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sopa de salchichon in a large pot.
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5 from 1 vote

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!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Entree
Cuisine: Latin, Puerto Rican
Servings: 6
Calories: 213kcal


  • 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