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!
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!
Hey there, food lovers! If you’re on the hunt for a dish that’s gonna warm your soul and fill your belly without breaking the bank, lemme introduce you to sopa de salchichon. This Puerto Rican gem is a smoky, hearty salami soup that’s packed with flavor, super easy to whip up, and perfect for them chilly nights or lazy weeknights. I’m straight-up obsessed with this stuff, and I bet you will be too once you give it a shot.
At its core, sopa de salchichon is all about simple ingredients coming together for a big ol’ hug in a bowl. We’re talking salchichon (a smoky summer sausage kinda like Genoa salami), potatoes, noodles, and some kickin’ Latin spices that make every spoonful pop. It’s a staple in Puerto Rican kitchens, and trust me, once you make it, it’ll be a regular in yours too. So, let’s dive right in and get cookin’!
What Exactly Is Sopa de Salchichon?
Before we get to the good stuff (aka the recipe), let’s break down what this soup is all about. Sopa de salchichon literally means “salami soup” in Spanish, and it’s a traditional Puerto Rican dish that’s all about comfort. The star of the show is salchichon, a pre-cooked, cured sausage with a smoky, salty vibe that just melts into the broth. Toss in some potatoes for heartiness, noodles or pasta for bulk, and a mix of seasonings like sazon and adobo, and you’ve got yourself a winner.
What makes this soup so darn special? For starters it’s stupid easy to make. Most of the ingredients are pantry staples or can be snagged from the international aisle at your local grocery store. Plus it’s budget-friendly—perfect for feeding a crowd or stretching meals through the week. And don’t even get me started on the leftovers; they somehow taste even better the next day!
Why You’re Gonna Love Sopa de Salchichon
I ain’t just hypin’ this up for no reason Here’s why sopa de salchichon is gonna be your new fave
- Flavor Explosion: The smoky salchichon, paired with bold spices, gives every bite a punch of yummilicious goodness.
- Super Simple: No fancy chef skills needed. If you can chop and stir, you’re golden.
- Hearty as Heck: With potatoes and pasta, this ain’t no wimpy broth—it’ll keep you full for hours.
- Budget-Friendly: Cheap ingredients, big portions. We love that for our wallets.
- Freezes Like a Dream: Make a big batch and stash some in the freezer for busy nights.
- Customizable: Got extra veggies or wanna swap the meat? This soup don’t care—it’s forgiving AF.
Let’s Make Sopa de Salchichon: Step-by-Step Recipe
Alright, enough chit-chat. Let’s roll up our sleeves and make this bad boy. I’ve been making this soup for years, tweaking it here and there, and this is the recipe that never fails me. It serves about 5-6 peeps, but you can double it if you’re feeding a bigger crew.
Ingredients You’ll Need
Here’s the lineup for your shopping list (or pantry raid) I’ve thrown in a lil’ table to keep it neat and tidy.
| Ingredient | Amount | Notes |
|---|---|---|
| Salchichon (or hard salami) | 1 whole sausage | Slice it up thin or in small chunks. |
| Potatoes | 2-4 medium | Peeled and cubed, keep sizes even. |
| Spaghetti or fideos | 1/4 lb | Any pasta works, break if needed. |
| Olive oil | 2 tbsp | For sautéing, can skip if salchichon is fatty. |
| Onion | 1 small | Diced fine for flavor base. |
| Garlic | 3-4 cloves | Minced, don’t burn it! |
| Sofrito | 3-4 tbsp | This is key for that Puerto Rican vibe. |
| Tomato sauce | 1/4 cup | Adds a lil’ acidity to the broth. |
| Sazon seasoning | 2 tsp or 2 packets | That magic red spice, don’t skip it. |
| Adobo seasoning | 2 tsp | For extra depth, adjust to taste. |
| Water | 8 cups | Or broth if you fancy. |
| Corn (optional) | 1/2 cup or 3 ears | Fresh, frozen, or on the cob—your call. |
| Olives (optional) | 1/2 cup | Adds a salty kick, I love green ones. |
| Fresh cilantro | 2 tbsp (chopped) | For garnish, toss in at the end. |
| Salt & pepper | To taste | Season as you go. |
How to Cook It: Easy-Peasy Steps
- Prep Your Stuff: Slice up that salchichon into thin rounds or small chunks—whatever floats your boat. Peel and cube them potatoes into bite-sized pieces so they cook even. Dice the onion and mince that garlic. Keep everything ready ‘cause this moves fast.
- Sauté the Base: Grab a big ol’ soup pot and heat up the olive oil over medium-high. Toss in the salchichon and onions, and cook ‘em for about 4-5 minutes till the onions soften and the salchichon releases its yummy fat. Add the garlic last for like 10 seconds—don’t let it burn or it’ll taste bitter.
