Sopa De Salchichon Recipe Puerto Rican Style Made Easy

Puerto Rican cuisine is a vibrant tapestry of flavors, and few dishes capture the heartiness and comfort of the island quite like sopa de salchichón. This traditional sausage soup is a beloved staple in many Puerto Rican households, especially during cooler evenings or family gatherings.

Packed with smoky, savory salchichón sausage, fresh vegetables, and a rich, flavorful broth, this soup is both satisfying and easy to prepare. Whether you’re a seasoned cook or just beginning your culinary adventures, this recipe offers a glimpse into the warm, homey flavors of Puerto Rico that will surely delight your palate.

In this blog post, I’ll guide you through the step-by-step process of making authentic Puerto Rican style sopa de salchichón. Along the way, you’ll discover why this recipe is a must-try, the essential ingredients and equipment needed, and some handy tips to customize it to your liking.

So, grab your apron and let’s bring a taste of Puerto Rico to your kitchen!

Why You’ll Love This Recipe

Sopa de salchichón is a perfect blend of comfort and tradition. The rich, smoky flavor of the sausage infuses the broth, creating a deep, savory base that warms the soul.

This soup is incredibly versatile — you can add your favorite vegetables or adjust the spice level to suit your taste. It’s also a fantastic one-pot meal, making cleanup a breeze.

Whether you’re serving it as a hearty lunch or a filling dinner, this recipe is sure to bring smiles and requests for seconds around your table.

Ingredients

• 1 lb Puerto Rican salchichón sausage, sliced into 1/2-inch rounds
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 green bell pepper, chopped
• 1 cup yautía (taro root) or substitute with more potatoes, peeled and diced
• 1/2 cup pumpkin, peeled and cubed (optional)
• 1/4 cup cilantro, chopped
• 6 cups chicken broth or water with chicken bouillon cubes
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup cooked rice (optional, for serving)

Equipment

• Large soup pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or ladle
• Measuring cups and spoons
• Colander or strainer (optional, for rinsing vegetables)
• Bowls for serving

Instructions

1. Prepare the vegetables and sausage: Wash, peel, and chop all vegetables into bite-sized pieces. Slice the salchichón sausage into 1/2-inch rounds.
2. Sauté aromatics and sausage: Heat the olive oil in your soup pot over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes. Add the sliced salchichón and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Add spices: Sprinkle the oregano and ground cumin over the mixture, stirring to combine and release their aromas, roughly 1 minute.
4. Add broth and root vegetables: Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the diced potatoes, carrots, yautía, and pumpkin if using. Reduce the heat to a simmer.
5. Simmer the soup: Let the soup simmer gently for 25-30 minutes or until the vegetables are tender when pierced with a fork.
6. Adjust seasoning: Add salt and black pepper to taste. Stir in the chopped cilantro and green bell pepper, cooking for an additional 5 minutes to soften the pepper slightly while keeping its fresh flavor.
7. Optional rice serving: If you like, serve the soup over a scoop of cooked rice in each bowl for a heartier meal, or add the rice directly to the soup during the last 5 minutes of cooking.
8. Serve hot: Ladle the soup into bowls and enjoy immediately. This soup pairs wonderfully with crusty bread or a fresh salad.

Tips & Variations

For an extra depth of flavor, try adding a splash of dry white wine when sautéing the sausage and aromatics.

If you can’t find Puerto Rican salchichón, substitute with a smoky chorizo or kielbasa for a similar effect.

Feel free to customize the root vegetables: yucca, plantains, or even sweet potatoes make delicious additions to this hearty soup.

For a lighter version, reduce the amount of sausage and bulk up the soup with more vegetables or beans.

Adding a squeeze of fresh lime or a dash of hot sauce just before serving can brighten the flavors beautifully.

Nutrition Facts

Serving Suggestions

This soup is wonderfully versatile when it comes to serving. For an authentic Puerto Rican meal, serve sopa de salchichón with a side of Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas to add a refreshing crunch and balance to the hearty soup.

If you’re looking for a comforting carb side, try pairing it with warm, crusty bread or a scoop of steamed rice to soak up the delicious broth.

For other comforting soups that complement this dish, check out my Vegan Potato Corn Chowder Recipe for Cozy Comfort Food or explore light meal options with the 400 Calorie Vegetarian Dinner Recipe Ideas for Healthy Meals.

Conclusion

Sopa de salchichón is more than just a soup — it’s a delicious journey into the heart of Puerto Rican home cooking. The combination of smoky sausage, tender root vegetables, and fragrant herbs creates a dish that’s both nourishing and bursting with flavor.

This recipe is perfect for family dinners, casual get-togethers, or anytime you want a taste of the island’s culinary heritage.

With its straightforward preparation and flexible ingredient list, this soup invites you to experiment and make it your own. Whether you enjoy it as a standalone meal or paired with fresh sides, sopa de salchichón is guaranteed to warm your heart and satisfy your hunger.

Give it a try and bring a little Puerto Rican sunshine to your table today!

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