Sopa de Salchichon
This easy recipe for sopa de salchichon (Puerto Rican salami soup) is made with salami, noodles, potato and packed with classic Puerto Rican flavor. A great weeknight soup to make for cold weather months that make amazing leftovers for meal prep!
Ingredients
- 1salchichon (hard salami)
- 1potato (peeled and cubed )
- 8 cupswater
- 4garlic cloves (finely minced)
- 1 smallonion (diced)
- ¼ cupsofrito
- ¼ cuptomato sauce
- ¼ lbspaghetti (i used fideos)
- 2enveloped sazon (about 2 tsp )
- 2 tspadobo seasoning
- 2 tbspfresh cilantro (optional)
- ½ cupolives
- 3 earscorn (copped in half )
- 2 tbspolive oil
- salt and pepper to taste
Directions
- 1
Add the olive oil to a large soup pot and heat over medium-high heat. Add the sliced salchichon and onions, cook for 4-5 minutes. Stir in the garlic and cook until fragrant, which should take 10 seconds.
- 2
Stir in the sofrito, tomato sauce, adobo, and sazon. Cook for 1 minute. Add the rest of the ingredients except for the cilantro and spaghetti. Bring to a boil.
- 3
Once it comes to a boil, reduce the heat to medium and add the spaghetti. Cook until the spaghetti and the potatoes are fully cooked through.
- 4
Season with salt and pepper and garnish with fresh cilantro. Enjoy with a squeeze of fresh lime if desired.