Gluten Free Sopa de Fideo Recipe

Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

Earlier this year, I introduced you to Fideos. He’s the delectable brother of Paella – a dish that is similar to paella but with short vermicelli-type noodles instead of rice. Now, meet the cousin of fideos … Sopa de Fideo.

This Gluten Free Sopa de Fideo recipe is a gluten-free version of a classic Spanish dish. It’s a popular soup in Mexico, Tex-Mex cuisine, and Cavite (Philippines). It starts with the same noodles as fideos – thin pasta broken into short pieces (I used Explore Cuisine red lentil spaghetti for added protein) – which are then sautéed until browned with onion and garlic. Follow it up with pureed tomatoes and chilis and chicken broth and you’ve got yourself one of the simplest, yet versatile, soups around in just under 30 minutes from prep to serving time.

Top the soup with a combination of fresh garnishes of choice. I like queso fresco, peppers, cilantro, and avocado with a couple lime wedges squeezed over top.

Gluten Free Sopa De Fiedo Recipe.jpg

 

4.09 from 12 votes

Gluten Free Sopa de Fideo Recipe

By Gluten Free & More
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 Servings
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

  • 2 tablespoons olive oil
  • 8 ounces Explore Cuisine red lentil spaghetti, broken into 1-2 inch pieces
  • 1 medium white or yellow onion, diced
  • 2 garlic cloves, minced
  • 2 10-ounce cans tomatoes and chilies, (such as RoTel)
  • 6 cups chicken broth
  • Kosher or fine sea salt, to taste
  • Freshly ground black pepper, to taste

Optional garnishes:

  • Lime wedges
  • Fresh cilantro leaves
  • Queso fresco, crumbled
  • avocado, diced
  • jalapeño pepper, sliced

Instructions 

  • Heat the oil in a large, heavy saucepan or Dutch oven over medium-low heat. Add the broken spaghetti, onion, and garlic. Cook, stirring occasionally, until the spaghetti starts to brown, 3-4 minutes.
  • Puree the 2 cans of undrained tomatoes and chilies in a blender until smooth. Add to the saucepan along with the chicken broth. Cover pan and simmer for 10-15 minutes or until the spaghetti is tender. Season to taste with salt and pepper.
  • Serve with desired garnishes.

Nutrition

Calories: 106kcalCarbohydrates: 10gProtein: 4gFat: 5gSodium: 861mgPotassium: 354mgFiber: 3gSugar: 1gVitamin A: 25IUVitamin C: 21.5mgCalcium: 27mgIron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

You May Also Like

Welcome

You’ve just landed in your gluten-free happy place! Gluten Free & More is America’s #1 allergen-free magazine, and we’re proud to be a vibrant collection of gluten-free voices, stories, and recipes that inspire and uplift.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.

4.09 from 12 votes (12 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment