Sopa de Fideo
User Reviews
5
Sopa de Fideo
Description
This recipe for Sopa de Fideo starts with toasting the fideo pasta in vegetable oil to add flavor and a slight nuttiness. The toasted noodles are then simmered with tomato sauce and chicken broth until they soften and absorb the broth’s flavors, creating a light tomato noodle soup. The liquid reduces slightly as the noodles cook.
The addition of shredded Mexican cheese along with garlic salt and black pepper at the end enriches the soup with creamy, savory notes and subtle seasoning. The texture is comforting with tender noodles in a smooth, mildly tangy broth.
Sopa de Fideo makes a simple yet satisfying meal, often served warm. It can stand alone or accompany other dishes in a meal. The recipe allows substitutions for the noodles, recommending broken angel hair, thin spaghetti, or vermicelli when fideo is unavailable.
Leftovers store well refrigerated for 3-4 days or can be frozen for 3-4 months. Reheating gently ensures the noodles stay tender without getting mushy. This makes the soup a practical choice for meal prep or quick comfort food.
Ingredients
- 3 tablespoons vegetable oil
- 1 (7-ounce) bag fideo pasta
- 2 (8-ounce) cans tomato sauce
- 24 ounces chicken broth low sodium
- ½-1 cup Mexican cheese shredded
- garlic salt with parsley flakes
- black pepper
Instructions
- Add 3 tablespoons oil to a medium pot and cook on LOW-MEDIUM heat. Add 1 (7-ounce) fideo and cook until noodles are coated in oil and have started to brown.
- Add tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft.
- Add ½-1 cup cheese, garlic salt, and pepper and stir until combined. Serve warm.
Notes
- If fideo noodles are unavailable, break angel hair, thin spaghetti, or vermicelli noodles into 1-inch pieces and toast as a substitute.
- Store leftovers in airtight containers refrigerated for 3 to 4 days or freeze for 3 to 4 months for longer preservation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 49kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 575mg | 24% |
| Potassium | 36mg | 1% |
| Fiber | 0.01g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 79mg | 8% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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