Quick Summary: Mexico’s comfort food classic: toasted noodles in a savory tomato-chipotle broth. This version adds leftover turkey for protein, making it a complete meal. The toasting step is essential, giving the noodles a nutty flavor and preventing them from becoming mushy. Kid-friendly but satisfying for adults. Ready in 30 minutes. Prep: 15 min | Cook: 15 min | Serves: 6
Jump to: RECIPE | What is Sopa de Fideo? | Ingredients | How to Toast Fideo | What to Serve With? | More Leftover Turkey Ideas | FAQ
Sopa de fideo is Mexico’s answer to mac and cheese; simple, comforting, and beloved by kids who grow up eating it for lunch. The dish features toasted noodles in a tomato-based broth, often served plain but endlessly adaptable.
This version adds leftover turkey, which solves two problems at once. The broth keeps the turkey moist (leftover turkey tends toward dryness), and the protein transforms a light lunch into a complete dinner. My husband said it reminded him of Spaghetti O’s from his childhood, which he meant as a compliment. This is far better.
The toasting step is non-negotiable. Frying the noodles until golden before adding liquid gives them a nutty depth and prevents the soggy texture that plagues lesser noodle soups.
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What is Sopa de Fideo?
Sopa de Fideo is a simple Mexican noodle soup featuring toasted noodles (fideo) in a savory tomato broth.
Traditionally, fresh tomatoes are charred and then puréed to create the base of this soup but many cooks will opt for the convenience of diced canned tomatoes blended with a range of spices.
Specific fideo noodles can be purchased in most Mexican grocery stores, but if you do not have one nearby, angel hair pasta or thin spaghetti noodles are easy to find. Just break them into 1-inch pieces and you have a perfect substitution for fideo noodles.
The pasta pieces are sautéed in a bit of oil until golden, followed by adding a rich tomato broth. The soup is often enjoyed on its own, but popular side garnishes like cheese, sour cream or avocado are frequently served with the soup.
By the way, although this dish is called a ”sopa”, some versions are thick enough to be served as a creamy, gloppy noodle casserole.
For a slow carb version: A slow carb take on fideo uses shirataki noodles which are not toasted. The slow carb fideo recipe is great if you want to substitute something low carb for the pasta. Just know it is not traditional.
Want more Mexican Recipes? Check out this collection of traditional Mexican recipes, from tamales, to moles, to cocktails to sauces.
Ingredients & Substitutions
The fideo noodles are an integral part of this dish. Traditionally fideo vermicelli noodles were used, which are essentially 1-inch-long thin spaghetti noodles. A good substitution for these noodles is to break angel hair pasta into 1-inch pieces. Broken up thin spaghetti noodles also work.
- The noodles: Fideo vermicelli, angel hair pasta broken into 1-inch pieces, or thin spaghetti broken up. All work equally well.
- The tomato base: I use fire-roasted canned tomatoes blended with onion, garlic, Mexican oregano, and chipotle. Fresh charred tomatoes are traditional but add time.
- The protein: Leftover turkey works beautifully. Rotisserie chicken is another easy option. Ground beef or ground turkey can be browned and added. Meatballs turn it into something closer to albondigas.
- The broth: Chicken stock is standard. Use homemade turkey stock if you have it from the holiday.
- Heat level: The chipotle adds smokiness and gentle heat. Adjust quantity to your preference, or omit for a completely mild soup.
Serving and Garnishes
The soup can be served plain, especially for children. Adults often want garnishes:
- Sliced avocado
- Sour cream or Mexican crema
- Crumbled cotija cheese
- Fresh cilantro
- Lime wedges
- Sliced jalapeños
- Toasted tortilla strips for crunch
**Flavor Tips: I like to add a smoky ancho chili blend to the soup, giving it some spice, but keeping it on the milder side of the heat index. The robust tomato flavor is supposed to shine and you don’t want a really hot chili pepper blend masking the tomato taste.
The Essential Toasting Step
You do not want to skip this step, as it is integral to the traditional Fideo de Sopa dish.
