Delicious Noodle Soup Recipe for a Comforting Meal
Folks, if you’re a soup fanatic like me, then you’re in for a real treat today! Let me introduce you to an easy-to-make yet mouth-watering Sopa De Pasta or Sopa De Fideos recipe. Now, don’t let the name intimidate you – I know the Spanish lingo can be daunting at times, but trust me when I say this recipe is a must-try!
If you haven’t tried Sopa De Pasta or Sopa De Fideos before, then let me give you a brief introduction. ‘Sopa’ means soup in Spanish – and in this case, noodle soup! Yes, you read that right – we’re talking about a Mexican noodle soup here folks. Typically made with angel hair pasta or thin spaghetti and simmered in a tomato-based broth that’s rich in flavor.
This dish is a great addition to your menu during those chilly winter months and will warm up your heart and soul with every slurp. And if you’re looking for some variation in your traditional chicken noodle soup recipe, then this is it folks!
So, consider me your guide on this authentic Mexican culinary journey. Together we’ll go through the ingredient list and recipe how-to, as well as tips and tricks for making the perfect Sopa De Pasta or Sopa De Fideos at home.
Trust me; once you indulge in this authentic Mexican noodle soup made from scratch, there’s no going back! So let’s not waste any more time – grab your apron and let’s get started.
Why You’ll Love This Recipe
My friend, let me tell you why you’ll love this recipe for Sopa de Pasta or Sopa de Fideos. Are you ready? First and foremost, this is the perfect comfort food. On a chilly day, when you’re longing for something warm and soothing, this Mexican noodle soup is just what the doctor ordered.
But that’s not all! This dish is incredibly versatile. You can serve it as an appetizer, a side dish or even as a main course. Add some shredded chicken or beef and you have yourself a hearty meal. Plus, with its tomato-based broth and flavorful spices like chipotle pepper, garlic and fresh cilantro, this dish packs a punch of taste in every spoonful.
What’s more? Making this soup is quick and easy. With just a handful of simple ingredients like angel hair pasta, diced tomatoes, onion and vegetable broth, you can whip up a batch in no time. And let’s not forget the cost-effectiveness of this recipe. All the ingredients are budget-friendly, so you won’t have to break the bank to enjoy a delicious meal.
So my dear reader, if you want a dish that is both satisfying and easy to make, then give this Sopa de Pasta recipe a try. I guarantee that once you’ve tasted it and felt its warm embrace on a chilly day, it will become one of your go-to meals in no time!
Ingredient List
Let’s talk ingredients! You will not need anything fancy for this Sopa De Pasta or Sopa De Fideos recipe. In fact, most of these items are probably already in your pantry. Here is what you will need:
- 2 tablespoons of canola oil
- 1 small diced onion
- 2 minced garlic cloves
- 1 chopped chipotle pepper in adobo sauce
- 4 cups of vegetable broth
- 1 cup of diced tomatoes
- 100g of angel hair pasta or thin spaghetti, broken into 2-inches pieces
- Salt and pepper to taste
- Freshly chopped cilantro for garnish (optional)
As for the vegetable broth, I recommend using a high-quality brand as it can make all the difference. Additionally, feel free to adjust the amount of chipotle pepper depending on how spicy you like your food. Let’s get cooking!
The Recipe How-To
One of the great things about Sopa De Pasta or Sopa De Fideos is that it’s incredibly easy to make, but it packs such an amazing flavor punch that people will think you spent all day in the kitchen.
To get started, you’ll need to gather all of your ingredients together in one place.
Ingredients
- 2 tablespoons of canola oil
- 1 medium Onion (finely diced)
- 2 Garlic Cloves (minced)
- 1 Chipotle Pepper (chopped)
- 1 can of Diced Tomatoes
- 6 cups of Vegetable Broth
- 8 oz Angel Hair Pasta
- [Optional] Fresh Cilantro (garnish)
Instructions
- In a dutch oven or large pot, heat up the canola oil over medium-high heat.
- Once hot, add in the diced onion and minced garlic. Sautè until golden brown.
- Add the chopped chipotle pepper and a can of diced tomatoes (juice from tomatoes included) into pot with onions/garlic mixture.
- Stir the ingredients together and let it simmer for 5 minutes.
- Add in 6 cups of vegetable broth into the pot and bring to a boil.
- Once boiling, add in 8 ounces of Angel Hair Pasta into the soup . Make sure all noodles are submerged/covered by liquid.
- Continue cooking over medium heat for another 10 to 15 minutes until pasta it cooked “al dente”.
- [Optional] Top with fresh cilantro.
That’s it! You now have a delicious sopa de fideo soup made from scratch.
And hey, if you’re feeling adventurous, feel free to experiment with different ingredients like adding peas or carrots. Just be careful not to let your fideo come out mushy. Nobody likes mushy noodles.