- Season It Up: Stir in the sofrito, tomato sauce, sazon, and adobo. Let that cook for a minute to wake up all them flavors. It’s gonna smell amazin’ already, trust me.
- Build the Broth: Pour in the water (or broth if you’re using it), and add the potatoes, corn, and olives if you’re using ‘em. Crank the heat up and bring it to a boil. This step is key to melding all that flavour together (oops, did I spell that wrong? Oh well!).
- Cook the Pasta: Once it’s boiling, turn the heat down to medium and toss in the spaghetti or whatever pasta you got. Cook until the pasta is al dente and the potatoes are soft—usually takes about 10-15 minutes, but check the pasta package just in case.
- Finish and Serve: Taste it, add salt and pepper if needed, and stir in the fresh cilantro right before serving. I like to squeeze a lil’ lime over mine for an extra zing, but that’s optional. Ladle it into bowls and dig in!
Quick Tips for Success
I’ve messed this up a few times, so lemme save you the headache with some pro tips:
- Don’t Burn the Garlic: Add it after the onions and salchichon have cooked a bit. Burnt garlic is a mood killer.
- Even Potato Chunks: If some are big and some tiny, they won’t cook at the same rate. Keep ‘em roughly the same size.
- Pasta Soaks Up Liquid: If you add too much pasta and it drinks up all the broth, just pour in more water and a pinch of salt. This soup don’t mind.
- Cilantro at the End: Don’t cook it too long or it’ll lose its fresh kick. Toss it in right before you serve.
- Adjust the Heat: Wanna spice it up? Throw in a diced jalapeño or a dash of cayenne when you sauté the base.
The Magic of Sopa de Salchichon: Why It’s More Than Just Soup
Now that we’ve got the recipe down, let’s chat about why sopa de salchichon ain’t just food—it’s a whole vibe. Growing up, dishes like this were what brought the family together. I remember the smell of smoky salami and sazon wafting through the house on rainy days, and we’d all crowd around the table with big bowls, dunking crackers or just slurpin’ it straight up. It’s comfort in its purest form, ya know?
This soup is also a testament to Puerto Rican ingenuity. It’s made with stuff you likely already got in your kitchen, or can grab on the cheap. It stretches far, feeds a lot, and still tastes like a million bucks. That’s the kinda cooking I respect—making magic outta the everyday.
Variations to Make It Your Own
One thing I love about sopa de salchichon is how dang adaptable it is. I’ve switched things up depending on what I got in the fridge, and it always turns out great. Here are some ideas to play with:
- Swap the Meat: Can’t find salchichon? Use hard salami, Genoa salami, or even chorizo for a different kinda smokiness. Heck, I’ve heard of folks tossing in chicken alongside the salchichon—just add extra liquid so it don’t dry out.
- Veggie Vibes: Toss in carrots, zucchini, or calabaza (a type of pumpkin) for extra nutrition and color. Chop ‘em small so they cook quick.
- Pasta Switch: No spaghetti? Use elbow macaroni, fideos, or even rice—white or brown, don’t matter. It’ll soak up them flavors just the same.
- Spice It Up: If you like a kick, add some hot sauce, cayenne, or a fresh chili when you’re sautéing. My cousin swears by a lil’ heat in his bowl.
- Herb It Up: Not a cilantro fan? Try parsley or skip it altogether. Sometimes I throw in a few leaves of recao (a Puerto Rican herb) if I can find it.
What to Serve with Sopa de Salchichon
This soup is a meal on its own, but pairing it with some sides takes it to the next level. Here’s what we usually roll with at my house:
- Fresh Avocado: Slice up some avo and plop it on top or on the side. The creamy texture with the smoky broth is straight-up heavenly.
- Crackers or Bread: Saltine crackers or a crusty piece of bread is perfect for dunking. I’m all about that crunch.
- Tostones: These fried plantain slices are a classic Puerto Rican side. They add a lil’ sweetness that balances the saltiness of the soup.
- White Rice: If the soup ain’t got pasta or you just want more carbs, serve it over a scoop of fluffy white rice. It’s a game-changer.
Storing and Freezing: Make It Last
One of the best things about sopa de salchichon is how well it holds up. I always make extra ‘cause I know I’ll want it later. Here’s the lowdown on keeping it fresh:
- Storing in the Fridge: Let the soup cool down completely, then pop it into an airtight container. It’ll keep in the fridge for 5-7 days no problem. Reheat it on the stovetop or in the microwave, maybe add a splash of water if it thickened up too much.
