Dice the onions and tomatoes. Press or mince the garlic.
Pour the olive oil into a large saucepan over medium-high heat. Add the onions to the pan and sauté them until they are slightly translucent (1-2 minutes).
Add the garlic and uncooked fideo noodles to the pan. Stir frequently as the pasta starts to brown (3 minutes).
Stir in the vegetable broth, diced tomatoes, tomato sauce, and seasoning. Lower the heat to medium and cover the pan. Stir the soup occasionally as it cooks for 15-20 minutes.
The fideo is ready when the noodles have softened. Garnish the soup with optional fresh cilantro, raw onions, and lime juice.
- Add less salt if your tomato sauce and broth are not low-sodium.
- Use thin spaghetti or vermicelli if you can't find fideo at the store. Break it up into 1-inch pieces before you sauté it
Calories: 256kcal | Carbohydrates: 43.5g | Protein: 11.1g | Fat: 4.8g | Saturated Fat: 0.7g | Sodium: 826mg | Potassium: 243mg | Fiber: 2.4g | Sugar: 4.3g | Calcium: 25mg | Iron: 1mg
The nutrition information is estimated and can vary depending on brands and measurements used.