Soups and stews · Mexican · 30 min
Mexican Tomato Soup (Sopa de Fideo) with Pasta, Avocado & Feta
- 30 min
- 2–6 servings
- 652 kcal / serving
A comforting Mexican soup with tomato and veggies folded into pasta, finished with avocado and feta for a creamy, bright bite. It comes together quickly on a weeknight, producing a hearty bowl with gentle textures and savory notes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- 1 mediumcarrot
- 24 fl ozchicken or vegetable broth
- ½ (4 oz) pkgcrumbled feta cheese
- ½ cupfrozen peas
- 2 clovesgarlic
- ¼ lbgreen beans
- ½lime
- 3 ozspaghetti pasta
- 2tomatoes
- 1 (8 oz) cantomato sauce
- ½ mediumyellow onion
- carrots
- avocados
- yellow onions
From the pantry: black pepper, butter, unsalted, cumin, ground, oregano, dried, salt
Cookware
can opener · chef's knife · colander · cutting board · hand or regular blender · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · tongs · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½avocado
- 1 mediumcarrot
- 2 clovesgarlic
- ¼ lbgreen beans
- ½lime
- 2tomatoes
- ½ mediumyellow onion
- carrots
- avocados
- yellow onions
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Frozen
- ½ cupfrozen peas
Pantry & dry goods
- 24 fl ozchicken or vegetable broth
- 3 ozspaghetti pasta
- 1 (8 oz) cantomato sauce
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| carrot | 1 medium | 2 medium | 3 medium |
| chicken or vegetable broth | 24 fl oz | 48 fl oz | 72 fl oz |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| frozen peas | ½ cup | 1 cup | 1 ½ cups |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| green beans | ¼ lb | ½ lb | ¾ lb |
| lime | ½ | 1 | 1 |
| spaghetti pasta | 3 oz | 6 oz | 9 oz |
| tomatoes | 2 | 4 | 6 |
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Trim and prep all produce as needed. Chop onion and tomatoes, peel garlic, and have avocado ready for finishing.
- Melt butter in a medium saucepan; add onion, tomatoes, garlic, and a pinch of salt, cooking until the vegetables start to soften.
- Transfer the tomato-onion mixture to a blender and blend until smooth, then set aside.
- Break the pasta into 1-inch pieces and toast in the same pan with a little butter until lightly golden.
- Return the blended tomato mixture to the pot with broth, tomato sauce, diced carrot, cut green beans, and spices. Bring to a boil, then simmer until the pasta and vegetables are tender.
- Stir in the frozen peas in the last couple of minutes of cooking, just until heated through.
- Halve and pit the avocado, scoop flesh into cubes, and cut lime into wedges.
- Ladle the soup into bowls and top with avocado cubes and feta, with lime wedges on the side.
Two tips
- Prep the avocado and lime while the soup simmers so you can serve immediately.
- For leftovers, refrigerate soup with feta separately and add avocado just before serving or use it on a burrito bowl the next day.
Nutrition per serving
- Calories
- 652 kcal
- Protein
- 24 g
- Carbs
- 69 g
- Fat
- 35 g
- Fiber
- 12 g
- Sodium
- 462 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.