Sopa de Salchichon
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!
- 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.
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