Sopa de Fideo with Ground Beef

My grandmother made sopa de fideo whenever someone in the house had a cold, and now I make it any time the weather turns even a little bit gray. This version is a heartier, dinner-sized bowl: toasted fideo noodles, seasoned ground beef, tender potatoes, carrots, and a handful of spinach, all simmered in a simple tomato broth.

It is humble, cheap, and ready in about 35 minutes, and it always disappears faster than I expect. Below you will find the full recipe, step-by-step photos, tips for toasting the noodles just right, variations, and storage notes.

Why You Will Love This Recipe

• Real comfort food: a warm, brothy bowl that tastes like home.
• One pot: the noodles, beef, and vegetables all cook together.
• Budget friendly: made with pantry staples and one pound of ground beef.
• Filling: potatoes and beef turn a simple noodle soup into a full meal.
• Kid approved: mild, savory, and fun to eat.

Recipe at a Glance

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes
• Servings: 6
• Course: Dinner, Soup
• Cuisine: Mexican

Ingredients

• 2 tablespoons vegetable oil, divided
• 7 ounces fideo noodles (1 package)
• 1 pound lean ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano (Mexican oregano if you have it)
• 1 (8-ounce) can tomato sauce
• 6 cups low-sodium chicken broth
• 2 medium Yukon Gold potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 cups baby spinach
• Fresh cilantro and lime wedges, for serving

Ingredient Notes

• Fideo: these short, thin noodles are sold in the Latin aisle. Broken angel hair or thin spaghetti (in 1-inch pieces) works in a pinch.
• Ground beef: 90% lean keeps the broth from getting greasy. Ground turkey works too.
• Broth: low-sodium lets you control the salt. Many families add a spoonful of chicken bouillon powder for extra flavor; if you do, go easy on the salt.
• Potatoes: Yukon Golds hold their shape and turn creamy, so they will not fall apart in the soup.

How to Make Sopa de Fideo

1. Toast the noodles. Heat 1 tablespoon of oil in a large pot over medium heat. Add the fideo and stir constantly for 3 to 4 minutes, until most of the noodles are a deep golden brown. Transfer to a plate.
2. Brown the beef. Add the remaining oil and the ground beef to the same pot. Cook, breaking it up, for 5 to 6 minutes until browned. Drain any extra fat.
3. Add the aromatics. Stir in the onion and cook for 3 minutes, until soft. Add the garlic, cumin, and oregano and cook for 30 seconds.
4. Build the broth. Pour in the tomato sauce and chicken broth. Add the potatoes, carrots, salt, and pepper. Bring to a boil, then lower to a simmer for 8 minutes.
5. Cook the fideo. Stir the toasted noodles back into the pot and simmer for 6 to 8 minutes, until the noodles and potatoes are tender.
6. Finish. Stir in the spinach until it wilts, about 1 minute. Taste and adjust the salt.
7. Serve. Ladle into bowls and top with fresh cilantro and a squeeze of lime.

Tips for the Best Sopa de Fideo

• Toast, do not burn. Keep the noodles moving in the pot. They go from golden to burnt quickly, and burnt fideo tastes bitter.
• Cut the vegetables small. Half-inch cubes cook in the same time as the noodles.
• Serve right away. Fideo keeps drinking up broth as it sits, so the soup thickens the longer it waits.
• Adjust the heat. Add a diced jalapeño with the onion, or a pinch of chili powder with the cumin, if you like a little kick.

Easy Variations

• Classic style: skip the beef and vegetables for the simple, brothy version many of us grew up with.
• Chicken: use 2 cups of shredded rotisserie chicken instead of beef and add it with the noodles.
• Veggie-packed: add a cup of corn, zucchini, or green beans with the potatoes.
• Vegetarian: use vegetable broth and a can of drained pinto beans instead of beef.

What to Serve With It

Serve this soup with warm corn tortillas, crusty bolillo rolls, sliced avocado, or a simple cabbage slaw with lime.

Storage and Reheating

• Refrigerator: keep leftovers in an airtight container for up to 4 days.
• Reheating: the noodles soak up broth overnight, so add a splash of broth or water when reheating on the stove.
• Freezer: freeze for up to 2 months. The noodles and potatoes will be softer after thawing but still tasty.

Frequently Asked Questions

Why do you toast the fideo first?

Toasting gives the noodles a nutty flavor and helps them hold their shape in the broth instead of turning mushy.

Can I use tomatoes instead of tomato sauce?

Yes. Blend 2 ripe Roma tomatoes with a little onion and garlic and use it in place of the canned sauce.

Can I make it in a slow cooker?

Brown the beef first, then add everything except the fideo and spinach to the slow cooker and cook on low for 6 hours. Toast the noodles, stir them in for the last 20 minutes, then add the spinach.

What can I use instead of fideo?

Broken thin spaghetti, angel hair, or small pasta like alphabet or stars all work.

Final Thoughts

This Sopa de Fideo with ground beef is the kind of soup that makes a regular weeknight feel special. It is simple, filling, and full of the flavors of a home kitchen. If you make it, let us know in the comments how your family liked it.