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    Posted In: Main Entrees, Soups
    February 25, 2021 — by Julie — 7 Comments

    Home » Soups » Sopa de Salchichon

    Sopa de Salchichon

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    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!

    sopa de salchichon in a large pot.

    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 

    1. 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.
    2. 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. 
    3. 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.
    4. Season & Serve: Season with salt and pepper and garnish with fresh cilantro. Enjoy with a squeeze of fresh lime if desired.

     

    salami soup in a large pot with a ladle.

    Recipe Tips

    • 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.

    Variations

    • 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 in a large pot.

    Sopa de Salchichon

    Print Recipe Pin Recipe
    Course: Entree
    Cuisine: Latin, Puerto Rican
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 213kcal
    Author: Julie Maestre
    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!

    Ingredients

    • 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

    Instructions

    • 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.

    Video

    Nutrition

    Calories: 213kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 320mg | Potassium: 395mg | Fiber: 3g | Sugar: 5g | Vitamin A: 183IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 1mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Main Entrees, Soups

    Reader Interactions

    Comments

    1. Carmen says

      March 7, 2022 at 5:46 pm

      Hi I just have a quick question
      Would I be able to do this recipe with the salchichon and chicken in it?

      Reply
      • Julie says

        March 9, 2022 at 4:48 pm

        Yes, of course, just make sure to add enough liquid.

        Reply
    2. Meg says

      January 17, 2022 at 7:21 pm

      5 stars
      Phenomenal! Perfect recipe. I am literally the worst cook and i cheffed this up one night for my puerto rican husband, Instant Hit !! He absolutely loved it. Trust me, if he didn’t he would let me know haha

      Reply
      • Julie says

        January 17, 2022 at 9:42 pm

        Lol you’re so funny! I’m sure you’re not as bad as you think you are. So glad you guys enjoyed it.

        Reply
    3. Tati says

      January 16, 2022 at 6:13 pm

      5 stars
      GREAT RECIPE ! MY GRANDMA USED TO MAKE THIS FOR ME ALL THE TIME WHEN I WAS LITTLE AND YOUR RECIPE IS JUST LIKE HERS! THANKS FOR POSTING !

      Reply
      • Julie says

        January 16, 2022 at 6:19 pm

        You just made my day! I’m thrilled this recipe reminded you of your grandma’s, what an honor. xoxo

        Reply
    4. Carl says

      January 14, 2022 at 3:56 pm

      5 stars
      I love this recipe my mom would make it for growiing up. It was always a flavorful treat!

      Reply

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