A robust salami soup recipe with chunks of salchichon and potatoes, with herbs, sofrito, olives and more!
Prep Time: 15 minutes
- 6 oz salami
- 1/2 onion
- 1/3 cup sofrito
- 1/4 cup cilantro
- 3 garlic cloves
- 4 oz tomato sauce
- 1 pkt bullion
- 1/2 cup pitted green olives
- 1 jar pimentos
- 2 potatoes
- 6 oz spaghetti
- 1 bay leaf
- 1 sazon
- 1/4 teaspoon ground oregano
- 1/2 teaspoon ground black pepper
- salt to taste
- 8 cups water
In a large pot over medium high heat, cook salami for 5-6 minutes, stirring often.
Add in onions and sofrito, cook an additional minute or two.
Stir in garlic, tomato sauce, olives, and herbs and seasonings. Stir and allow to cook an additional minute before adding in water and potatoes.
Bring to a boil, reduce heat to a simmer and allow to cook for 30 minutes before adding in the pasta. If you see that you need more water for the noodles, go ahead and add another cup or two. Cook until pasta is tender.
If you don’t have access to Goya salchichon, use Genoa salami!
If your salami is too hard, microwave it with dampened paper towels in the microwave for 2-3 minutes.
Serving: 0g | Calories: 321kcal | Carbohydrates: 41g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 997mg | Potassium: 583mg | Fiber: 4g | Sugar: 3g | Vitamin A: 671IU | Vitamin C: 33mg | Calcium: 41mg | Iron: 2mg