Mexican Sopa (Sopa de Fideo) is a classic Mexican soup that is simple to make, but rich in flavor. Grab a big bowl and get cozy.
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It is cold in Florida now. I’m freezing. Ya know, the days are rough when it’s in the low 60’s. HA! I’m such a whiner now.
Thankfully, a big bowl of Mexican Sopa will warm me right up.
My friend and I went out to dinner on Sunday night and we stuffed oursleves silly. OMG, so good.
But, besides that, we were such wimps because we didn’t bring coats. You would have thought that it was in the teens, not in mid 50’s. While we shivered like babies, we turned on the seat warmers in my car, and cranked up the heat.
Things were so different when we lived in Boston. Even a day in the 50’s was no big deal. Price and I would throw on heavy sweatshirts and open up all the windows in our house to air it out. It felt refreshing because it was our last chance to do it before being cooped up for the winter. Oh, it’s funny how quickly things change.
Mexican Sopa (Sopa de Fideo)
The ‘chilly’ weather here in Florida has me craving soups. This Mexican Sopa is perfect for days like this.
It’s a simple soup to make, but don’t be afraid that it;s simplicity means it is boring as it is anything but that. I love it, but my daughter loves it even more. She eats bowl after bowl full. I think you’ll love it too.
I am referring to this as Mexican Sopa, because that is what I have always heard it refereed to. But it’s a pretty generic term for it. Technically, this is Sopa de Fideos since it is made with Fideos, which is just like tiny pieces of angel hair pasta. That is a traditional way of making this soup. Using shells is common too, which is then Sopa de Conchas. You can also try it with Alphabets, elbows, and stars are also common.
You can find these Mexican pastas in the ethnic food aisles. I typically use La Moderna brand, but Goya can commonly be found as well.
The brand doesn’t matter too much, but the most important thing is toasting the pasta. It gives gives it so much extra flavor, just like toasting the vermicelli in Rice-a-Roni.
Have dinner on the table in no time when you are making Mexican Sopa. You’ll love ladling up a big bowl full. Once you take a bite you’ll understand why it’s a classic recipes. Great, simple comfort food that you swear grandma made for you. Extra love of course.
What is needed for Mexican Sopa?
You’ll have Mexican Sopa on the table in about 30 minutes and with just a few ingredients as well. You start with toasting the pasta in some oil, then add in the onion. After the pasta is toasted, add the tomato sauce, chicken broth, beef bullion cube. Garnish with plenty of cilantro when serving.
What kind of pasta is used?
You can use a Fideo pasta, which is like. Or shells (conchas) or alphabets. You can typically find these pastas in the aisle that features ‘International’ foods. I typically use La Moderna brand, but Goya is good too.
More great Soup Recipes
- 1 tablespoon extra virgin olive oil or canola oil
- 1 7 ounces package of Mexican pasta - Fideo, shells, or alphabet shaped
- 1/4 cup yellow onion, chopped
- 6 cups low sodium chicken broth
- 8 oz can tomato sauce
- 1 beef bullion cube
- 1/4 cup cilantro, chopped
- salt and pepper
- In a large pot, heat the oil over medium heat until glistening.
- Saute the pasta until slightly browned, about 5 minutes
- Add the onions and saute for another 1 to 2 minutes until soft.
- Add the broth, tomato sauce, and beef bullion
- Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, about 15 minutes.
- When serving, sprinkle the cilantro on the soup,, mix thoroughly. Add salt and pepper to taste.
Nutrition Information:Yield: 6 Serving Size: 4 people
Amount Per Serving: Calories: 209Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 12mgSodium: 228mgCarbohydrates: 21gFiber: 1gSugar: 2gProtein: 12g