
  • Garlicpeeled
  • Jalapenoseeded
  • Cilantrochopped
  • Vegetable brothor bouillon and water
broken pasta browning in a large pot

How to Make Mexican Soup with Noodles

First, set a large saucepot over medium heat. Add the olive oil and noodles. Stir and cook the noodles for 2 to 3 minutes, until most of the pasta is golden brown.

Pro Tip: If using angel hair pasta, break the dried noodles into 1 – 1 ½ inch segments before frying.

Meanwhile, place the Rotel and juices in the blender (or in a food processor.)

top view blender jar with Rotel tomatoes

Add the chopped onion, garlic, and jalapeño to the jar.

top view blender jar with tomatoes, chopped onion, jalapeno, and garlic

Then add the cilantro.

blender jar top view with cilantro added to other ingredients

Cover and purée until smooth.

Get the Complete (Printable) Mexican Sopa de Fideo Recipe + VIDEO Below. Enjoy!

top view blender jar with tomato, garlic, jalapeno, and cilantro puree

Once the noodles are browned, stir the vegetable purée into the pot.

Simmer for 2 to 3 minutes to release the flavor from the produce.

pouring tomato puree from blender jar into large pot with browned pasta noodles

Then add in the vegetable broth. Stir well and bring to a boil.

Once boiling, lower the heat and simmer for another 5 to 10 minutes until the pasta is al dente. Taste, then season with salt and pepper as needed.

wooden spoon stirring Mexican tomato soup with noodles in a large pot

Spoon the Mexican Sopa de Fideo into bowls and garnish with more fresh chopped cilantro, if desired.

top view two bowls with sopa de fideo garnished with chopped cilantro

Recipe Variations

  • To make this a gluten free Sopa de Fideo use your favorite GF-friendly angle hair pasta. Just remember, GF pasta disintegrates faster than regualr wheat pasta, so enjoy it immediately.
  • Add cooked shredded chicken for a Mexican sopa de pollo with noodles.
  • Want a spicier soup? Use hot Rotel and add an extra seeded jalapeno to the recipe.
  • Prefer a milder soup? Use mild Rotel and use 1/2 of a seeded jalapeno – or omit it entirely.
two bowls of sopa de fideo with pot of soup in background, foreground has hand holding spoon and scooping up a bite of soup

Storage Suggestions

This recipe is terrific to make a day or so ahead! The flavors become richer as they sit together in the soup.

Let leftovers cool completely and transfer to an airtight container. Store in the refrigerator for up to 4-5 days. Note that the noodles will begin to lose their al dente-ness after 3 days or so.

You can also freeze Sopa de Fideo. Transfer the cooled leftovers to a freezer-safe container, and wrap it in a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before you reheat and enjoy!

top view spoon scooping bite of Mexican soup with noodles

Looking for More Scrumptious Soups? Be Sure to Also Try These Recipes:

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Mexican Sopa de Fideo (Mexican Soup with Noodles)

Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Sopa de Fideo is a hearty vegetarian tomato soup made in less than 30 minutes! This easy recipe for Mexican soup with noodles includes thin pasta, plus garlic and jalapeno for a vibrant kick of flavor.
Servings: 8 servings

Ingredients

Instructions

  • Set a large sauce pot over medium heat. Add the olive oil and fideo noodles. Stir and cook the noodles for 2 to 3 minutes, until most of the pasta is golden brown. *If using angel hair pasta, break the dried noodles into 1 – 1 ½ inch segments before frying.
  • Meanwhile, place the Rotel and juices in the blender. Add in the chopped onion, garlic, jalapeño, and cilantro. Cover and purée until smooth.
  • Once the noodles are browned, stir the vegetable purée into the pot. Simmer for 2 to 3 minutes to release the flavor from the produce, then add in the vegetable broth. Stir well and bring to a boil. Once boiling, lower the heat and simmer for another 5 to 10 minutes until the pasta is al dente. Taste, then season with salt and pepper as needed. Serve warm.

Video

Notes

Not a fan of spice? Omit the jalapeno in this recipe.
Let leftovers cool completely and transfer to an airtight container. Store in the refrigerator for up to 4-5 days. Note that the noodles will begin to lose their al dente-ness after 3 days or so.
You can also freeze sopa de fideo. Transfer the cooled leftovers to a freezer safe container, and wrap in a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before you reheat and enjoy!

Nutrition

Serving: 1g, Calories: 168kcal, Carbohydrates: 29g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 950mg, Potassium: 228mg, Fiber: 2g, Sugar: 5g, Vitamin A: 636IU, Vitamin C: 10mg, Calcium: 33mg, Iron: 1mg
Course: Main, Main Course, Soup
Cuisine: Central American, Mexican
Author: Sommer Collier

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5 comments on “Mexican Sopa de Fideo (Soup with Noodles)”

  1. This soup is the ultimate comfort food! Love how easy it is!

  2. Wow! The flavors in this soup!! It sounds incredibly delicious!!

  3. Any suggestions for a substitute for the cilantro?

  4. This noodle soup is now my new favorite noodle soup – will forever be making this!