Whipping up sopa de fideo is a breeze. You’ll not only enjoy cooking it but also relish the delightful aromas filling your kitchen. Buckle up for the step-by-step guide ahead!

Before you put on your apron, make sure you have all the ingredients in one place. Having everything prepped saves headaches later on.

In a large pot, over medium heat, pour the cooking oil. Once it warms up, toss in the chopped onion. You want to sauté this until it turns translucent, a nice 3-5 minutes should do it.

Next, introduce the smashed garlic cloves. They'll only need about a minute to infuse the oil with their beautiful flavor. Be cautious not to burn it; we want all that deliciousness, not bitterness.

Time to work some magic! Add your diced tomatoes and let them simmer for about 5-7 minutes. This allows them to break down and create a lovely sauce.

Stir occasionally because who wants food sticking to the bottom of the pot?

Now, pour in the vegetable broth and add the chopped zucchini. This is your foundation, so give it a good stir.

Once your broth is happily bubbling, it’s time for the pasta. Add in the angel hair or whole wheat thin spaghetti. It’s the star of this show!

Sprinkle the smoked paprika into the mix. It'll add a lovely depth and a hint of smoke to your soup. Let it cook until the pasta is tender. This usually takes about 6-8 minutes.

Once done, remove the pot from heat. Give it a taste, see if it needs a pinch of salt or pepper. Top it off with fresh cilantro and serve with lime wedges.