In the next section, we will discuss some substitutions and variations to this classic recipe.
Substitutions and Variations
Now, if you are not a big fan of angel hair pasta or just can’t find it in the grocery store, don’t fret! You can use thin spaghetti instead. It works just as well and will still give you that noodle soup (sopa de fideos) feel.
If you’re looking to add a bit of heat to your soup, try substituting the chipotle pepper with some jalapeno pepper slices or even some hot sauce. Or you could leave it out altogether if spicy is not your thing.
For a heartier version of this soup, add in some chicken, beef, or shrimp. It will turn your sopa de fideo into a full meal! You could also throw in some frozen peas and carrots for added nutrition and color.
If you’re looking to switch things up and try something different, there are plenty of variations. Sopita is a popular variation of sopa de fideo, but made with smaller pasta shapes like letters or stars. Conchas is another variation that uses shell-shaped pasta. And if you’re feeling adventurous, you could even try adding potatoes to your soup for a different twist.
If you prefer a creamier texture, pour in some heavy cream or coconut milk towards the end of the cooking process. You could also add tomato sauce to thicken up your broth and make it more stew-like.
Finally, if you want to make your own vegetable broth from scratch, go for it! Just boil together some vegetables like carrots, onions and garlic with fresh cilantro and other herbs until tender. Then strain out the solids and use the liquid as your broth. Knorr bouillon cubes or packets are also great options for making an easy Mexican-style broth.
With these substitutions and variations, the possibilities are endless when it comes to making the perfect sopa de fideo recipe that works for you.
Serving and Pairing
Y’all, let me tell you, this Sopa de Fideo – Mexican Noodle Soup – is perfect for any occasion, be it a cold winter night or quick lunch in summer. It’s easy to prepare and keeps well in the fridge or freezer.
But how do we serve this warm and spicy soup, you may ask? Well, I’d suggest topping it with chopped fresh cilantro, diced avocado, a squeeze of fresh lime juice, and adding some tortilla chips on the side. Or if you’re feeling fancy, whip up a batch of homemade tortillas to serve with it.
This soup pairs exceptionally well with Mexican-style dishes like tacos, burritos, and enchiladas. But it also goes well with grilled chicken or fish if you’re looking for something lighter.
For beverages, I suggest drinking it along with an ice-cold beer. If you prefer something non-alcoholic, try serving it along with a refreshing homemade agua fresca made from watermelon or cucumber.
In summary, this Sopa de Fideo is perfect for any meal and occasion; it’s versatile and can pair well with many dishes and beverages. So get creative and enjoy every sip of this traditional Mexican noodle soup!
Make-Ahead, Storing and Reheating
Now, I reckon y’all are gonna wanna know how to make yer Sopa de Pasta ahead of time, reheatin’ it right and storin’ it properly, so as not to ruin the flavor and texture of this authentic Mexican soup.
If ya want to make this soup ahead of time, I suggest ya cook it up until it’s done entirely – that is when the pasta is cooked thru and tender. Ya can store it in an airtight container that has been cooled off and refrigerate it for up to 3 days. Whenever ya ready to have it, take it out from the fridge and reheat it in a pot over medium heat, stirrin’ occasionally. If yer soup is too thick when you reheat it, ya can add some additional broth or water.
Sometimes when reheatin’ the soup, the noodles might end up soak up all the liquid and become mushy. To avoid this, keep aside some broth separately before storing the leftover soup. This way you can add some cold broth into the warm soup while reheating it, which will help maintain the texture of the pasta.
One concern I hear from folks is how to reheat Sopa de Fideo without making it lose its flavors? Well, my advice to them is to add a pinch of fresh cilantro while reheating which will give the soup an added burst of freshness.
As far as freezing Sopa de Pasta goes – I would advise against it. Angel hair pasta has this tendency to become gummy under prolonged storage or repeated freezing and thawing changes its texture pretty badly; fideo tends to come mushy after thawing. Nonetheless, if you must freeze it, let yer cooked soup cool down completely before pouring into your freezer-friendly container. It can last for up to 3 months but do remember that frozen soup will require much longer reheat time compared to refrigerated stored one.
I reckon now ya got everything ya need to know about making Sopa de Pasta in advance, reheatin’ and storin’ it with all its authentic Mexican flavors intact!
Tips for Perfect Results
Now that you know how to make the delicious Sopa De Pasta, I have some tips to help you achieve a perfect result every time. First, I suggest that you cook the noodles separately from the soup broth. Since angel hair pasta is thin, it can become mushy if left in the soup for too long. By cooking it separately and adding it to the broth afterward, you’ll ensure that the noodles retain their texture.
The recipe calls for using vegetable broth, but if you prefer a heartier flavor, you can use chicken broth instead. Both broths work well with this recipe and it all depends on your personal taste.Make sure to break the noodles in half before cooking so that they fit better into your pot and are easier to serve at mealtime.
