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.
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.
The ingredients for sopa de salchichon are:
- Goya salchichon is best!
- vegetables & herbs
- homemade sofrito
- jar of pimentos
- bay leaf
- tomato sauce
- seasonings & spices
- homemade sazon
- garlic powder
- salt and pepper
- ham bullion (Goya sells them in small boxes. Use chicken if you can't get a hold of ham.)
- 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
Salami Soup | Sopa de Salchichon
- 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
- 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.
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