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20-Minute Sopa de Fideo (Mexican Noodle Soup)

This Sopa de Fideo is a comforting Mexican Noodle soup made with fideo pasta, tomato broth, and simple aromatics. Oil-free option.
Course Main, Main Course
Cuisine Mexican
Diet Vegan, Vegetarian
Method Stovetop
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 75kcal
Author Caitlin Shoemaker



  • 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.
  • Reprinted from Plant-Based on a Budget Quick & Easy with permission from Toni Okamoto and BenBella Books. © 2023


Calories: 75kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 9mg | Potassium: 245mg | Fiber: 2g | Sugar: 4g | Vitamin A: 367IU | Vitamin C: 15mg | Calcium: 25mg | Iron: 1mg