If you’re want something warm to give a try this fall with all the bold Caribbean flavors, then you’re in for a treat. Sopa de Salchichón, or Puerto Rican Salami Soup, is one of those dishes that instantly warms your soul and brings you all the cozy vibes. This hearty soup is loaded with vegetables, seasonings, and of course, salchichón (Spanish salami).
In Puerto Rico, this soup is a staple, especially on rainy days 🤗.The salty richness of the salami, paired with potatoes, corn, carrots, and fresh cilantro, makes every spoonful super flavorful. And the best part? It’s simple to make, and today I’ll walk you step-by-step through the process.
Ingredients for Sopa de Salchichón
Here’s everything you’ll need to make this delicious Puerto Rican soup:
- 1 stick of salchichón (Goya brand or similar), cut into quarters or rounds
- 1 can tomato sauce
- 1 small onion, diced (or half a large onion)
- 3 heaping tablespoons sofrito
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 3 ears of corn, cut into thirds
- 2–3 tablespoons manzanilla olives (optional)
- 1 tablespoon minced garlic
- 1–2 tablespoons diced pimentos (optional, for flavor and color)
- 1 teaspoon oregano
- 1 teaspoon turmeric
- 1–2 teaspoons adobo (adjust to taste)
- 1 teaspoon black pepper
- Olive oil (for sautéing)
- 10 cups water (adjust as needed)
- Gluten-free or regular spaghetti noodles (cut into halves or thirds)
- Fresh cilantro (about ⅓ of a bunch, divided)
How to Make Puerto Rican Sopa de Salchichón
- Sauté the salchichón and onion.
Heat a little olive oil in a large pot or Dutch oven over medium heat. Add the salami and cook for 2–3 minutes until it releases its oils. Add the onion and sauté until translucent. - Build the flavor base.
Stir in sofrito, garlic, oregano, turmeric, pimentos (if using), and olives. Let everything sauté together for another 2 minutes—your kitchen will smell amazing! - Add the broth and veggies.
Mix in the can of tomato sauce and 10 cups of water. Add carrots, potatoes, corn, and half the cilantro. Season with adobo and black pepper. Stir well and bring to a boil. - Simmer the soup.
Once boiling, lower the heat to medium-low. Cover and simmer for 45 minutes, or until the vegetables are tender and the flavors have melded beautifully. - Finish with noodles and cilantro.
Add the spaghetti noodles and the remaining fresh cilantro. Simmer for an additional 10–15 minutes, until the noodles are cooked through. - Taste and adjust.
Since salchichón is naturally salty, taste the broth before adding any extra salt. Adjust seasonings as needed.
Serving Suggestions
This soup is best enjoyed piping hot, straight from the pot. Serve it with white rice, avocado slices, or a piece of bread to soak up the broth. In Puerto Rico, it’s common for everyone to go back for seconds, so don’t be surprised if you don’t have any leftovers!
Why You’ll Love This Recipe
- Authentic Puerto Rican flavor – tastes just like home.
- Hearty and filling – packed with protein, veggies, and pasta.
- Perfect for fall and winter – cozy comfort food at its best.
- Easy to customize – swap gluten-free noodles or adjust seasonings to your liking.
Now it’s your turn to make your sopa de salchichón!
My family absolutely loves this recipe, and every time I make it, it reminds me of the soups we used to enjoy back home as a kid. In fact, when my mom tasted my version, she said it was just like the ones cooked over the fire pit in the old days. To me, that’s the best compliment ever!
So the next time you’re craving something warm, flavorful, and full of tradition, give this Sopa de Salchichón a try. I promise your whole family will love it!
If you make this recipe, I’d love to see it! Tag me on Instagram or Facebook, or send me a picture of your delicious meal.
👉 Looking for another comforting Puerto Rican soup? Check out my recipe for Puerto Rican Shrimp & Sausage Soup
💖 Yessi
Sopa de Salchichon
Equipment
- 7 qrt Pot or larger
Ingredients
- 1 stick salchichón Puerto Rican-style salami, such as Goya, cut into quarters or rounds
- 1 can 8 oz tomato sauce 8 oz tomato sauce
- 1 small onion diced
- 3 tbsp heaping tablespoons sofrito
- 3 carrots peeled and sliced
- 3 potatoes peeled and diced
- 3 ears corn cut into thirds
- 3 tbsp manzanilla olives optional
- 1 tbsp minced garlic
- 1 tbsp diced pimentos optional, for color and flavor
- 1 tsp oregano
- 1 tsp turmeric
- 1-2 tsp adobo to taste
- 1 tsp black pepper
- 1 tbsp olive oil for sautéing
- 10 cups water adjust as needed
- 1/3 of the package ofspaghetti noodles regular or gluten-free, cut into halves or thirds
- ⅓ bunch fresh cilantro divided
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the salchichón and sauté for 2–3 minutes until it releases its oils.
- Add the diced onion and cook until translucent. Stir in sofrito, garlic, oregano, turmeric, pimentos (if using), and olives. Sauté for another 2 minutes.
- Mix in the tomato sauce and water. Add carrots, potatoes, corn, and half of the cilantro. Season with adobo and black pepper.
- Stir well and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 45 minutes, or until vegetables are tender.
- Add the remaining cilantro and spaghetti noodles. Simmer for 10–15 minutes, or until noodles are cooked through.
- Taste and adjust seasoning if needed. Serve hot with rice, bread, or avocado on the side.
Video
Notes
- Salchichón is naturally salty, so taste before adding extra salt.
- You can adjust the amount of noodles depending on how hearty you like your soup.
- Gluten-free noodles work great in this recipe for a celiac-friendly version.
