🌱 Vegan Sopa de Salchichón (Puerto Rican “Sausage” Soup)



Let’s veganize this Puerto Rican classic: Sopa de Salchichón – but make it plant-based and still slap like the OG. 🍲✨

🌱 Vegan Sopa de Salchichón (Puerto Rican “Sausage” Soup)

Total Time: 45 min | Prep: 15 min | Cook: 30 min | Serves: 4–6

When the weather drops (or the vibes call for comfort), this soup hits different. Traditionally made with salchichón (cured sausage), we’re flipping the script with a smoky, savory plant-based sausage that still brings all that Puerto Rican flavor. Think cozy, chunky, and totally satisfying—perfect for dipping pan sobao or serving with a side of rice.

🛒 Ingredients

👩🏽‍🍳 Instructions

  1. Sauté the base:
    In a large pot, heat olive oil over medium. Add onion, pepper, and garlic—sauté for about 3 mins until fragrant. Stir in sofrito, tomato sauce, sazón, adobo, oregano, and bay leaf.

  2. Add sausage + veggies:
    Toss in vegan sausage rounds and let them brown slightly (2–3 mins). Add potatoes, carrots, and olives.

  3. Pour broth + simmer:
    Add the broth and bring to a boil. Reduce heat and simmer for 10–12 minutes.

  4. Add pasta:
    Stir in fideos or broken spaghetti. Simmer another 8–10 minutes until pasta and veggies are tender. Add water if it thickens too much.

  5. Finish it off:
    Taste and adjust seasoning. Remove bay leaf. Garnish with fresh cilantro before serving.

🧠 Mom Tips

  • 🌭 Want more “salchichón” vibes? Slice your vegan sausage on the diagonal and crisp it a bit before adding.

  • 🍋 A lil’ squeeze of lime right before serving? Game-changer.

  • 🧊 This soup stores well—leftovers taste even better the next day!

🥣 Why I Love It

This soup takes me straight back to rainy afternoons, loud domino games, and the smell of something good bubbling in the kitchen. It's proof that you can keep all the sabor de la isla—without the meat. Your abuela might side-eye it... until she tastes it. 😉



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