- Freezing for Later: Wanna save some for a rainy day? Cool the soup, pour it into freezer-safe bags or containers, and lay ‘em flat in the freezer so they stack easy. It’ll last up to 3 months. Thaw it overnight in the fridge before reheating, and boom, you got a quick meal ready to go.
A Lil’ History and Culture Behind the Soup
Sopa de salchichon ain’t just a recipe—it’s a piece of Puerto Rican heart and soul. Soups like this are a big deal in Latin cuisine, especially on the island, where food is all about family, flavor, and making do with what you got. The use of salchichon, a cured meat that don’t need no fancy prep, speaks to the practicality of the dish. It’s the kinda thing abuelas whip up when the weather turns cold or the pantry’s looking sparse.
I reckon dishes like this came about ‘cause they’re so darn versatile. You can toss in whatever veggies or meats you got lying around, adjust the spices to your liking, and still end up with something that tastes like home. It’s a reminder that good food don’t gotta be complicated or expensive—it just gotta be made with love.
Nutritional Lowdown: What’s in This Bowl?
If you’re curious about what you’re putting in your body (or just wanna justify a second helping), here’s a rough idea of the nutrition in a serving of sopa de salchichon. Keep in mind, this is based on a typical batch and can vary depending on how much salchichon or pasta you use.
| Nutrient | Approx. Amount per Serving | Notes |
|---|---|---|
| Calories | 210-250 kcal | Depends on portion and extras. |
| Carbohydrates | 30-35 g | Mostly from potatoes and pasta. |
| Protein | 5-7 g | From the salchichon. |
| Fat | 7-9 g | Salchichon adds most of this. |
| Fiber | 2-3 g | Veggies and pasta contribute here. |
| Sodium | 300-400 mg | Can be high due to cured meat and seasonings. |
It ain’t exactly health food, but it’s filling and can be balanced out with lighter sides or smaller portions. If you’re watching sodium, maybe ease up on the salchichon or olives and taste as you season.
Common Questions and Answers
I’ve had buddies ask me all sorta things about this soup over the years, so lemme tackle a few common ones right here.
- Can I use a different meat? Heck yeah! If salchichon ain’t available, hard salami or chorizo works great. Some folks even mix in chicken or ham—just make sure there’s enough broth to go around.
- Is it spicy? Not by default, but you can make it so. Add a jalapeño, cayenne, or hot sauce if you want some heat. My version is pretty mild for all ages.
- What if I don’t have sofrito? No worries! Sofrito is just a mix of onions, garlic, peppers, and herbs. You can make a quick version by blending those together, or just up the onion and garlic in the recipe and call it a day.
- How do I stop the pasta from getting mushy? Don’t overcook it, and if you’re storing leftovers, know that the pasta will soak up more liquid over time. You can cook the pasta separate and add it to each bowl if you’re picky about texture.
My Personal Sopa de Salchichon Story
I gotta share a lil’ somethin’ personal about this dish. The first time I made sopa de salchichon, I was a hot mess in the kitchen. I accidentally dumped in way too much pasta, and it sucked up all the broth like a sponge. Looked more like a weird stew than soup! But ya know what? It still tasted bomb, and my fam didn’t even notice. That’s when I knew this recipe was foolproof. Now, it’s my go-to when I need somethin’ quick, comforting, or just wanna feel connected to them Puerto Rican roots.
There’s somethin’ magical about stirring that pot, smelling the smoky salchichon and spices, and knowing you’re making somethin’ that’s been loved for generations. It’s like a lil’ piece of history in every bite, and I’m all here for it.
Wrapping It Up: Try Sopa de Salchichon Today!
If you ain’t tried sopa de salchichon yet, what you waitin’ for? This Puerto Rican salami soup is the kinda dish that’ll make you feel all warm and fuzzy inside, whether you’re cooking for your crew or just treating yourself. It’s easy, cheap, and packed with flavor—everything I look for in a meal.
Grab them ingredients, follow my steps, and don’t be afraid to make it your own. Maybe toss in some extra veggies or crank up the spice if that’s your jam. And hey, if you mess up, no biggie—this soup is super forgiving. Drop a comment if you give it a whirl, or lemme know your fave twist on it. I’m always down to swap kitchen stories!
So, go heat up that pot and get ready for a bowl of pure comfort. We promise, once you taste sopa de salchichon, you’ll be hooked for life. Happy cooking, fam!
How To Make Sopa de Salchichon
- 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.
- 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.
- 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.
- Season & Serve: Season with salt and pepper and garnish with fresh cilantro. Enjoy with a squeeze of fresh lime if desired.
- 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.
- 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: 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.
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.
- 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.