A Deliciously Tasty Vermicelli Soup Recipe

Vermicelli originated in Southern Italy and is a traditional type of long, round pasta resembling spaghetti. Its literal translation means Little Worm (Vermi). 

Vermicelli is a type of pasta that is extruded, meaning the pasta dough is forced through a thick metal plate designed to create the selected pasta shape and size.

The difference between vermicelli and spaghetti depends on where you are in the world when asking the question.

In those regions that include English-speaking cultures, vermicelli refers to a type of pasta that is thinner than traditional spaghetti. Consider that the Code of Federal Regulation (CFR) in the U.S. specifically defines these various pasta types based on the thickness of the diameter of the pasta.

Vermicelli is defined as having a diameter that is 1.5 mm or less. On the other hand, spaghetti is defined as having a diameter between 1.6 and 2.8 mm.

However, in other regional areas around the world, like Italy, vermicelli refers to something completely opposite – a thicker pasta. Vermicelli creates various dishes that cross cultures from the Middle East, Asia, Iberia, East Africa, the Americas, and the Indian subcontinent.

In Mexico, sopa de fideo refers to an affordable, comforting, and easy-to-make soup. Many people enjoy this deliciously tasty vermicelli soup recipe even as a bit of comfort when feeling ill. It is often compared to the American food remedy version – Chicken Noodle Soup.

How to Make A Deliciously Tasty Vermicelli Soup Recipe

This delicious and comforting dish from Mexico is simple and ready to eat – from start to finish – in only 30 minutes.

  • Preparation Time – 5 minutes.
  • Cooking Time – 25 minutes.
  • Total Prep & Cook Time – 30 Minutes.
  • Serves – 4.

The List of Ingredients for a Tasty Vermicelli Soup Recipe

Gather the following ingredients and grab a medium and large pot.

  • 1 Tablespoon of Oil.
  • 8 oz.of Vermicelli Pasta – Break the Pasta Into 1 Inch Pieces.
    Pro-tip- You can substitute Angel Hair Pasta or Whole Wheat Thin Spaghetti.
  • 1Can (14.5 oz)of Diced Tomatoes – if you prefer, you can use 2 Cups of Fresh Diced Tomatoes.
  • ½ White Onion – Chopped.
  • 3 Garlic Cloves – Peeled.
  • 10 Cups of Vegetable Stock.
  • 1Mexican Squash – Diced.
    Pro-tip- Mexican squash is also known as tatuma squash. This type of squash is nearly seedless and resembles a zucchini but has tender skin.
  • 1 Lime – Cut Into Quarters.
  • Fresh Cilantro Sprigs – Optional.
  • Salt & Pepper, to taste.

Types of Protein to Serve With Vermicelli Soup

In many regards, the type of protein to add to this tasty vermicelli soup is really only limited by your imagination. Here are a few popular protein additions to this soup –

  • Rotisserie Chicken – just pick one up at the store when running errands or on your way home after work. After you shred the meat, add some chili oil and add this protein to the soup for 27 grams of affordable protein.
  • Vegetarians can add edamame and peanuts to the soup for extra protein and some serious vitamins and minerals. This could add nearly 40 grams of protein between the edamame and peanuts and provide a much-needed crunch to the meal.
  • For a bit of elegance, chopped lobster adds 27 grams of protein and is super low in calories.
  • Marinated Eggs, essentially soft-boiled eggs that have been marinated in a soy sauce-type marinade, are a traditional topping for ramen, a dish similar to this vermicelli soup.
  • Another delicious vegetarian and healthy option for this soup is to add marinated tofu and Napa cabbage. The cabbage and tofu option offers the least number of calories of the protein options.

Cooking Directions this Tasty Vermicelli Soup

Vermicelli soup is a warm and comforting dish. It is crafted from a tangy tomato base and loaded with noodles. Feel free to adjust this basic yet scrumptious vermicelli soup recipe.

To Start:

  • In a medium pot, heat the vegetable stock to a rolling boil.
  • Set this hot broth aside.


  • In the large pot, heat the oil over medium heat.
  • When the oil is hot, add the broken-up vermicelli noodles.
  • Toss the vermicelli noodles in the hot oil to coat the pasta.
  • Continue to cook the vermicelli noodles until they start to become golden brown. This should take about 3 minutes.
  • Take the pot off the hot burner when the noodles have become golden brown. Move on to step #3 to complete the soup.


  • Pour the diced tomatoes, chopped onion, garlic, and 2 cups of vegetable stock into a blender. Process the mixture until it becomes smooth.
  • Strain this processed mixture. Pour the strained and blended vegetables directly onto the oil-coated noodles in the large pan.
  • Stir the noodles and blended vegetables to prevent the noodles from sticking to the pan.
  • Let the mixture simmer for about 1 minute on low heat.
  • Add the remaining vegetable stock to the pot and turn the heat to high.
  • Add the diced zucchini and cook with the zucchini noodles at a low or slow boil. This deliciously tasty vermicelli soup is ready when the noodles are al dente, and the zucchini has become fork-tender.
  • Stir often until you are ready to ladle and serve.
  • Season with salt and pepper to taste.
  • Serve with a wedge of lime so each person can adjust the amount of lime added to the soup.

Cooking Notes – If you prefer a soupier soup, add extra vegetables to create the desired texture and taste.


What are Some Side Dishes to Serve with Vermicelli Soup?

Consider these side dishes that pair well with vermicelli soup –

  • Considering the soup’s tomato base, a grilled cheese would create a classic soup/sandwich pairing first introduced in the 1970s.
  • Try a wilted spinach salad with bacon for something elegant and a bit of freshness to complement the vermicelli soup.
  • To kick up the meal’s nutritional content, consider pairing a sweet kale salad with the vermicelli soup.

How Does Vermicelli Soup’s Nutritional Value Stack Up?

A serving of vermicelli soup has 289 calories and packs a punch with 8 grams of protein, a bit of fiber, and a long list of vitamins and minerals. The soup is low in fat, with only 4 grams per serving.

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