Sopa de Salchichon (Salami Soup)

5 from 2 votes

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.

Prep Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: Puerto Rican

Servings:

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