Sopa Seca de Fideo

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This version of the Mexican classic soup is from Chef Wade Garza at the University of California, Santa Cruz.


Step 1

Heat the olive oil in a wide pot over medium-high heat. Add the fideo and stir until it begins to brown, about 5 minutes.

Step 2

Add the onion and garlic, reduce the heat, and cook until the onions are translucent. Stir in the tomato paste, cumin, and oregano. Add 3 qt. stock and salt to taste. Bring to a simmer, reduce heat to low, and cover. Simmer for about 7 minutes.

Step 3

Stir in the remaining stock and simmer for another 5 to 7 minutes. Taste and adjust seasonings. The fideo should be almost al dente and fairly dry. Keep warm or cool and refrigerate until service.

Step 4

For each serving, reheat about 1 1/2 cups soup and garnish with cilantro and cotija.


  • 1 c. olive oil
  • 6 lb. Barilla Fideo Cut Spaghetti
  • 1 1/2 c. finely diced white onion
  • 12 cloves garlic, minced
  • 3/4 c. tomato paste
  • 2 Tbsp. ground cumin
  • 1 Tbsp. dried oregano, crushed
  • 6 qt. vegetable stock
  • 3 c. chopped fresh cilantro
  • 6 c. crumbled cotija cheese
  • Salt and pepper
Recipe Type: , Tags: , , , , ,
Chef Recommended Cuts
  • Cut Spaghetti
  • Spaghetti
  • Veggie Thin Spaghetti
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 24
Servings Per Container servings

Amount Per Serving
Calories 629
Calories from Fat 189
% Daily Value*
Total Fat 21g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 30mg
Sodium 793mg
Total Carbohydrate 87g
Dietary Fiber 13g
Sugars 7g
Protein 23g

Vitamin A 11%
Vitamin C 6%
Calcium 24%
Iron 21%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.