Description
Sopa de Salchichon is a hearty Puerto Rican-style soup featuring savory salchichon (hard salami), potatoes, corn, and pasta in a rich, flavorful broth made with sofrito and tomato sauce. This comforting soup combines a variety of textures and spices, resulting in a satisfying meal perfect for any day.
Ingredients
Scale
Main Ingredients
- 1 salchichon (hard salami), sliced
- 1 potato, peeled and cubed
- 8 cups water
- 4 garlic cloves, finely minced
- 1 small onion, diced
- 1/4 cup sofrito
- 1/4 cup tomato sauce
- 1/4 lb spaghetti (or fideos)
- 2 envelopes sazon (about 2 tsp)
- 2 tsp adobo seasoning
- 2 tbsp fresh cilantro (optional)
- 1/2 cup olives
- 3 ears corn, chopped in half
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat oil and sauté salchichon and onions: Add the olive oil to a large soup pot and heat it over medium-high heat. Add the sliced salchichon and diced onions, cooking for 4-5 minutes until the onions are softened and the salchichon releases its flavor.
- Add garlic and cook briefly: Stir in the minced garlic and cook for about 10 seconds until fragrant, being careful not to burn the garlic.
- Add sofrito, tomato sauce, and seasonings: Mix in the sofrito, tomato sauce, adobo seasoning, and sazon packets. Cook for 1 minute to blend the flavors well.
- Add remaining ingredients and boil: Pour in the water along with the cubed potatoes, chopped corn, and olives. Bring the mixture to a boil over high heat.
- Cook pasta and potatoes: Once boiling, reduce heat to medium and add the spaghetti or fideos. Continue cooking until the pasta and potatoes are tender and fully cooked through.
- Season and garnish: Adjust salt and pepper to taste. Garnish with fresh cilantro if desired. Serve hot, optionally with a squeeze of fresh lime for added brightness.
Notes
- Using fideos pasta is traditional, but regular spaghetti broken into smaller pieces works well.
- Adjust the seasoning according to your taste, especially the salt, as sazon and adobo already add saltiness.
- If you prefer, you can substitute the salchichon with other cured sausages, but this will change the flavor profile.
- For a vegetarian version, omit salchichon and use vegetable broth instead of water with additional seasonings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Puerto Rican
Keywords: Sopa de Salchichon, Puerto Rican soup, salchichon soup, sofrito soup, easy soup recipe, comfort food
