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. This soup freezes great too!
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.
If you were to ask me what is the food I eat the most year round, my answer would be soup.
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. I don’t normally make cabbage soup but I had a bag of leftover cabbage from coleslaw so I decided to add it.
If you like this soup you also might like this Vegetable Barley Soup, lebanese lentil soup, moroccan lentil soup, chicken lentil soup or this ramen soup recipe.
Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- 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.
- Broth: This soup uses vegetable broth but you also can use chicken broth or try making your own Homemade Chicken Broth.
- 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 Vegetable Cabbage Soup
Step 1: Cook Pasta: Cook the pasta according to the package.
Step 2: Sauté Vegetables: In a large pot heat the 2 Tablespoons olive oil over medium heat. Add the onion and sauté for 2 minutes. Add the garlic, carrots and celery and sauté for another 3-4 minutes.
Step 3: Add Remaining Ingredients: 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. Add the kale and continue to simmer on low until the kale is wilted, about 2-3 minutes.
Step 4: Add Pasta: Add the cooked pasta to the soup and give it a good stir. Remove from the heat and serve the soup in individual bowls. Add fresh herbs and red pepper flakes.
Storage Tips
Store the leftover cabbage soup recipe in the fridge for up to 5 days in an airtight container. You can also freeze this soup for up to 3 months. Make sure to let it cool completely before freezing.
Recipe FAQ
I like green cabbage, but savoy and napa also work well. Red cabbage can be used, but it may change the color of the broth.
No you don’t need to. The cabbage will soften quickly and can be added raw. Add it in the last 15–20 minutes so it doesn’t overcook.
This is a great base for protein. Try beans like navy beans, chickpeas or cannellini, chicken, ground turkey or pork or shrimp.
More Soup Recipes
Vegetarian
Moroccan Carrot Red Lentil Soup
Mediterranean
Lebanese Lentil Soup
Mediterranean
Lemon Lentil Soup Recipe
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Vegetable Soup with Cabbage
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 teaspoon paprika
- 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
- Parmesan cheese or mozzarella cheese
Instructions
- Cook the pasta according to the package.
- In a large pot heat the 2 Tablespoons olive oil over medium heat. Add the onion and sauté for 2 minutes.
- Add the garlic, carrots and celery and saute for another 3-4 minutes.
- 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.
- Add the kale and continue to simmer on low until the kale is wilted, about 2-3 minutes. Add the cooked pasta to the soup and give it a good stir.
- Remove from the heat and serve the soup in individual bowls. Add fresh herbs and Parmesan cheese.
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.
What can be substituted for the small pasta? I have celiac and do not eat gluten. Thanks
You could leave that out or you could use quinoa, brown rice or try Sorghum. Any of those could work!