Aug 03, 2015


Finding Childhood Comforts In Food: Sopa de Fideos

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Sopa de Fideos

During this time of year, when the weather begins to cool off, when the jackets, long sleeve shirts and the pants are pulled out from their long summer storage, and the heater (or fireplace) is turned on- oh this is the time time of year when my kitchen begins to fill with sweet comforting warm smells.

One of my old time favorite recipes to make (and a sure hit with the little ones) is sopa de fideos, the way my mami use to make it for my sisters and me. Simple sopa de fideos. Perfect for a cold day, a runny nose, or just because.

Just the smell of the soup simmering over the stove top makes my mind wonder back to the carefree years of my childhood. My sisters and I playing, laughing, dreaming of our future. Beautiful memories. And now when I cook this special soup to my children I hope that it will also bring joy to their heart and fill their thoughts with goodness.

And maybe yours too.

Sopa de Fideos


  • 1, 7 oz bag of Mexican fideo pasta. It is smaller and thinner than the common Italian pasta.
  • About 48 oz of organic chicken broth. You can also use vegetable broth. Some even make it with plain water, but I prefer the flavor chicken broth gives the soup.
  • 1 cup of homemade tomato sauce or half of an 8 oz can of organic tomato sauce.
  • 1 garlic clove
  • ½ an onion cut into thin slices.
  • Pinch of salt.
  • I also like to add about a ½ teaspoon of an spicy chili salsa that I made. Or you can add tabasco. The chile is optional. I like a little kick to my food.

Cooking Directions:

First saute the onion, garlic and pasta in about a teaspoon of olive oil. Once it is nicely brown (not burnt) add the chicken broth, tomato sauce, and salt (and chili if you like some spice.) Bring to a boil. Cover, leaving it slightly open. Lower heat to medium high and let simmer for about 15 minutes or until pasta is fully cooked.

Sopa de Fideos

Serve warm and enjoy with a nice warm corn tortilla filled with aguacate (avocado) and queso fresco (fresh Mexican crumbling cheese.) Yum.

Cooks note: Another variation is adding vegetables. I like to add what ever is on hand. In this case I added sliced fresh carrots to the soup and let it simmer with the pasta. If you have picky eaters (like I was) my mom would puree some veggies and then add it to the soup. A great way to make it even healthier and the kids won’t even notice. Just make sure you don’t add to much green veggies or they will notice.



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Lisa Renata is a proud multicultural Latina of Mexican, German and Japanese descent. She holds a degree in cultural Anthropology and is a certified Interpreter. She is also the creator of, where she shares her craft ideas, and her passion for sewing and photography.

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