Puerto Rican sopa de salchichon (salami soup) is a Puerto Rican soup recipe that is bold and flavorful with salchichon, potatoes, and noodles in a robust tomato and garlic based broth.
Soup recipes are a favorite around here, especially our sopa de fideo (Puerto Rican chicken noodle soup) and sancocho soup recipe.
Best thing about this salami soup recipe is that it can be eaten year round!
Growing up my mom would often times make this sopa de salchichon on rainy days.
I remember grabbing freshly cut chunks of Goya salchichon while she was prepping the ingredients.
Even to this day, I have to have a few bites.
🎥Video
Ingredients
The ingredients for sopa de salchichon are:
- salami
- Goya salchichon is best!
- vegetables & herbs
- homemade sofrito
- onions
- cilantro
- garlic
- jar of pimentos
- bay leaf
- tomato sauce
- potatoes
- olives
- seasonings & spices
- homemade sazon
- garlic powder
- oregano
- salt and pepper
- ham bullion (Goya sells them in small boxes. Use chicken if you can't get a hold of ham.)
- water
- spaghetti pasta (or fideos)
How to make sopa de salchichon
This easy salami soup recipe is made in just a few steps!
- Heat salami for a few minutes with a little oil to release the natural oils found in salchichon.
- Make the base sauce with sofrito, onions, garlic, cilantro, tomato sauce, and herbs and spices.
- Add in water and potatoes and cook for 30 minutes.
- Stir in noodles and cook until noodles have softened.
- Taste for seasoning and serve!
Frequently asked questions
What is salchichon?
Salchichon is a smoked summer pork sausage very similar to Genoa salami. It is firm, yet soft, and has a mild sweetness with hints of smokey paprika and some more hidden spices (most likely oregano, garlic, and possibly nutmeg).
Each brand of salami will have it's own unique recipe. Goya's salchichon is my favorite so far!
Is salchichon already cooked?
Unlike Mexican chorizo that usually is raw within a casing, Goya salchichon is smoked and cooked through.
Where do I find it?
Salchichon goya can be tricky to find. If your local supermarket does not have it in the international aisle, you can use Genoa salami, or even hard salami.
If you use hard salami, I advise softening the salami by wrapping the uncut salami with 2-3 sheets of water dampened paper towel and cooking it in the microwave for about 2-3 minutes.
In case you're wondering, sopa de salchichon does not have to be cooked with a lid on.
More soup recipes
Need more Puerto Rican soup recipes? Enjoy these!
- Spanish Meatball Soup
- Chicken Enchilada Tortellini Soup
- Sancocho (Puerto Rican Beef Stew)
- Slow Cooker Puerto Rican Turkey Chili Soup
Recipe
Salami Soup | Sopa de Salchichon
Equipment
- stove
Ingredients
- 6 oz salami
- ½ onion
- ⅓ cup sofrito
- ¼ cup cilantro
- 3 garlic cloves
- 4 oz tomato sauce
- 1 pkt bullion
- ½ cup pitted green olives
- 1 jar pimentos
- 2 potatoes
- 6 oz spaghetti
- 1 bay leaf
- 1 sazon
- ¼ teaspoon ground oregano
- ½ teaspoon ground black pepper
- salt to taste
- 8 cups water
Instructions
- In a large pot over medium high heat, cook salami for 5-6 minutes, stirring often.
- Add in onions and sofrito, cook an additional minute or two.
- Stir in garlic, tomato sauce, olives, and herbs and seasonings. Stir and allow to cook an additional minute before adding in water and potatoes.
- Bring to a boil, reduce heat to a simmer and allow to cook for 30 minutes before adding in the pasta. If you see that you need more water for the noodles, go ahead and add another cup or two. Cook until pasta is tender.
Video
Notes
Nutrition
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Maria says
Esta sopa de salchichon es riquisima. .especialmente en. El invierno para animarse con el frio.
Lee Hughes says
I made this soup a few weeks ago, and it was awesome. The flavor was incredible. I will be making this again for sure.
Yessenia Melendez says
Neyssa !!! It’s yessenia I went to church with you ! I cannot believe I typed the soup into google and you came up ! this is awesome ! so happy to see this ! God bless !
Latina Mom Meals says
Yummy, so glad you liked it! Yes, one of my favorite flavorful soups that is around.
