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You will love this vegetarian soup to warm you! Vegetable Soup with Cabbage is a healthy, hearty soup that is packed with vegetables, beans and tiny pasta.

Vegetable Soup with Cabbage is a recipe you can make in under 30 minutes and can enjoy all year round. This soup also freezes well for later, making it a great meal-prep option. I love soups that are loaded with vegetables but also beans. The beans offer you a good dose of protein to keep you feeling full. 

Add this soup to the rotation this winter along with my other favorites like this White Bean Soup and this Homemade Minestrone Soup.

VEGETABLE SOUP WITH CABBAGE

If you were to ask me what is the food I eat the most year round, my answer would be soup.

I love how versatile soups are and the fact you can make big batches. Leftovers are a moms best friend and in my house there is no exception.

I also really enjoy soups that I can make but modify using the ingredients that are in my fridge and my pantry.

For those of you who follow the Mediterranean diet, this Vegetable Soup with Cabbage fits right in there.

You can easily lose the pasta and just do the vegetables and beans to make it low carb. I adore those tiny little pastas in soups, like this Italian Wedding Soup, so I knew I had to add it to this Vegetable Soup. 

One of the unique things I added to this soup was the cabbage. I love cabbage and forget to use it in soups. I mostly use it in salads like this Healthy Coleslaw and this Mango Cabbage Coleslaw. 

I don’t normally make cabbage soup but I had a bag of leftover cabbage from coleslaw so I decided to add it.

I love the texture it adds and now will often use it in soups. 

WHAT INGREDIENTS ARE IN THIS SOUP?

VEGETABLES: Since this is a vegetable soup you better believe it is loaded with veggies. I used carrots, celery, cabbage, zucchini, diced tomatoes and onions.

Feel free to add in whatever vegetables you have on hand. 

BEANS: I love using white beans in soup. They are creamy and add protein to the dish.

You can substitute in any bean you like. I also really like chickpeas in this easy soup. 

GREENS: I always have a bag of frozen kale or spinach in my freezer so I can add handfuls to my soup.

Both of those greens work nice in this soup along with swiss chard. 

SPICES: I added oregano, basil and thyme into this soup along with crushed red pepper for extra spice.

Get creative and add your favorite spices! 

PASTA: The pasta in this recipe is not necessary but if you want to add it I suggest trying a small pasta.

I love acini de pepe pasta which is what you often find in Italian Wedding Soup. 

HOW TO MAKE THIS SOUP?

I make this soup on the stove-top and it comes together in under 30 minutes.

1. Cook the pasta according to the package.  
2. Start by chopping up your vegetables. Heat the olive oil in a large pot and sauté the garlic and onion. Add the carrots, celery, spices and continue to sauté.
3. Stir in the broth, diced tomatoes, cabbage and zucchini and simmer for another 5-8 minutes. Add in the kale and simmer until wilted. Stir the pasta in and simmer for another 1-2 minutes. 
4. Serve warm with parsley and fresh basil. 

IF YOU LIKE THIS SOUP YOU ALSO MIGHT LIKE THESE:

MOROCCAN CARROT RED LENTIL SOUP

SLOW COOKER LENTIL SOUP

LEBANESE LENTIL SOUP

CHICKEN DETOX SOUP

Vegetable Soup with Cabbage

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

You will love this vegetarian soup to warm you! Vegetable Soup with Cabbage is a healthy, hearty soup that is packed with vegetables, beans and tiny pasta.

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Ingredients

• 1 cup acini de pepe pasta or other small pasta
• 2 Tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 of a large sweet onion, diced
• 3 large carrots, peeled, chopped
• 2 celery stalks, chopped
• 1 cup cabbage, chopped
• 1 medium zucchini, sliced
• 1 teaspoon oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper {optional}
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 - 16 ounce can of white beans, drained
• 1 - 28 ounce can of diced tomatoes in sauce {try fire roasted if you want extra flavor}
• 4 cups of vegetable broth
• 2 cups of kale, chopped {or green of your choice}
• Fresh parsley, chopped
• Fresh basil, chopped
• Crushed red pepper
• Parmesan cheese or mozzarella cheese

Instructions

1. Cook the pasta according to the package.
2. In a large pot heat the 2 Tablespoons olive oil over medium heat. Add the onion and sauté for 2 minutes.
3. Add the garlic, carrots and celery and saute for another 3-4 minutes.
4. Add the zucchini, cabbage, white beans, diced tomatoes, vegetable broth, oregano, basil, thyme, crushed red pepper, salt and pepper and stir. Turn the heat to low and simmer for 6-8 minutes, or until the zucchini is just tender.
5. Add the kale and continue to simmer on low until the kale is wilted, about 2-3 minutes.
6. Add the cooked pasta to the soup and give it a good stir.
7. Remove from the heat and serve the soup in individual bowls. Add fresh herbs and crushed red pepper.

Notes

This soup lasts nicely up to a week in an airtight container in the fridge.

You can also freeze this soup for up to 3 months but make sure to cool completely before freezing.