Sopa de Salchichon
Sopa de Salchichón, or Puerto Rican Salami Soup, is a hearty and flavorful traditional dish made with salchichón (Spanish style salami), vegetables, and noodles simmered in a rich broth. Perfect for family dinners or chilly evenings, this soup is comfort food at its best.
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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.
Servings: 6