Latina Mom Meals says
Ha! Of course I remember you. 🙂 That's too funny. Hope you enjoyed the recipe. 🙂
Iris Gonzalez says
Finally a sopa de salchichon just like my mom used to make!! I don’t know why some people want to change old fashioned Puerto Rican food with fancy ingredients! I saw a recipe that called for capers instead of olives and turkey sausage instead if salchichon!! Ugh!!
Latina Mom Meals says
Haha, without salchichon, it's not a sopa de salchichon! Thank you for visiting. 🙂
Les says
So glad I found this my mother in law use to make this for me all the time my fav when she couldn't cook it no more I missed it so much now I made for her she loved it ty so much
Latina Mom Meals says
Aww I'm so happy you found it! If you ever have a request, let me know.
Sal says
When the recipe calls for a 1/2 can of tomato sauce is that a small 8oz can or larger?
Thank You,
Latina Mom Meals says
8oz can, so 4oz is used. 🙂
Sal says
Let me tell you, there’s nothing better than homemade safrito to marinate chicken but this soup looks soo good my shirts wet!,,( from drooling) As soon as it gets20 degrees cooler I will be making this soup and by the ingredients Loving it...
Thank You,
Sal
Latina Mom Meals says
Haha! Yes! That is for sure. 🙂 I'm looking forward to making it again soon. Any requests for more recipes?
Luz says
Just made this and it turned out amazing!!!! My family loved it and the aroma in the house reminds me of my childhood.
Latina Mom Meals says
Aww Luz, thank you so much for your nice comment and rating. 🙂 Yes, it is truly one of my favorite sopas. 🙂 I need to make is very soon again!
Krystal says
I’m looking to make this for 6 people will this recipe be enough? Because it says 4 servings but than you said you have a family of 7 so I’m wondering if you had doubled it for your family?
Latina Mom Meals says
Hi Krystal, it really depends on if everyone wants seconds. It could feel six, if you have a side (think tossed salad, garlic bread etc).
My whole family of 7 won't eat it (hubby and second child refuse soup), and my little guys eat a small portion.
I'm always the one to say double it, this way if there is extras people can have seconds, or you can save it for leftovers. 🙂
Please let me know what you decide to do.
Gracias!
Mila says
Thank you so much for sharing the recipe to this delicious soup. It’s been a long time since i’ve made this so wasn’t sure I would get it just right but with ur recipe it is perfect!! I’ve also been wanting to make pastels but would like a recipe to follow. I’ll check ur site to see if you have one there already. Again, thank you!
Latina Mom Meals says
Thank you Mila! I'm so happy you found my recipe to work for you. <3 I do not have pasteles on my website at this time. But if you go on Youtube, there are so many tutorials to help with that. Quick warning, with pasteles, make sure you have a full day and a few helping hands. It is a long process. 🙂
Maritza says
Yum yum gimme sum! Great recipe sounds just like when I was a little girl, thank yourself!
Maritza
New Jersey
Jeannie Clemente says
Needs corn ? on the cob.
Pam says
When do you add the green olives and pimentos?
Neyssa says
You can add it at the end of adding the sofrito, right before adding in the water/broth.
Albert Lopez says
I just love it, 24/7 Albert Deltona Florida with a little white rice. and avocado.
Angel says
Thank you so much for this recipe! I’ve made it twice already, and my family loves it! My grandmother would make it for me as a boy and I have missed it so much now that’ she’s gone. This recipe is really close to hers. Thanks again.
Leonor says
Hi! Do you cook this soup with the lid on or off. Tyia.
Neyssa says
I keep the lid off. 🙂
Rachel says
Can I add the rice instead of the pasta? How much rice should I use ?
Neyssa says
You can. About half a cup?
Robin says
A very sweet Puerto Rican lady first introduced me to this soup. I was her home care nurse and would come several times a week to give her chemotherapy. Although she was sick with cancer she loved to cook for her family which included a bunch of big strong sons. There was always some big pot bubbling on the stove. After a long day on the road she insisted I have a little bowl of her "Pepperoni Soup" she called it I guess for my benefit in English. It was one of the best things I ever had. Now that I'm older myself I wanted to make it for my family. This recipe sounds close to hers and I cannot wait to try it.
Marilyn Dean says
Love this recipe. Although no stores sell the salchichon that my mom used (with peppercorns) when I was a kid, the Goya brand is very good. Have made this recipe many times and everyone loves it. Thanks for posting awesome recipes!
Cathy says
Excellent !!!!
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