Sopa De Salchichon
This delicious Sopa de Salchichon recipe is made using sausage, noodles, potatoes, corn, and is absolutely packed with classic Puerto Rican flavors!
The main ingredient in this soup (and its namesake) is the Salchichon.
Salchichon is a summer pork sausage with a peppery, smoky flavor, similar to Genoa salami. It comes pre-cooked and cured, so you can slice it up and use it right away!
What’s So Special About This Soup?
Now listen, I only dedicate my time to truly amazing recipes that can be made with ingredients that are easy to find! This soup is made with simple pantry ingredients that make this super budget-friendly.
Another great thing about this recipe is that you can store it very easily, so you can make a large batch for a crowd of hungry people or save it for lunches throughout the week!
What Spices Are Used In This Soup?
Despite this being a fairly simple recipe, there are a few spices and additional ingredients that you may or may not be so familiar with! If you’re making this soup for the first time, here is a little guide to these special ingredients:
- Sofrito: Sofrito (known as recaito in Puerto Rico) is a pureed blend of many different vegetables to create a delicious, spicy paste used in many different recipes. This specific blend includes peppers, onions, garlic, and culantro (not cilantro).
- Sazon: Sazon is a popular Puerto Rican spice. Traditional sazon is a blend of coriander, cumin, garlic powder, achiote, oregano, salt, and pepper. It is very fragrant and definitely needed for this recipe!
- Adobo Seasoning: This is a staple seasoning blend in Caribbean and Latin American cuisine, with garlic, oregano, pepper, onion powder, and sometimes dried citrus being major players in this mix. It can also contain some chili or paprika.
What Can I Use Instead Of Salchichon?
If by some chance you cannot find any Salchichon sausage (which you can order online here), the next best thing you could use is Genoa salami.
Tips For Making The Soup
This was my first time getting to enjoy this recipe, and so I learned a lot while making this! Here are a few helpful tips I’d recommend you keep in mind when cooking this dish.
- Do not add the garlic right when you add the onion. Garlic is much more delicate than onion and it may burn which would make your soup bitter. Once the onions are tender, then you can add the garlic.
- Make sure your potatoes are cut into equally-sized pieces. If the pieces are different sizes, the potatoes will not cook evenly and the soup will be ruined!
- If you want to add more noodles into the soup, make sure to add some additional water as well. More noodles may soak up the liquid, leaving your soup a bit too thick. So, if you increase the noodles, increase the amount of water.
- Add cilantro or parsley in the last step of your cooking or serving, to prevent it from breaking apart which would destroy its flavor.
How To Make Sopa De Salchichon
Assemble your ingredients.
Over medium-high heat, heat olive oil in a saucepot.
Add the sliced Salchion and onions. Cook while constantly stirring for 5 minutes.
Add garlic and cook until fragrant.
Stir in spices, sofrito, sazon, adobo seasoning, and tomato sauce. Cook the spices while stirring for 1 minute.
Add the rest of the ingredients except the noodles.
Bring to a boil. Reduce heat and simmer the soup until the potatoes are almost cooked through and tender.
Add noodles and cook until the noodles are cooked all the way through.
Serve soup warm, garnished with chopped cilantro and served with lime wedges.
Sopa De Salchichon
This incredible Puerto Rican soup is one of the most delicious, comforting dishes you can have, whether in the middle of winter or the middle of summer!
- 1 ½ tbsp olive or vegetable oil
- 1 cup sliced Salchion
- 1 potato, peeled, cubed
- 5 cups water
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tbsp sofrito
- 3 tbsp tomato sauce
- 3.5 oz. noodles
- 1 ½ tsp sazon seasoning
- 1 ½ tsp adobo seasoning
- 2 ears corn, cut into pieces
- ¼ cup olives
- Salt and pepper, to taste
- Chopped cilantro and lime wedges for garnish (optional)
- Over medium-high heat, heat olive oil in a saucepot.
- Add the sliced Salchion and onions. Cook while constantly stirring for 5 minutes.
- Add garlic and cook until fragrant.
- Stir in spices, sofrito, sazon, adobo seasoning, and tomato sauce. Cook the spices while stirring for 1 minute.
- Add the rest of the ingredients except the noodles.
- Bring to a boil. Reduce heat and simmer the soup until the potatoes are almost cooked through and tender.
- Add noodles and cook until the noodles are cooked all the way through.
- Serve soup warm, garnished with chopped cilantro and served with lime wedges.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 79mgCarbohydrates: 33gFiber: 4gSugar: 4gProtein: 6g