First Step: Prepare Ingredients Gather all ingredients: chop the onion and garlic finely, break noodles into 1-inch pieces if using longer strands, and blend tomatoes with 2 cups of broth or water until smooth. Set aside.

Second Step: Toast the Noodles Heat oil in a large pot over medium heat. Add the broken noodles and toast, stirring frequently, until they turn golden brown and fragrant, about 3-6 minutes. For an oil-free version, dry-toast noodles over medium-low heat while stirring constantly to avoid burning.

Third Step: Sauté Aromatics Add chopped onion, garlic, and cumin (if using) to the pot with toasted noodles. Cook for 2-3 minutes until the onion softens and spices release aroma.

Fourth Step: Add Tomato Mixture Pour the blended tomato mixture into the pot with toasted noodles, stirring to prevent sticking. Simmer for 1 minute to thicken slightly and meld flavors.

Fifth Step: Add Broth and Seasonings Add the remaining broth, oregano, bay leaf, salt, and pepper. Bring soup to a boil over high heat.

Sixth Step: Simmer and Add Vegetables Add diced zucchini and whole or sliced jalapeño if using. Reduce heat to a low boil and simmer, uncovered, for 15-20 minutes until noodles are tender but firm and vegetables are cooked through. Stir often to prevent noodles from sticking or absorbing too much liquid. Add more broth or water if needed.

Final Step: Garnish and Serve Remove bay leaf and jalapeño (if whole) before serving. Stir in fresh lime juice and chopped cilantro. Serve hot, garnished with lime wedges, and optionally topped with avocado chunks, crumbled queso fresco, tortilla chips, or a dollop of vegan sour cream or crema.