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    Home » Puerto Rican Recipes » Sopa de Salchichon

    Published: May 29, 2023 Modified: May 27, 2023 by Catherine Arena Leave a Comment

    Sopa de Salchichon

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    Sopa de Salchichon (Salami Soup) Pinterest Image
    Sopa de Salchichon (Salami Soup) Pinterest Image

    This Sopa de Salchichon (Salami Soup) Recipe will quickly become a family favorite! It’s highly flavorful, comforting and quickly comes together in under an hour! Making it perfect for a weeknight meal.

    Sopa de Salchichon (Salami Soup) with a small bowl of white rice beside it and avocado halves.

    Salami Soup is one of the most frequently prepared soups in a Puerto Rican home.

    Its delicious, tasty and comforting.

    Just like our Sopa de Lentejas (Lentil Soup), it’s quickly prepared and can feed an army. A little goes a long way here!

    Gather a few simple ingredients, toss in a large pot or “caldero” and have yourself a savory delicious meal in 40 minutes.

    Although we never need a reason to make it, it’s especially perfect on a rainy day.

    Serve this Puerto Rican Salami Soup on its own or with a side of Arroz Blanco (Puerto Rican White Rice). Maybe a sliver of avocado as a bonus!

    Jump to:
    • Reasons to Love this Soup
    • What is Salchichón?
    • Ingredients
    • How to Make Sopa de Salchichon (Salami Soup)
    • What to Serve this Soup with?
    • Substitutions and Variations
    • Tips
    • Storing and Reheating
    • Other Soup Recipes You Will Love
    • 📖 Recipe
    Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.

    Reasons to Love this Soup

    • Delicious – this soup is delicious the day you make it and even better the next day.
    • Simple to Cook – most days we all prefer to cook easy meals that not only can feed everyone but also doesn’t take a whole lot of time to prepare. This soup fits the bill!
    • One Pot Meal – although we normally serve this soup with a side of white rice, you can definitely serve it all on its own.
    • Freezes Well – If you have leftovers, consider freezing this soup and serve another day! Especially perfect when you’re short on time or for meal prepping.

    What is Salchichón?

    Salchichón is a type of summer pork sausage that doesn’t have to be cooked in order to be consumed as it’s already smoked and dried. It’s very similar to hard salami.

    It’s not only delicious in this recipe but excellent as an appetizer. Simply cube some pieces of the salami, guayaba (guava) and white or yellow cheese, place on a toothpick and done!

    Also great on a charcuterie board.

    Ingredients

    Sopa de Salchichon (Salami Soup) Sopa de Salchichon (Salami Soup) list of ingredients.
    • Salchichón – if you cannot find salchichón in your local supermarket, use any hard smoked salami. I used a salami that was made in Denmark.
    • Potatoes – adds heartiness to the soup and soaks all the flavors.
    • Sofrito – a classic in Puerto Rican dishes.
    • Pasta – normally we use spaghetti, thin spaghetti, or fideos for this soup, however, in a pinch, use whatever you have available. Medium shell pasta is great too!
    • Garlic – adds and enhances the flavor of any soup.
    • Tomato Sauce – one of the base ingredients to this dish and as such a must.
    • Sazon con Azafran – can also use sazon con achiote. Both add Latin flavor and adds the vibrant distinctive color to this dish.
    • Onions and Tomatoes – adds flavor and pleasant texture.
    • Cilantro – a delicious fresh herb found in many Puerto Rican soups.

    See my recipe card below for a complete list of the ingredients with measurements.

    How to Make Sopa de Salchichon (Salami Soup)

    The skin of the salchichon peeled off, laying on a chopping board.
    Salchichon chopped on a wooden cutting board.
    1. Using a sharp knife, carefully score the sausage casing lengthwise and peel to remove.
    1. Slice the sausage into ¼ inch slices and then each slice in half or into quarters.
    Salchichon cooking in a caldero (dutch oven pot).
    Sauteed salchichon in a caldero (dutch oven pot).
    1. Add oil to a large pot over medium heat followed by the salchichon (sausage).
    1. Cook until slightly golden.
    Peppers and onions cooking in the pot to make Puerto Rican salami soup or receta de sopa de salchichon.
    Garlic added to the pot.
    1. Add the onions and peppers, stir and cook until onions are translucent.
    1. Add the garlic, stir and cook for about 30 seconds.
    Tomatoes added to the pot.
    Sofrito and spices added to the pot.
    1. Add the tomatoes and stir. Cook for 1-2 minutes.
    1. Add the sofrito, sazon, ham bouillon and salt and pepper to taste.
    Tomato sauce added to the pot.
    Olives added to the pot.
    1. Add the tomato sauce and stir.
    1. Add the olives and stir.
    Water added to the pot.
    The corn cobs added to the pot.
    1. Add the water and stir.
    1. Add the corn and potatoes. Semi cover pot with a lid and cook for 30 minutes.
    The spaghetti added to the pot. The Puerto Rican-style salami soup is almost done!
    The sopa de salchichon (salami soup) is fully cooked.
    1. Add the pasta, stir and cook for 10-12 minutes.

    Note: If using spaghetti, break it into 3 pieces.

