A cozy bowl of Sopa de Fideo con Papas (Mexican noodle and potato soup) with toasted noodles, tender potatoes, and a rich tomato broth. Simple and deeply comforting.

Sopa De papa Con Fideo on blue background

What Is Sopa De Fideo Con Papas?

Sopa de Fideo con Papas is a cozy Mexican classic made with toasted fideo noodles, tender potatoes, and a rich tomato broth. It’s simple, comforting, and the kind of soup that feels like home, especially on chilly or busy weeknights.

Ingredient for Sopa de Fideo Con Papas

For the Base: Onion, garlic, and tomatoes simmer into a savory sauce.

For the Noodles & Potatoes: Toast Fideo noodles (or broken spaghetti/angel hair), then cook with diced potatoes for heartiness. You can find them at Italian grocers or online

For Flavor & Garnish: Broth with cumin, oregano, and optional chili powder adds warmth, while cilantro, lime, and queso fresco brighten each bowl.

Easy Sopa de Fideo con Papas Variations

Spicy Twist: Add jalapeño, chili flakes, or hot sauce.
With Beef: Pan-fry chuck or ground beef, then simmer it in the tomato broth.
With Chicken: Stir in shredded chicken for protein.
Creamy Version: Mix in a spoonful of crema or a splash of milk.

Keesha’s Tips & Tricks

Toast the Noodles: Toasting the fideo brings out a warm, nutty flavor and keeps the noodles from getting gummy.
Cut Potatoes Evenly: I keep my potato cubes about the same size so they cook at the same pace. It helps everything stay tender without turning mushy.
Adjust Broth: If the soup thickens too much, add a splash of broth or water.

💛 For more recipes like this, check out Sopa De Albondigas Con Fideo, Asopao De Camarones, or Sopa De Albondigas De Pollo.

How to Store Sopa de Fideo con Papas

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave with a splash of water or broth to loosen it up.

Mexican Sopa de Fideo con Papas in an airtight container

What to Serve with Sopa de Fideo con Papas

Warm Tortillas: Perfect for dipping and soaking up the tomato broth.
Mexican Rice (Arroz Rojo): Turns the soup into a more filling, comforting meal.
Quesadillas: Kid-friendly, cozy, and great for making the meal extra satisfying.

FAQs about Sopa De Fideo Con Papas

They’re very similar, but fideo noodles are shorter and traditionally toasted before cooking, which brings out their flavor and helps with texture.

Yes, just let it cool completely before freezing. Store in a freezer-safe container for up to 1 month. Thaw in the fridge overnight and reheat with a splash of broth.

More Delicious Soups

Try the hearty Sancocho Dominicano or the creamy Crema de Auyama for more cozy soups. Want a twist? Check out Sancocho Peruano. And for something light and kid-friendly, Sopa de Estrellas is always a hit.

Sopa De Fideo Con Papas – An Easy Mexican Potato Noodle Soup

Keesha

This is one of my favorite budget-friendly, flavor-packed vegetarian Mexican recipes. It is easy to make, very quick, and easily changeable.

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 323 kcal

Ingredients

2 large potatoes
2-3 tbsp olive oil
1 small white onion, diced
4 garlic cloves, minced
1 tsp ground cumin
1 cup tomato sauce
8 cups vegetable broth
8 ounces fideo noodles (or broken spaghetti)
Fresh cilantro, for garnish

Instructions

To begin your sopa de fideo con papas recipe, start by peeling and cubing the potatoes. You can cut them into roughly 1/2 to 3/4-inch pieces. Place them into a bowl of ice water when you are finished. Set the potatoes aside.
Next, heat some olive oil in a large pot over medium heat. Add the diced onion and saute for 5 minutes.
Once the onions are translucent, add the garlic and cumin. Fry them for another minute while stirring them into the onions.
Add the tomato sauce and 2 cups of broth. Give the ingredients a good stir and make sure they are all blended well. Only cook this mixture for a minute or two. The goal is only to merge the flavors. Set this mixture aside.
Next up, heat some olive oil in a new clean pot. Then, add the fideo noodles and toast them for about 5 minutes. They should become golden brown then they are ready.
Add the soup base to the noodle pot, followed by the remaining 6 cups of vegetable broth. You can also add the drained potato cubes.
Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat and allow the soup to simmer for about 10 minutes. Test whether or not the potatoes are fork tender before removing them from the heat.
Once cooked, serve the soup immediately with some fresh cilantro.

Nutrition

Calories: 323kcalCarbohydrates: 5gProtein: 22gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 1428mgPotassium: 1641mgFiber: 6gSugar: 6gVitamin A: 952IUVitamin C: 23mgCalcium: 43mgIron: 5mg

Tried this recipe?Let me know how it was!

5 from 1 vote (1 rating without comment)

2 Comments

Erik says:

at

Thank you so much. I’m Mexican but I haven’t cooked this in a while so I needed some help with the portions. Without your recipe I would have to call my mom and translate her measurements (she always goes by ear) to something known lol

I made it with the help of my 11 year old son and we both loved it.

1. Keesha says:
  
  at
  
  Hi Erik,
  Thank you so much for taking the time to share this. It truly made my day! 💛 I love that you made the soup with your 11-year-old son cooking together creates the best memories.