The fermentation of silage process depends on the initial balance of nutrients in the ensiled forage and must minimize nutritional losses. Agricultural regions have high quantities of crop residues, and sometimes these residues have nutritional value and are used as co-products like soybean hulls but stalks, leaves and broken grains are frequently lost. The objective of this assay was to evaluate the effects of the soybean crop residue inclusion (0, 3 and 6% as fed basis) on sorghum silage quality. Sorghum was harvested at 30% dry matter (DM), mixed with the residues and ensiled targeting density between 600 and 650 kg as fed/m³ using 6 silos/treatment. The nutritional value was evaluated after 50 d of ensiling. There was a significant effect of the soybean residue inclusion for crude protein (CP) (5.59, 6.50 and 6.74% DM), and neutral detergent insoluble protein (NDIP)/CP (42.46, 35.24 and 32.60%). The soybean residue inclusion reduced the non-fiber carbohydrates (34.51, 31.77 and 29.93% DM) and total carbohydrates (85.84, 84.84 and 83.79% DM) which caused decreases in in vitro DM digestibility (63.49, 63.35 and 59.71%) and in vitro OM digestibility (65.77, 61.64 and 59.05%). Linear increase in gas production (75.50, 101.62 and 129.22 mm³/gDM/h) was observed. The pH close to 3.8 at the moment of opening the silo, the constant ammonia-N concentration (72.8 g/kg total N), and the high recovery of DM 86.87% and OM 85.74% indicate heterolactic fermentation favoring acetic acid production which promotes aerobic stability of silage. An inclusion of soybean crop residue up to 6% as fed basis in sorghum silage is possible without effects on the fermentation characteristics of the silage.