Another way to add more flavor to your soup is by adding Knorr seasoning to the broth mix. Knorr is a brand of seasoning that includes various herbs and spices that enhance the flavor of any dish.
When garnishing with fresh cilantro, keep in mind that fresh herbs should always be washed and dried before using them. Otherwise, wet cilantro in your soup could change its texture as well as its taste.
Lastly, although this soup recipe is tomato-based, feel free to experiment with different types of tomato-based sauces or diced tomatoes instead of roma tomatoes (if ever unavailable). You can also add cooked vegetables or protein-rich beans like garbanzos (chickpeas) for added nutrition.
By following these tips, you will have a scrumptious bowl of Sopa De Pasta that will make you want to sing “La Cucaracha” all day long!
FAQ
Now that you know all the nitty-gritty details of this delicious sopa de fideos recipe, it’s time to dive into the frequently asked questions about it. Whether you are an experienced cook or a beginner in the kitchen, these questions and answers below will help you get a better understanding of how to make this soup perfect every time. So, let’s jump into the FAQ section and clear any doubts you may have!
Why is it called Sopa de Fideo?
Tex-Mex fusion cuisine features a delicious stock-based noodle soup called sopa de fideo. The word “fideo” refers to noodles, specifically vermicelli, which are thin and typically browned separately before being stewed with other ingredients in the soup.
What is fideo pasta made of?
In Mexican cuisine, there is a type of noodle soup called Sopa de Fideo. The term “Fideo” is Spanish for “noodle,” but it also pertains to a particular type of noodle. These noodles, made from durum wheat, are short and resemble thin spaghetti that has been broken into small pieces, making them perfect for use in soups.
What is the difference between pasta and fideo?
The term pasta derives from the Spanish word “fee-DAY-ohs” which refers to thin, circular noodles known as fideos that are often utilized in dishes like chicken noodle soup. The fideo noodle, a slim Mexican noodle, is a close relative of spaghetti and angel hair. In the event that fideo is not available, an adequate substitute can be employed.
Why does my sopa de fideo come out mushy?
If you’ve ended up with a bowl of mushy fideo, chances are that your soup was cooked for too long. To avoid this, it’s best to take the pasta off the heat after gentle simmering for about 10 minutes, or until the pasta reaches the right level of tenderness.
Bottom Line
Well folks, I hope this recipe for Sopa De Pasta or Sopa De Fideos has whet your appetite and piqued your interest in Mexican cuisine. Trust me, once you’ve tried this flavorful and comforting noodle soup, you’ll be hooked and add it to your favorite recipe list.
Besides its rich flavor and simplicity in preparing, one of the best things about this dish is that it’s highly customizable, vegan-friendly, and gluten-free adaptable. With a few tweaks here and there in the recipe, you can make it to fit your taste buds or dietary preferences.
Don’t hesitate to try out different variations with different noodles or vegetables to find what suits you best. Go ahead, get creative!
I hope my detailed instructions and tips have been helpful to you in recreating this delicious dish at your home. Remember always to have fun in the kitchen and enjoy every bite of what you make!
So what are you waiting for? Put on your apron and start cooking up a bowl of hearty Sopa De Pasta or Sopa De Fideos soup today. You’ll thank me later!
Sopa De Pasta or Sopa De Fideos Recipe
Ingredients
- 14 1/2 ounces diced tomatoes, canned
- 1 small onion, quartered
- 2 garlic cloves
- 1 small chipotle pepper, in adabo sauce
- 1 tablespoon canola oil
- 4 ounces vermicelli or 4 ounces angel hair pasta, uncooked
- 6 cups vegetable broth, see note
- chopped fresh cilantro, garnish
Instructions
- Break the pasta into 1 inch pieces.
- In food processor, combine the tomatoes, onions, garlic, and chipotle. Process until smooth.
- In heavy soup pan, heat oil to med heat. Add pasta and cook, stirring, until pasta turns golden about 5 to 7 minutes.
- Then add the tomato mix and broth. Increase the heat to med high and bring to a boil. Cook uncovered until the pasta is a la dente. That should be about 5 minutes [angel hair cooks faster remember?].
- Place soup in bowls, garnish with cilantro or use parsley. Serve asap.
- Notes: Use a Roasted Vegetable Broth. You want it dark and rich. Add Mrs Dash seasoning [I use the Southwest but be warned it is going to spike your heat up] Also don't use Canned as the recipe calls for. Use fresh tomatoes diced with some chilies. Or use Rotel if you must use canned.
- The recipe above is the Journal's recipe and it is a simple recipe suited to smaller childrens tastes [no hot.] I prefer to kick it up. Seasoning is omitted because of this so you need to add it. If you don't it is going to be a bland broth spiced only by the Roasted Vegetable broth.
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.