Easy Sopa de Fideo Recipe (20 Minutes, One Pot)

If you’re searching for a quick, tasty, and budget-friendly meal that can be made in a single pot, this flavor and noodle-packed sopa de fideo recipe is sure to win you over. On second thought, that’s probably why my mother made it so often when I was growing up.

She made her own broth and tomato sauce, but once I became a busy parent, I decided to take a couple of shortcuts. Lucky for me (and you), my version tastes exactly like the soup my mom served my sisters and me alongside a pile of her warm, homemade corn tortillas (I usually buy those, too—sorry, mom).

What Is Sopa de Fideo?

Sopa de fideo is a simple noodle soup that features toasted vermicelli (think broken-up angel hair pasta), softened onions, and garlic simmered in an umami-forward tomato broth. It originated in southern Spain around the 13th century when Muslim settlers introduced locals to the thin wheat noodles they called fidaws. Later, the Spanish brought the dish to Mexico, where natives added tomatoes, and it has since become a staple in many regions. There’s also an equally-popular dry version.

How To Make Sopa de Fideo

This soup is insanely easy to make. You begin by sautéing onions and garlic, then add and toast the noodles until they are golden brown (don’t skip this flavor-building step). A generous helping of tomato paste coats the dried noodles before the broth and seasonings are added.

Some authentic recipes would have you believe you have to make your own tomato sauce. To achieve the same flavors without the extra work (or mess), I reach for Mutti tomato paste—I know it’s Italian, but I think it’s the best you can find on supermarket shelves.

What To Serve With Sopa de Fideo

Sopa de fideo is a meal in itself—especially when garnished with fresh lime juice, cilantro, and salty cotija cheese. And don’t forget to roll up and dip a few warmed corn tortillas into the bowl to enjoy it like my Mexican family does.

To make this soup part of a larger meal, you can treat it like a first course, then dig into a hearty carne asada, before finishing off the mini feast with a traditional Mexican dessert, like a thick slice of moist tres leches cake.