Sausage Soup

(Sopa de Salchichón)

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Sausage Soup (Sopa de Salchichón) –  a hearty soup that is usually prepared with salami sausages, potatoes and noodles.  The salami sausage is made with pork, beef or both as well as precooked and cured.  The fresh herbs, vegetables and seasonings definitely provide intense tropical flavor to this dish.   However, if you prefer a healthier version of this soup, you can prepare this dish with chicken or turkey sausages.

Some recipes call for seasoning packets of chicken or ham along with seasoning envelopes with coriander and annatto to add color and flavor to this dish.   Since the sausage is already high in sodium, I like to season this soup with adobo that does not contain salt as well as adding color with paprika.   For the noodles, I prefer the whole grain spaghetti.

Describing Two Popular Brands of Salami Sausages in Puerto Rico!

The Goya brand is a Spanish-American owned company.  The original owner immigrated to Puerto Rico from Spain and then moved to the United States.    La Primera brand is from Puerto Rico.  You can see the “Garita”, known as the sentry box, which symbolizes the island’s fortress. 

These two salami sausages are made with pork and beef and are well known in our culture.  For this cooking demonstration, I am going to use La Primera brand.  The salami sausage is believed to have originated in Italy. 

Preparing Salami Sausage for Our Sausage Soup!

Remove sausage from plastic wrap and cut into ½-inch round slices.

The salami sausages have a much thicker casing compared to other sausages and should be removed.  With a kitchen scissor, insert between the casing and the sausage and cut the casing.  Remove the casing with your hands.

Once the casings have been removed, cut the round slices into halves or quarters.  Place in a bowl and set aside.

Peeling and Cutting the Potatoe!

I normally use 2 to 3 medium size russet potatoes.  Since this is such a large potato, I will be using just one potato.  The potato is peeled and rinsed.  Cut the potato into ½-inch round slices.  

After cutting the potato into round slices, cut into quarters.  Remember you can always add more potatoes to the soup if necessary.  Place the potatoes in a bowl and set aside.

Using Fresh Ajies Dulces (Sweet Peppers)!

For my soups and stews, I normally use ajies dulces (sweet peppers) instead of sofrito.   Since I grow them in my garden, I usually cut 3 to 4 sweet peppers in half and store in the freezer for future use.   With a kitchen scissor, cut across plastic bag and remove the frozen ajies dulces.   

NOTE:  You can purchase fresh ajies dulces at the Latin market.  Furthermore, you can substitute with Cubanelle peppers if ajies dulces are not available.

Click on the link for more information on Sweet Peppers.

After separating the frozen ajies dulces, you can see that there are 4 ajies dulces that were seeded and cut into halves. 

Chopping Culantro (Recao)!

This is culantro (also known as recao) – it is a long leaf spice herb with jagged edges.   Remove the stem and then fold the leaf in half several times. 

Click on the link for more information on Culantro.

With a sharp knife, cut across the folded culantro to obtain chopped pieces.   The culantro will give this dish a unique flavor.

Sautéing the Salami Sausage, Herbs and Vegetables!

In a 4-quart saucepan (caldero), add 1 pound of the salami sausage chunks over medium heat.  Since they tend to release some fat, it is not necessary to add any oil to the saucepan.  However, I like to add 1 tablespoon of water to cook and brown the sausage chunks.  Cook until they are brown on both sides, stirring occasionally.

The sausages are definitely brown on both sides.  The next step is to add the following ingredients to the saucepan:  ¼ cup of chopped green peppers, ¼ cup of chopped onions, and 4 ajies ducles (sweet peppers), seeded and cut into halves.

Continue with 2 minced garlic cloves and 3 sprigs of fresh chopped cilantro.

Lastly, add 1 chopped culantro leaf.  If you don’t have culantro (recao), then increase amount of chopped cilantro to 6 sprigs.  

Sausage Soup

Stir all the ingredients and sauté for 5 minutes.

