Aromatics: In a medium saucepan, heat the oil over medium-high heat. Sauté the onion and garlic for 1 minute. Add the zucchini and fideo noodles and sauté until the noodles turn very light brown, 1 to 2 minutes.
Make the Soup: Add the tomatoes, cumin, broth, and tomato sauce and stir until thoroughly combined. Add salt to taste, if necessary.
Simmer & Serve: Bring to a boil, cover with a lid, reduce the heat to low, and let simmer until the noodles have softened, about 10 minutes.
Oil-Free: replace the oil with ¼ cup of water and proceed with the recipe as written.
Extra Protein: stir in 1 cup of cooked canned black or pinto beans just before serving.
If you can’t find fideo pasta at your local grocery store (look for it in the Hispanic foods section), you can use angel hair pasta broken up into 1-inch pieces.