There’s something truly comforting about a warm bowl of soup, especially one that feels like a big hug in a bowl. My Hearty Italian Cabbage Soup Recipe is exactly that—it’s packed with fresh veggies, rich tomato broth, and classic Italian herbs that come together into a soup you’ll want to make again and again.
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Why You'll Love This Recipe
When I first made this Hearty Italian Cabbage Soup Recipe, I was blown away by how much flavor such simple ingredients could deliver. It’s ideal for chilly days but light enough to enjoy year-round. Plus, it’s so flexible that you can customize it to fit what’s in your fridge.
- Loaded with fresh veggies: You get carrots, celery, green beans, potatoes, cabbage, and more all swimming in a vibrant tomato broth.
- Hearty yet healthy: Naturally gluten-free and packed with nutrients, it’s comfort food without the guilt.
- Super versatile: You can easily swap in your favorite vegetables or add proteins like Italian sausage or beans for extra heft.
- Keeps well for leftovers: This soup tastes even better the next day, making meal prep a breeze.
Ingredients & Why They Work
Each ingredient plays a role in this soup’s comforting flavor and nourishing qualities. When you shop, pick fresh and firm vegetables for the best texture, and don’t skip the herbs—they really bring the soup alive.
- Extra virgin olive oil: Adds richness and helps soften the aromatics in the base.
- Small onion: The sweet foundation that balances savory elements.
- Carrots: Sweetness and bright color make the soup inviting.
- Celery: Adds a subtle crunch and depth to the broth.
- Garlic cloves: Essential for punchy Italian flavor.
- Fresh green beans: Give a nice snap and fresh bite.
- Yukon gold potatoes: Tender and creamy once cooked, great for heartiness.
- Fire roasted diced tomatoes: Bring smoky, rich tomato flavor to the broth.
- Kidney beans: Protein-packed and filling, perfect for extra texture.
- Tomato sauce: Deepens the tomato base beautifully.
- Low sodium chicken broth: You can swap for vegetable broth for a vegetarian twist; it creates the savory soup base.
- Worcestershire sauce: Adds umami magic that’s subtle but important.
- Dried basil, parsley, oregano, thyme: Classic Italian herbs that lift every spoonful.
- Salt, sugar, pepper: To balance and enhance all the flavors.
- Bay leaf: Slowly infuses the broth with a delicate earthiness.
- Green cabbage: The star vegetable that softens perfectly without losing body.
- Lemon juice: A splash at the end brightens and freshens the whole bowl.
Make It Your Way
I love that this Hearty Italian Cabbage Soup Recipe invites you to make it just how you like. Whether you’re in the mood for a vegetarian meal, or you want to add a meaty kick, go for it! It’s your soup, your rules.
- Variation: My go-to twist is adding Italian sausage or diced ham for a cozy, meaty version that’s just as easy.
- Vegetarian option: Use vegetable broth and throw in extra beans or lentils for protein to keep it hearty.
- Seasonal tweaks: Swap green beans for zucchini in summer or throw in some kale for extra greens in colder months.
- Spice it up: A pinch of red pepper flakes or a splash of hot sauce turns this into a bold, warming meal.
Step-by-Step: How I Make Hearty Italian Cabbage Soup Recipe
Step 1: Sauté the Flavor Base
First, heat the olive oil in a large pot over medium heat. Toss in the chopped onions, sliced carrots, and celery and cook for about 5 to 7 minutes until the onions turn translucent and soft. Stir often so nothing sticks or browns. Then add the minced garlic and cook for just 30 seconds—you want that garlic fragrant but not burnt, or it’ll turn bitter.
Step 2: Build the Soup Base
Next, add the potatoes, green beans, fire roasted tomatoes (with their juices), kidney beans, tomato sauce, broth, Worcestershire sauce, herbs, and spices to your pot. Give everything a good stir, pop in the bay leaf, and bring it to a boil. Once boiling, reduce the heat and let it simmer uncovered for 15 to 20 minutes, or until the potatoes are fork-tender. This is when all those flavors start marrying beautifully.
Step 3: Add the Cabbage and Finish
Finally, stir in the sliced cabbage and cover the pot. Let the soup simmer gently for just a few more minutes until the cabbage wilts but still holds a little bite. Right before serving, stir in a splash of fresh lemon juice to brighten up the flavors. Taste the soup and adjust salt, pepper, or add a pinch of red pepper if you like it spicier. Feel free to add a bit more broth if you want it less chunky. And that’s it!
Top Tip
After making this soup a dozen times, I’ve learned a few simple tips that really help it shine and make cooking easier—especially if you’re juggling busy days.
- Don’t overcook the garlic: Adding garlic last-minute keeps it fresh and bright instead of bitter.
- Potatoes matter: Yukon golds hold their shape well and give a lovely creamy texture once tender.
- Simmer uncovered: This concentrates those Italian spices and thickens the broth just right.
- Fresh lemon juice: Adding it at the end wakes up all the flavors—you don’t want to miss this step!
How to Serve Hearty Italian Cabbage Soup Recipe
Garnishes
I’m a big fan of topping this soup with freshly grated Parmesan or Pecorino cheese—hot soup melts it in delightfully. A sprinkle of chopped fresh basil or parsley adds a pop of color and freshness. Sometimes, I drizzle a little extra virgin olive oil for that silky finish.
Side Dishes
Crisp garlic bread or a slice of rustic Italian bread goes perfectly alongside. If I want something lighter, a simple green salad tossed in lemon vinaigrette balances the meal. This combination always makes everyone happy at the table.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls—kids and adults alike love that cozy touch. You can also ladle it over cooked polenta or serve alongside polenta cakes for a comforting twist that feels extra special. It makes for a memorable hearty meal every time.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover soup in airtight containers in the fridge. It keeps well for up to 4 days. I like to portion it out for easy grab-and-go lunches throughout the week—just heat it up and you’re good to go.
Freezing
This Hearty Italian Cabbage Soup Recipe freezes wonderfully. I usually freeze it in meal-sized containers or heavy-duty freezer bags. When you’re ready, thaw overnight in the fridge and reheat gently on the stove, stirring occasionally.
Reheating
Reheat on medium-low heat, adding a splash of broth or water if the soup feels too thick after storage. Stir often to keep the veggies tender but not mushy. A quick squeeze of lemon juice after reheating always freshens it up nicely.
Frequently Asked Questions:
Absolutely! Just swap the chicken broth for a good quality vegetable broth and omit any meat additions. The kidney beans add plenty of protein and texture.
Store leftovers in airtight containers in the refrigerator for up to 4 days. For longer storage, place in freezer-safe containers or bags and freeze for up to 3 months. Reheat gently on the stove with a splash of broth if needed.
Yes! Adding cooked pasta, barley, or rice right before serving works great. If you add uncooked grains to the soup during simmering, adjust liquid accordingly and cook until tender.
Add the cabbage near the end of cooking and simmer just until it wilts, usually 3-5 minutes. Overcooking cabbage leads to a mushy texture, so keep an eye on it.
Final Thoughts
This Hearty Italian Cabbage Soup Recipe holds a special place in my kitchen rotation because it’s the perfect balance of nourishing, flavorful, and flexible. I hope you enjoy making it as much as I do and that it becomes a go-to comforting meal for you and yours. Once you try it, I bet it’ll become one of your favorite soups too—warm, hearty, and simply delicious.
Print
Hearty Italian Cabbage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This Best Cabbage Soup Recipe is a hearty, healthy, and comforting Italian-inspired vegetable soup loaded with cabbage, carrots, celery, green beans, tomatoes, and kidney beans in a flavorful tomato broth. Easy to prepare and naturally gluten free, it's perfect for a low-calorie meal that keeps well for lunches or dinners throughout the week.
Ingredients
Vegetables
- 1 small onion, chopped
- 3 medium carrots, thinly sliced (1 ½ cups)
- 4 stalks celery, sliced (1 ½ cups)
- 6 oz. fresh green beans, trimmed and cut into 1-inch pieces
- 2 medium Yukon gold potatoes, peeled and chopped into ½-inch cubes
- 4-5 cups green cabbage, sliced ¼-inch wide
- 4-6 cloves garlic, minced
Liquids & Canned Goods
- 2 tablespoons extra virgin olive oil
- 1 14.5 oz. can fire roasted diced tomatoes with juices
- 1 15.5 oz. can kidney beans, drained and rinsed
- 1 15 oz. can tomato sauce
- 8 cups low sodium chicken broth (or vegetable broth)
- A splash of lemon juice
Seasonings
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 1 bay leaf
Instructions
- Prepare the base vegetables: Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook while stirring often for 5-7 minutes until the onions soften and become translucent.
- Add garlic: Add the minced garlic to the pot and sauté for 30 seconds until fragrant, being careful not to burn it.
- Add remaining soup ingredients except cabbage: Pour in the fire roasted diced tomatoes with juices, drained kidney beans, tomato sauce, and chicken broth. Stir in the chopped potatoes, green beans, Worcestershire sauce, dried basil, dried parsley, dried oregano, salt, sugar, dried thyme, pepper, and add the bay leaf. Stir to combine all ingredients.
- Simmer the soup: Cover the pot and bring the soup to a boil. Once boiling, uncover and reduce the heat to a gentle simmer. Cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Add cabbage and finish cooking: Stir in the sliced green cabbage, cover again, and simmer for a few more minutes just until the cabbage has wilted but still retains some texture.
- Season and serve: Remove the bay leaf. Stir in a splash of lemon juice to brighten flavors. Taste the soup and adjust seasoning by adding extra salt, pepper, or red pepper flakes if desired. Add more broth if you prefer a less chunky consistency. Serve hot.
Notes
- This soup is naturally gluten free and very versatile; you can swap in your favorite vegetables or add proteins like Italian sausage, beef, chicken, ham, or corned beef.
- Add grains such as rice, barley, or pasta to make the soup heartier, adjusting cooking times accordingly.
- Using low sodium broth allows better control over the saltiness of the soup.
- The soup keeps well refrigerated for easy meals throughout the week and can be frozen for longer storage.
- A splash of lemon juice at the end brightens the overall flavor and balances the richness of the broth.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
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