Adding More Condiments to the Sausage Soup!

Sausage Soup

After 5 minutes of sautéing, pour 8 ounces of tomato sauce without salt and 1½ teaspoons of paprika.

Sausage Soup

Continue with 1 teaspoon of adobo without salt. 

Sausage Soup

Stir all the ingredients until well blended.

Sausage Soup

Pour 7 cups of water and stir again.  Bring the liquid to a boil.

Boiling and Cooking the Sausage Soup!

Sausage Soup

When the liquid is boiling, add 1½ teaspoons of lite salt or to taste and stir. 

Sausage Soup

Place the potato chunks into saucepan.

Sausage Soup

Break 3½ to 4 ounces of whole grain spaghetti in half with your hands before placing in saucepan.  Stir well.  Cover saucepan with lid and cook for 20 to 30 minutes over medium low heat or until the noodles and potatoes are tender. 

Sausage Soup

Check the soup after 30 minutes of cooking.  If the potatoes and noodles are tender, then the Sausage Soup (Sopa de Salchichón) is done.  This soup looks delicious.

Serving the Sausage Soup (Sopa de Salchichón)!

Sausage Soup

You can serve the Sausage Soup (Sopa de Salchichón) with our bread (pan sobao or pan de agua).  This soup can also be accompanied with double fried plantains (tostones). 

For your information, some individuals prepare the sausage soup with  chunks of corn and carrots.

Click on the button below to watch my YouTube video on How To Prepare Sausage Soup (Sopa de Salchichón)!

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information!

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Sausage Soup (Sopa de Salchichón)


  • Author: Aida's Kitchen®
  • Prep Time: 20 Minutes
  • Cook Time: 1 Hour
  • Total Time: 1 hour 20 minutes
  • Yield: 10 Servings 1x

Description

Sausage Soup (Sopa de Salchichón) – a hearty and flavorful soup prepared with salami sausages, potatoes and noodles along with our tropical condiments.


Scale

Ingredients

  • 1 pound salami sausages, remove casing, cut into ½-inch round slices and then into quarters
  • 1 large potato, cut into chunks
  • 4 ajies dulces (sweet peppers) or cubanelle peppers, seeded and cut into halves
  • 1 culantro (recao) leaf, chopped
  • 3 sprigs chopped cilantro
  • 1 tablespoon water
  • ¼ cup of chopped green peppers
  • ¼ cup of chopped onions
  • 2 minced garlic cloves
  • 1 can (8 ounces) tomato sauce without salt
  • 1½ teaspoons of paprika
  • 1 teaspoon of adobo without salt
  • 7 cups water
  • 1½ teaspoons lite salt
  • 4 ounces whole grain spaghetti

Instructions

  1.  Sauté salami chunks along with 1 tablespoon water in a 4-quart saucepan over medium heat.
  2.  Mix ajies dulces (sweet peppers), culantro, cilantro, onions, green peppers and garlic along with sausage and sauté for 5 minutes.
  3.  Pour tomato sauce, add 1½ teaspoons paprika, and 1 teaspoon adobo without salt into saucepan.  Stir all ingredients until well blended.   Once blended, pour 7 cups of water and bring the liquid to a boil.
  4.  When liquid is boiling, add 1½ teaspoons of lite salt or to taste and stir.  Place the potato chunks and 4 ounces of whole grain spaghetti.  You can break the spaghetti in half with your hands before placing in saucepan.  Stir well.
  5.  Cover saucepan with lid and cook for 20 to 30 minutes over medium low heat or until the noodles and potatoes are tender.

Notes

If you don’t have culantro (recao), then increase amount of chopped cilantro to 6 sprigs.

  • Category: Soups
  • Method: Simmering
  • Cuisine: Puerto Rican

Keywords: Sopa, Sopa de Salchichón, Sausage Soup, Soup

Nutritional Facts Disclaimer

 

Category: Recipes, Soups and Stews

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