This easy recipe for sopa de salchichon (Puerto Rican salami soup) is made with salami, noodles, potato and packed with classic Puerto Rican flavor. A great weeknight soup to make for cold weather months that make amazing leftovers for meal prep!
Salchichon is a summer pork sausage with a smoky flavor that’s very similar to Genoa salami. It comes pre-cooked and cured so you can slice it up and use it right away as an appetizer, snack or you can use it to make this delicious Puerto Rican soup. If you’re a fan of my Cuban chicken noodle soup then you are going to love this one as well!
Why You’ll Love This Recipe
- All of the ingredients can be found in the international section of most grocery stores.
- It’s made up of simple pantry ingredients making it a great budget-friendly soup.
- You can scale it to make a large batch for a crowd or to save for lunches through the week.
- The potatoes and noodles soak in the flavors of the sazon & adobo seasoning making every spoonful packed with flavor.
- You can freeze the soup for up to 3 months to use on a busy weeknight.
Ingredients You’ll Need
- Salchichón – The star of the soup, this salty and smoky meat pairs well with all of the flavors. If you can’t find it in stores, you can also use hard salami or Genoa salami.
- Potato – Adds texture and a hearty starch.
- Garlic & Onion – Adds a layer of flavor that is classic in most Puerto Rican Soup Recipes.
- Sofrito – Adds flavor and texture from the aromatic vegetables.
- Tomato Sauce – Gives the soup a hint of acidity and tomato flavor in the broth.
- Spaghetti – Adds texture and bulk while soaking up the flavors well.
- Olive Oil – You’ll need oil to saute the ingredients.
- Sazon – A magic red spice blend that’s popular in Latin cooking.
- Adobo Seasoning – A simple dry seasoning made of salt, pepper, garlic powder, onion, and oregano that flavors the soup well.
- Corn – frozen or fresh
- Fresh Cilantro – Gives a fresh herb kick and color.
- Olives – Adds a salty bite and texture.
How To Make Sopa de Salchichon
- Saute The Ingredients: Add the olive oil to a large soup pot and heat over medium-high heat. Add the sliced salchichon and onions, cook for 4-5 minutes. Stir in the garlic and cook until fragrant, which should take 10 seconds.
- Stir In The Seasonings: Stir in the sofrito, tomato sauce, adobo, and sazon. Cook for 1 minute. Add the rest of the ingredients except for the cilantro and spaghetti. Bring to a boil.
- Cook The Spaghetti: Once it comes to a boil, reduce the heat to medium and add the spaghetti. Cook until the spaghetti is al dente and the potatoes are fully cooked through.
- Season & Serve: Season with salt and pepper and garnish with fresh cilantro. Enjoy with a squeeze of fresh lime if desired.
- Stir the garlic into the initial saute at the end to prevent it from burning.
- Soup must be brought to a boil before simmering to bring all of the flavors together.
- Make sure you cut the potatoes roughly the same size so they cook evenly in the soup.
- Stir in the cilantro last so it doesn’t break apart while the soup is boiling and simmering.
- If you add too much pasta and it soaks up most of the liquid, add more water and salt and cook a bit longer. This soup is very forgiving.
- Add in some heat with a diced jalapeno or cayenne pepper.
- If you don’t have spaghetti, use whichever pasta you enjoy.
- Add some natural sweetness and red color with chopped pimentos.
- Swap the Salchichon for chorizo for a different flavor.
- Use whichever olives you prefer.
- Add in some corn on the cob.
- Use white or brown rice in place of pasta.
Storing & Freezing
Storing: Store your cooked and cooled soup in an airtight container in the fridge for 5-7 days. Reheat on the stovetop in a pot or microwave.
Freezing: Cooled soup can be frozen if it’s placed in a freezer-safe bag and laid down flat for up to 3 months. Let thaw in the fridge overnight before reheating and serving.
What can I serve this with?
I love to serve this with fresh avocado, saltine crackers, tostones, or white rice.
Sopa de Salchichon
- 1 salchichon hard salami
- 1 potato peeled and cubed
- 8 cups water
- 4 garlic cloves finely minced
- 1 small onion diced
- 1/4 cup sofrito
- 1/4 cup tomato sauce
- 1/4 lb spaghetti I used fideos
- 2 enveloped sazon about 2 tsp
- 2 tsp adobo seasoning
- 2 tbsp fresh cilantro optional
- 1/2 cup olives
- 3 ears corn copped in half
- 2 tbsp olive oil
- salt and pepper to taste
- Add the olive oil to a large soup pot and heat over medium-high heat. Add the sliced salchichon and onions, cook for 4-5 minutes. Stir in the garlic and cook until fragrant, which should take 10 seconds.
- Stir in the sofrito, tomato sauce, adobo, and sazon. Cook for 1 minute. Add the rest of the ingredients except for the cilantro and spaghetti. Bring to a boil.
- Once it comes to a boil, reduce the heat to medium and add the spaghetti. Cook until the spaghetti and the potatoes are fully cooked through.
- Season with salt and pepper and garnish with fresh cilantro. Enjoy with a squeeze of fresh lime if desired.