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Sopa de Fideo Mexican Noodle Soup / https://www,hwcmagazine.com
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5 from 1 vote

Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo is a delicious budget friendly Mexican Noodle Soup made with a vegetable tomato spicy broth with aromatics, herbs and pan-fried angel hair noodles.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Mains, Sides
Cuisine: Tex Mex
Servings: 6
Calories: 207kcal
Author: HWC Magazine


  • 8 oz Angel hair pasta
  • 1 tablespoon Olive oil
  • 28 oz Tomatoes canned fire roasted
  • 1 Onion
    peeled and chopped
  • 1 Jalapeno
    seeds removed and sliced
  • 3 cloves Garlic
  • 6 cup Vegetable broth
  • salt and pepper
    to taste
  • ½ cup cilantro
    roughly chopped
  • fresh lime
    garnish (optional)
  • avocado
    garnish (optional)
  • Cotija cheese garnish (optional)


  • Break your angel hair pasta in 1.5 to 2inch sections.
  • Add olive oil to your pan and over a medium heat saute angel hair pasta until golden brown. Remove from pan and set aside.
  • In a food processor, add canned fire roasted tomatoes, onion, garlic, jalapeno and blend until well mixed.
  • In a large soup pot, add your tomato mixture from your food processor, vegetable broth, salt and pepper to taste and cook over medium heat simmer for about 20 minutes.
  • Add your toasted sautéed noodles to the soup broth and cilantro and simmer for about 7-8 minutes or until aldente. Do not boil.
  • Garnish with a drizzle of fresh lime juice, avocado and crumbled cotija cheese if desired. Enjoy!


Your sopa de fideo ( Mexican Soup Recipe) will thicken as it sets. If you want to reheat the leftovers you will need to add a little more broth and re-season to serve again.
We like to use fire roasted tomatoes. We used the ones in a can as this time of the year, fresh tomatoes are not in season.
If tomatoes are in season, feel free to fire roast your own roma tomatoes, peel and add to the soup base.
Fresh Cilantro (coriander) really makes this recipe delicious. However, we know that some individuals have an aversion to cilantro. You can exchange with a teaspoon of dried oregano.


Serving: 1g | Calories: 207kcal | Carbohydrates: 39g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 951mg | Potassium: 438mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1718IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 1mg