    1. Top the soup with the fresh cilantro and stir.
    1. Taste the soup for salt. Add more if needed.
    Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.

    What to Serve this Soup with?

    This soup is traditionally served with a side of arroz blanco (white rice) but is delicious all on its own.

    A side of Garlic Tostones (fried green plantains) and avocado slivers goes excellently too!

    Substitutions and Variations

    Can I Add other Meats to this Soup?

    • Another common meat added to this soup is ham. Ham steak is cut into ½ – 1 inch cubes and sauteed at the beginning with the salchichon. This soup is known as Sopa de Jamon y Salchichon (Ham and Salami Soup).

    What if I don’t Like Cilantro?

    • You can substitute fresh flat-leaf parsley, the soup will still be delicious! However, please note that cilantro brings a unique flavor to the dish. It is an herb synonymous with Latin cooking that no other herb can offer to a dish.

    What Else Can I Add to the Soup?

    • For even more texture and flavor, add quartered pieces of cabbage, napa cabbage or chopped carrots.

    Tips

    • If you do not have sofrito in your fridge, no worries, the peppers, onions and cilantro used in this recipe adds enough flavor.
    • Although this soup traditionally uses spaghetti or fideos, you can use whatever pasta you have available. The second best option is medium-sized shells.
    • This recipe calls for a ¼ cup of pasta. This may seem like a small amount, but it actually is the perfect amount for the amount of soup we’re making. You may be tempted to add more, but adding too much pasta will soak most of the broth and leave you with a pot of mushy pasta.

    Storing and Reheating

    • To store– wait for the soup to cool and then place it in the refrigerator in the same pot it was cooked in or transfer it to another container. Store in the refrigerator for up to 4 days.
    • To reheat all the soup– if stored in the pot and you plan on having the rest of the leftovers, simply place it on the stove over medium heat. Heat the soup until fully heated through, about ten minutes.
    • Just having a bowl of soup– If you plan on just having a bowl of soup, reheat in a microwave for a few minutes until heated through or transfer to a saucepan and reheat for 2-4 minutes over medium heat.

    Other Soup Recipes You Will Love

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup
    • Asopao de Camarones (Shrimp Stew Pottage)served in a white bowl with tostones.
      Asopao de Camarones
    • Sopa de Platano (Crema de Platano) (Plantain Soup) served in a white bowl, topped with chicharrones and chopped cilantro and a side of white rice.
      Sopa de Platano
    • Sopa de Mariscos (Caldo de Mariscos) served in a white bowl with avocado, tostones and white rice.
      Sopa de Mariscos (Caldo de Mariscos)

    Did you try this recipe? Please leave a ⭐ review below!

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    📖 Recipe

    Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.

    Sopa de Salchichon (Salami Soup)

    This Sopa de Salchichon (Salami Soup) Recipe will quickly become a family favorite! Its highly flavorful, comforting and quickly comes together in under an hour! Making it perfect for a weeknight meal.
    5 from 2 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Puerto Rican
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6
    Calories: 156kcal
    Author: Catherine Arena

    Equipment

    • large pot

    Ingredients

    • 1 7 ounce package of salchichon casing peeled off
    • 5 cloves garlic minced
    • 1 small onion rinsed and chopped
    • 1 red or orange bell pepper rinsed and chopped
    • 3 roma tomatoes rinsed and quartered
    • ⅓ cup fresh cilantro rinsed and roughly chopped
    • 1 4 ounce can tomato sauce
    • 1 packet Sazon with Annatto or Sazon with Azafran found in the Latin or International aisle of supermarket
    • 1 packet ham bouillon
    • 2 ears of corn dehusked, rinsed and cut into 2 inch pieces
    • ¼ pound spaghetti, thin spaghetti, or fideos
    • 2 tablespoons vegetable oil
    • ¼ cup sofrito
    • salt and pepper to taste
    • 10 cups water

    Instructions

    • Using a sharp knife, carefully score the sausage casing lengthwise and peel to remove.
    • Slice the sausage into ¼ inch slices and then each slice in half or into quarters.
    • Add oil to a large pot over medium heat followed by the salchichon (sausage). Cook until slightly golden.
    • Add the onions and peppers, stir and cook until onions are translucent.
    • Add the garlic, stir and cook for about 30 seconds.
    • Add the tomatoes and stir. Cook for 1-2 minutes.
    • Add the sofrito, sazon, ham bouillon and salt and pepper to taste.
    • Add the tomato sauce and stir.
    • Add the olives and stir.
    • Add the water and stir.
    • Add the corn and potatoes. Semi-cover the pot with a lid and cook for 30 minutes.
    • Add the pasta, stir and cook for 10-12 minutes.
      Note: If using spaghetti, break it into 3 pieces.
    • Top the soup with the fresh cilantro and stir.
    • Taste the soup for salt. Add more if needed.
      The soup is done! Enjoy!

    Nutrition

    Serving: 6 | Calories: 156kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 34mg | Potassium: 271mg | Fiber: 2g | Sugar: 5g | Vitamin A: 996IU | Vitamin C: 34mg | Calcium: 29mg | Iron: 1mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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