Toasting the noodles until golden brown helps prevent them from becoming mushy once the tomato base is added. It also adds more depth of flavor to the soup, giving it a nutty taste.
Simply preheat 2-3 tablespoons of oil in a skillet over medium high heat and add the 1-inch noodles. Stir until the pasta is golden brown. Keep an eye on the noodles as they can quickly burn. You want golden brown, not dark brown.
Some cooks will top the soup with toasted tortilla strips for added crunch:
What to Serve with Fideo
When served as lunch to kids, the fideo is often served as is. If you are serving it for dinner or to adults that want a more complete meal, a range of healthy garnishes ups the nutrition and the satiation level.
Adding turkey to the fideo increases the protein and adding garnishes like sour cream and avocado increases the good fats. These two additions would make for a filling (and low carb) complete meal.
Still need more? Here are a few other popular serving additions:
- Green Salads
- Chips and salsa rojo
- Corn on the cob
- Broccoli side dishes
- Homemade corn tortillas
More Ideas for Leftover Turkey
When it comes to repurposing turkey leftovers, the possibilities are endless. Sometimes leftover turkey can be quite dry so I try to use it in a recipe that has a broth or a sauce base. Here are some of my favorites:
- Slow Cooker Turkey Chili with squash and beans
- Turkey Gravy
- Open Face Turkey Sandwiches with Red Eye Gravy
- Turkey Chili with Mexican Mole Sauce
FAQ
Yes, but then it becomes tomato-pasta soup rather than sopa de fideo. The toasted thin noodles are the defining characteristic.
The soup is best fresh, and it’s quick enough that freezing isn’t necessary. If you do freeze it, expect the noodles to soften significantly upon reheating. It keeps frozen for up to 3 months.
Turkey is naturally lean. The broth-based cooking here keeps it moist. For other uses, add butter or gravy when reheating.
Yes. Use vegetable broth and omit the turkey. Add black beans or chickpeas for protein.
The toasted noodles, the tomato-chipotle base, and the Mexican seasonings. It’s a completely different flavor profile.
Sopa de Fideo with Turkey and Avocado
Equipment
- Dutch oven Or large pot
Ingredients
- 15 ounces diced canned tomatoes I used fire roasted but any kind is fine
- 1 onion coarsely chopped
- 2 cloves garlic
- 2 teaspoons Mexican oregano
- 2 chipotles from canned chipotle adobe Plus 2 tablespoons of adobe sauce
- 1 teaspoon brown sugar
- 2-3 tablespoons oil I use refined olive oil
- 6 ounces angel hair pasta or thin spaghetti, or Mexican fideo noodles
- 6 cups chicken stock
- 3 cups chopped turkey bite sized pieces
- garnishes sour cream, avocados, cheese, jalapenos
Instructions
- In a food processor, combine the tomatoes, onion, garlic, oregano, chipotles and sugar. Process until smooth.Break the angel hair pasta or thin spaghetti noodles into 1-inch pieces.15 ounces diced canned tomatoes, 1 onion, 2 cloves garlic, 2 teaspoons Mexican oregano, 2 chipotles from canned chipotle adobe, 1 teaspoon brown sugar
- In a dutch oven or heavy soup pot, heat the oil over medium to medium-high heat. Add the 1-inch noodles (the fideo) and cook, stirring frequently, until the pasta starts to turn golden, about 5 minutes. Make sure and keep an eye on the pasta so that it does not burn.2-3 tablespoons oil, 6 ounces angel hair pasta
- Add the tomato mixture and the chicken stock to the pot of toasted noodles. Increase the heat to medium-high and bring to a boil. Cook, uncovered, until the pasta is al dente, about 5 minutes.6 cups chicken stock
- Add the turkey to the pot and cook until heated through. Taste, and add salt and pepper if needed.3 cups chopped turkey
- Serve in bowls with a range of garnishes on the side for people to add.garnishes
Dorothy Stainbrook says: 
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