This simple recipe is for Puerto Rican salami soup, called sopa de salchichon. It has salami, noodles, and potatoes in a tasty tomato and garlic broth. It is a favorite soup, similar to our chicken noodle and sancocho soups.

This soup is quick, tasty, and perfect for busy weeknights. It is loved by many Puerto Rican families and is especially comforting on rainy days. It is an authentic recipe from Ponce, Puerto Rico, passed down from generations. Some versions even have corn on the cob, which soaks up all the delicious flavors.

Salchichon, a type of summer sausage, is the star of this dish. It is easy to find and adds a peppery, smoky taste. Plus, you probably have most of the ingredients in your pantry, making it budget-friendly. You can make a big batch and store it for later meals.

This Spanish sausage soup is hearty and aromatic. It combines cured sausage with veggies and spices for a truly comforting dish. It is a taste of Spain in every bite, perfect for chilly days or when you want something warm and tasty.

In short, sopa de salchichon is a traditional Spanish soup with salami-like sausage, veggies, and flavourful broth. It is easy to make, delicious, and a real comfort food.

The Story Behind The Recipe

Sopa de Salchichón comes from Spain and is loved in many places there. The soup uses a special sausage called salchichón, which is a cured pork sausage with garlic, paprika, and spices, giving it a tasty, smoky kick.

The soup is thick and filling, usually made with chicken broth, veggies, small pasta, and slices of salchichón. It’s a yummy dish, especially good on cold days or when you want something filling.

How To Make Sopa De Salchichon


  • 1/2 pound of salchichón (Spanish-style sausage), sliced
  • 8 cups of chicken broth
  • 1 large potato, peeled and diced
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2 cup of small pasta, such as elbows or small shells
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Step By Step Instructions For Making Sopa De Salchichon

  1. In a big pot, cook the salchichón slices until they turn golden. Take them out and keep them aside.
  2. In the same pot, add onions, garlic, carrots, and celery. Cook until they’re soft.
  3. Put in the potatoes, bay leaf, and chicken broth. Let it boil, and then simmer for about 20 minutes until the potatoes are soft.
  4. Add the pasta and cook for another 8-10 minutes until its just right.
  5. Put the cooked salchichón back in the pot to warm up. Add salt and pepper as you like.
  6. Serve the soup warm with some parsley on top.

Tips For Making Sopa De Salchichon

  • Add garlic at the end to avoid burning it.
  • Always boil the soup first, and then simmer it for better flavor.
  • Cut potatoes in similar sizes for even cooking.
  • If pasta soaks up too much broth, add water and salt.
  • Add garlic after the onions are soft to prevent bitterness.
  • Make sure potato pieces are the same size for even cooking.
  • Use smoked paprika for a smoky taste.
  • Try adding veggies like peas or zucchini.
  • For a thicker soup, mash some potatoes.

Flavourful Substitute

  • Salchichón: if you don’t have salchichon you can use Spanish chorizo.
  • Garlic: instead of fresh garlic you can use garlic powder.
  • Chicken broth: you can use beef broth, vegetable broth or even water instead of chicken broth.
  • Carrot: you can use other root vegetables like turnips or sweet potatoes instead of carrots.

Serving Suggestions

  • Traditional Twist: Serve the soup with a side of white rice and ripe avocado slices. Sprinkle some fresh cilantro or parsley on top for added freshness.
  • Crunchy Contrast: Pair the soup with crusty bread or toasted garlic bread for a delightful crunch.
  • Cheese Lover’s Delight: Grate some mild cheese like Manchego or Monterey Jack over the hot soup just before serving. Let it melt slightly for a creamy touch.
  • Fresh Greens: Accompany the soup with a simple side salad of mixed greens, cherry tomatoes, and a tangy vinaigrette dressing.
  • Spicy Kick: Offer a side of hot sauce or chilli flakes for those who prefer an extra spicy kick to their soup.

These serving suggestions can help enhance the dining experience and offer a variety of flavours and textures to enjoy with Sopa De Salchichon.

Storing Freezing And Reheating

  • Store your soup in a sealed container in the fridge for up to a week. To heat it, use a pot on the stove or microwave it.
  • If you’ve stored the soup in the cooking pot and want to eat the rest later, just warm it on the stove for about ten minutes until it’s hot.
  • To freeze leftovers, let the soup cool first. Then, divide it into portions and freeze. When you want to eat it again, thaw it in the fridge overnight before heating.


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