Step 1

Heat the olive oil in a large stockpot or Dutch oven over medium heat.

Step 2

Break the pasta into 1- to 2-inch pieces and add them to the pot. Sauté the noodles until toasted and golden brown, about 4 to 5 minutes.

Step 3

Add the oregano and garlic to the noodles and stir until fragrant, about 1 minute more.

Step 4

Add the broth and tomatoes, increase the heat to high, and bring to a boil. Once boiling, lower the heat to a low boil for 4 minutes, or until the noodles are cooked.

Step 5

Add salt to taste.

Step 6

Ladle the fideo into bowls and add desired toppings.