Peruvian Beef Noodle Soup (Sopa Criolla) Recipe

Name: Peruvian Beef Noodle Soup (Sopa Criolla)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 pounds beef stew meat, cut into 1/2-inch cubes; 2 cups diced Spanish onion; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 2 bay leaves; 1 pinch kosher salt to taste; 1 pinch ground black pepper to taste; 8 cups beef broth; 1 (8 ounce) package fideo pasta; 2 1/2 cups 1/4-inch pieces carrot; 1/2 pound zucchini, halved lengthwise and cut in 1/4-inch slices

Servings: persons

2 tablespoons olive oil
2 pounds beef stew meat, cut into 1/2-inch cubes
2 cups diced Spanish onion
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
2 bay leaves
1 pinch kosher salt to taste
1 pinch ground black pepper to taste
8 cups beef broth
1 (8 ounce) package fideo pasta
2 1/2 cups 1/4-inch pieces carrot
1/2 pound zucchini, halved lengthwise and cut in 1/4-inch slices

1
Heat oil in a 5-quart pot over medium heat. Cook about half the beef in hot oil until completely browned, about 5 minutes. Remove beef with a slotted spoon to a bowl. Repeat with remaining beef.
2
Cook and stir onion and garlic in the oil remaining in the pot until the onion is soft, about 4 minutes. Return beef to the pot; add tomato paste and stir to coat beef in paste. Stir oregano and bay leaves into the beef mixture; season with kosher salt and pepper. Cook and stir the mixture just until the oregano is fragrant, about 1 minute.
3
Pour beef broth into the pot, cover the pot, and bring the broth to a boil. Reduce heat to medium-low and simmer liquid until the beef is very tender, about 90 minutes.
4
Bring a large pot of lightly salted water to a boil. Cook fideo in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
5
Stir carrot and zucchini into the liquid; cook until the carrots are tender, about 15 minutes. Remove and discard bay leaves. Season again with kosher salt and pepper. Stir fideo into the broth; cook until the noodles are hot, about 1 minute.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 pounds beef stew meat, cut into 1/2-inch cubes, 2 cups diced Spanish onion, 4 cloves garlic, minced, and more.

Yes, Peruvian Beef Noodle Soup (Sopa Criolla) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peruvian Beef Noodle Soup (Sopa Criolla)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions