This Cabbage Soup Recipe has been updated. It appeared first in January 2021.
This easy cabbage soup is a 45-minute, one-pot winter soup with savoy cabbage, beans, rosemary, and a whisper of clove—hearty, simple, and weeknight-friendly. Serves 4-5 portions.
This dish is a classic Venetian recipe, that I learned in my family kitchen—savoy cabbage + rosemary & clove is how we’ve always made it. My parents cabbage in all its possible incarnations and, while I was not fond of it as a child, I became quite obsessed with it as an adult!
This cabbage soup recipe will be a great start after the holiday indulgence, so follow me while I will share this healthy recipe. I will also suggest many variations to appeal to those who want a more decadent version.
Why you will love this recipe
- Predominant Italian flavor: rosemary and cloves are key ingredients for this soup recipe.
- Pantry friendly: beans, broth, potato, onions, garlic. You might have most of the ingredients you need, savoy cabbage is in season!
- Weeknight-fast meal prep: prep time of under 45 minutes.
- It is a vegan and vegetarian cabbage soup ideal for the month of January
- Easily customizable: you can always have a different variation.
- Easy to store for longer: cook a batch!
What makes this Cabbage soup outstanding
The recipe for cabbage soup will require a few simple ingredients and one pot.
Savoy Cabbage: This is the key ingredient in the recipe. It is packed with nutrients – 1 cup of savoy cabbage is rich in vitamin C, K, and antioxidants. Let it simmer 10 minutes in broth, befroe addign the ingredients, it will flavor better the soup.
Leeks, Onions, Garlic & Celery: These vegetables give a burst of flavor to the soup. Different form the usual soffritto, the combination of different allium and the addition of celery gives the soup a garlicky, herbaceous notes.
Potatoes: Rich in potassium, they will give a bit of substance to the recipe without adding too many calories.
White Beans: High in proteins, they are a great alternative to meat and widely used in the Venetian inland. I used cannellini, but borlotti beans, garbanzo beans or white giant beans are all good substitutions.
Rosemary, Parsley and Cloves: I love mixing herbs and spices to give some flavors without overpowering the soup. Nutmeg and Cinnamon will add some gentle heat, while parsley add freshness.
Cabbage Soup substitutions and variations
- You can sub the savoy cabbage with green cabbage. And instead of leek, you can use onions.
- If you do not like potatoes, you can sub them with turnips or with small tubes of pasta, called ditalini. That is how my mom usually varies this soup.
- For a hearty meat burst: Add some chopped sausage along with the leeks, celery and garlic. Continue cooking as per the recipe.
- For a crunchy meat topping: Brown some bacon in a pan, pat it dry on a paper towel to remove the excess fat, and chop it in small bites. Sprinkle it on top of your soup with some Parmesan cheese.
- For a more tomato-y flavor: Add some chopped tomatoes after adding the cabbage and continue as per the recipe.
- For a more spicy flavor: Instead of cloves use cayenne pepper. This spice will go well with the tomato and sausage variations.
- For a more herbaceous flavor: Add kale, broccoli or spinach. Reduce the cabbage quantity by half.
How to prepare Savoy Cabbage
- You need to remove any damaged exterior leaves.
- Then you chop off the bottom and cut the cabbage in half.
- With a knife, cut out the core and discard it.
- Then proceed by chopping the savoy cabbage. If you are using the cabbage for soup, you should cut it into shreds. If instead you are making a recipe calling for whole leaves, you can easily detach them.
How to make the Cabbage Soup Recipe
This soup is very quick and easy to make.
Prepare the base: Start by heating the oil in a shallow pot. When the oil shimmers, add the rosemary. Give this around 2 minutes so the oil can absorb the essence of the rosemary, and then add the chopped leeks, onions, celery and garlic and cook until the vegetables soften. This will take 5 to 10 minutes.
Add the Cabbage: Remove the rosemary and add the cabbage to the pot, sauteeing for 3 minutes. Add 5 cups of vegetable broth and allow it to simmer for 10 minutes.
Add the rest of the Ingredients: add the cubed potatoes and the cloves. Add some salt and pepper to taste. Cook for 15 minutes and then add the beans, cooking for 5 more minutes.
Serve it: Plate it and sprinkle some fresh chopped parsley on top.
Ingredients
- 1 pound savoy cabbage shredded
- ½ cup leek chopped
- 1 cup onions chopped
- ½ cup celery chopped
- 3 cloves garlic chopped
- 1 ½ cup potato chopped
- 2 cup white beans
- 2 tbsp olive oil
- 1 sprig rosemary
- 2 tsp salt
- 2 tsp pepper
- 4 tbsp parsley
- 3 units cloves
- 5 cups vegetable broth
To serve (optional)
- 2 tbsp parmesan
- 4 slices bread whole wheat
Instructions
- Start by heating the oil in a shallow pot. When the oil shimmers, add the rosemary. After 2 minutes, add the chopped leeks, onions, and garlic and cook until the vegetables soften. This will take 5 minutes. Add the celery.
- In the meantime, prepare the cabbage (see notes).
- Remove the rosemary and add the cabbage to the pot, sauteeing for 3 minutes.
- Add 5 cups of vegetable broth and allow it to simmer. After 5 minutes, add the cubed potatoes and the cloves. Add some salt and pepper to taste.
- Cook for 15 minutes and then add the beans, cooking for 5 more minutes.
- Serve the soup in individual bowls. Sprinkle it with parsley (see notes).
Notes
- To prepare the cabbage: you need to remove any damaged exterior leaves. Then you chop off the bottom and cut the cabbage in half. With a knife, cut out the core and discard it. Then proceed by chopping the savoy cabbage by cutting it into shreds.
- If you are looking to make this a more substantial meal, you can serve it with wholewheat toasted bread and some Parmesan cheese.
- This soup is great for big batch cooking as it keeps for 3-4 days in an airtight container in the refrigerator. It is also a great soup to freeze; it will stay good for 2-3 months.
- For substitution and variations, check out this post.
- I used a pinch of salt and 3 teaspoon vegetable broth diluted in 5 cups of water, if sodium seems too much, omit the salt and use only the vegetable broth. I chose an organic natural brand.
Nutrition
Easy Cabbage Soup: Frequentlu Asked Questions
Can I use green cabbage instead of Savoy cabbage?
Yes. Green cabbage works very well in this soup. It has a slightly firmer texture and a more pronounced cabbage flavor than Savoy, but once simmered it softens beautifully. Just slice it thinly and allow a few extra minutes of cooking time if needed.
Can I make this cabbage soup in the Instant Pot?
Yes. Sauté the aromatics using the Sauté function, then add the remaining ingredients. Cook on High Pressure for 7 minutes, allow 5 minutes of natural release, then manually release the rest. Stir well before serving and adjust seasoning.
How do I thin or thicken the soup?
To thin the soup, simply add more hot broth or water until it reaches your desired consistency.
To thicken it, let the soup simmer uncovered for a few extra minutes, or mash a small portion of the cabbage and vegetables directly in the pot for a naturally thicker texture—no flour needed.
Can I add sausage, or keep it vegetarian?
Both options work beautifully. For a heartier version, add Italian sausage (sweet or spicy), browned first with the onions. To keep it vegetarian, use a good-quality vegetable broth and finish with a drizzle of extra-virgin olive oil for richness.
Can I freeze cabbage soup? What’s the best way to reheat it?
Yes, this soup freezes well. Let it cool completely, then store in airtight containers for up to
Can I use green cabbage instead of Savoy cabbage?
Yes. Green cabbage works very well in this soup. It has a slightly firmer texture and a more pronounced cabbage flavor than Savoy, but once simmered it softens beautifully. Just slice it thinly and allow a few extra minutes of cooking time if needed.
Can I make this cabbage soup in the Instant Pot?
Yes. Sauté the aromatics using the Sauté function, then add the remaining ingredients. Cook on High Pressure for 7 minutes, allow 5 minutes of natural release, then manually release the rest. Stir well before serving and adjust seasoning.
How do I thin or thicken the soup?
To thin the soup, simply add more hot broth or water until it reaches your desired consistency.
To thicken it, let the soup simmer uncovered for a few extra minutes, or mash a small portion of the cabbage and vegetables directly in the pot for a naturally thicker texture—no flour needed.
Can I add sausage, or keep it vegetarian?
Both options work beautifully. For a heartier version, add Italian sausage (sweet or spicy), browned first with the onions. To keep it vegetarian, use a good-quality vegetable broth and finish with a drizzle of extra-virgin olive oil for richness.
What gives this soup its Italian flavor?
The signature Italian character comes from fresh rosemary and a subtle clove, used sparingly. Together, they add warmth and depth without overpowering the vegetables—simple, restrained, and very much in the spirit of Italian home cooking.
How to serve quick and easy cabbage soup
- This soup is ideal for lunch or dinner and serves 4-5 people.
- If you are looking to make this a more substantial meal, you can serve it with wholewheat toasted bread and some Parmesan cheese. This will give you a filling vegetarian bowl of goodness with rustic flavors from the crunchy bread and nutty parmesan.
- Do you want enjoy this soup with a side dish? Consider the Little Green Salad, which is a light side dish, ideal if you’re going to make a complete healthy meal.
Cabbage Soup: Storing Suggestions
- This soup is great for big batch cooking as it keeps for 3-4 days in an airtight container in the refrigerator.
- It freezes well: t will stay good for 2-3 months in an airtight container.
- Reheat gently on stovetop 4–6 min; or microwave 2–3 min, stirring halfway.
- If you use pasta, I recommend to not freeze it, as pasta does not preserve its texture. I suggest you just keep it in the refrigerator and consume it in the following days.
More Italian WInter Soup Recipes
If you like more chunky soup:
Authentic Italian Minestrone: an ever green soup, ideal in the cold month and made with vegetables, tomato, soffritto, beans.
Green Detox Spring Soup. A light version of minestrone, packed with vegetables that you can customize all year long depending on what is available.
If you like more legume based soup:
Pasta e Fagioli: a soup that has its own declination depending on the region. In Veneto we usually add radicchio on top.
Lentil soup with Prosciutto Crudo: a winter magic soup, where the richness of the lentils meat the crunchy, subtle and savory flavor of Prosciutto Crudo.
If you prefer creamier soup:
Butternut Squash Soup: A creamy and spiced soup that releases the fall flavors such as caramelized roasted butternut squash and allspices. Blended with some cream, it is the perfect appetizer or light lunch meal.
Sunchocke Soup: A true delicacy, this recipe is ready in less than a hour and it is the perfect winter warmer. A touch of truffle oil makes it an elegant appetizer for your guests or date!
✨ This Easy Cabbage Soup is a comforting winter recipe! I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram @Italian_Kitchen_Confessions.To get more ideas follow me on Pinterest.✨
