Sopa De Fideo Con Carne


When the chill of winter creeps in or the longing for childhood comforts takes hold, nothing beats a steaming bowl of Sopa De Fideo Con Carne. This beef and pasta soup, a beloved staple in Mexican homes, is more than a dish—it’s a symbol of warmth, family, and tradition.

A Taste of Tradition: Fideo Pasta and Tomato Broth

Fideo pasta, akin to vermicelli, is the soul of this dish. Toasted to golden perfection and then cooked in a rich tomato broth, it’s no wonder why it’s been a favorite across generations.

Did you know you can prepare this dish with or without meat? Sometimes, the sopa de fideo is enjoyed with picadillo on the side, creating a delightful variation to the classic preparation.

Personal Connection: A Father’s Love, A Family’s Bond

Sopa de Fideo Con Carne isn’t just about flavors; it’s about the memories etched into every spoonful. A father preparing the fideo at home, sharing a special meal with his children; an elder finding solace in a bowl of fideo during illness. The hashtags of #sopadefideo resonate across social media, celebrating a connection that transcends mere food.

Versatile Garnishing: Lime Juice, Hot Sauce, and More

How do you like to garnish your bowl? Some prefer just a squeeze of fresh lime juice, a couple of dashes of hot sauce, and warm corn tortillas on the side. Others may opt for boneless chicken, adding another layer of taste to this beloved soup.

Sopa for Every Season: A Crowd Pleaser on a Cold Day

Whether you prefer your sopa with chicken or beef, with or without meat, it’s always a hit, especially on a cold day. The warmth of the tomato broth, the comfort of familiar flavors, the echo of family gatherings—it’s more than a meal; it’s an experience.

Recipe Ideas and More

You could also try this recipe with sliced boneless chicken or whole pieces, just allowing time for the chicken to cook in the tomato or chicken broth before adding the fideo back in.

No matter how you choose to prepare or enjoy it, Sopa De Fideo Con Carne remains a comforting and cherished dish, filled with the love and legacy of Mexican culture. Join us in exploring more recipes and sharing your own memories of this wonderful bowl of comfort.

Sopa De Fideo Con Carne

Every spoonful of Fideo is a trip down memory lane, particularly for those with Mexican heritage. It’s a dish that has warmed hearts and bellies of children for generations.
No ratings yet
Print Pin
Course: Pasta
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10


  • Oil: 3 tablespoons Avocado or Olive
  • Pasta: 7 oz fideo or vermicelli or broken spaghetti
  • Meat: 1 pound ground chuck
  • Seasonings: 1 tsp salt 1 tsp fresh cracked pepper, 1 tsp granulated garlic
  • Vegetables: 3/4 cup diced onion 3 minced garlic cloves, 1 whole serrano, 2 small diced russet potatoes, 1 small diced red bell pepper, 5 quartered roma tomatoes
  • Broth: 5 cups chicken broth or water
  • Herbs & Spices: 1/3 tsp Mexican oregano 3 tsp chicken or tomato bouillon, 8 sprigs of fresh cilantro
  • Garnish: 9 oz avocado slices 10 oz sliced or crumbled queso fresco, Mexican Crema (optional)


  • Toast the Pasta: In a skillet, heat 3 tablespoons of oil and 7 oz. of fideo pasta over medium heat. Stir frequently until mostly toasted. Set aside.
  • Prepare the Meat: Preheat a large pot at medium heat for 3 minutes. Add ground chuck, seasoning with salt, pepper, and granulated garlic. Cook for 10 minutes until browned, removing excess fat.
  • Add Veggies: Stir in onions, bell pepper, and whole serrano. Sauté for 3 minutes. Add potatoes and garlic, season with salt and pepper, and sauté for 5 more minutes. The serrano adds flavor without much heat.
  • Blend the Base: In a blender, combine tomatoes, 3 cups of broth, oregano, and bouillon. Blend until smooth and pour into the pot, adding the remaining broth.
  • Simmer: Bring to a boil, then reduce to simmer until potatoes are fork-tender and tomato foam evaporates. Taste for salt.
  • Add the Pasta: Gently stir the toasted fideo pasta and cilantro sprigs into the simmering pot, cooking for 7-8 minutes or until pasta is cooked through.
  • Serve: Garnish as desired and serve hot with warm corn tortillas.


Variations: For a heartier dish, add fresh cooked whole pinto beans. For a soupier version, add 2 extra cups of warm broth before serving.