Hearty Cabbage Vegetable Soup

This easy vegetable soup recipe, featuring the humble yet mighty cabbage, can be ready in under 30 minutes, offering a convenient and delicious meal solution for any day of the week. Its excellent freezer-friendly qualities make it a staple for anyone looking to streamline their kitchen routine and have healthy meals on hand. I personally adore soups that are loaded with both vibrant vegetables and hearty beans. The addition of beans provides a substantial dose of plant-based protein, helping you feel fuller for longer and contributing to a balanced diet.

If you were to ask me about the food I consume most frequently throughout the year, soup would undoubtedly be my answer. I’m particularly fond of recipes that offer flexibility, allowing me to adapt them based on whatever fresh ingredients I have stocked in my refrigerator and pantry. For instance, you can easily omit the pasta to transform this into a low-carb, vegetable-and-bean-focused soup. However, I have a soft spot for those delightful tiny pastas often found in soups, reminiscent of my favorite Italian Wedding Soup, which is why I couldn’t resist including them in this Vegetable Cabbage Soup. The idea for adding cabbage stemmed from having some leftover from a coleslaw recipe – a happy accident that turned into a new family favorite!

For those who appreciate the convenience of meal-prep friendly, vegetable-rich bean soups, I highly recommend exploring some of our other popular recipes. Dive into our incredibly flavorful Easy Vegetable Bean Soup Recipe, savor the rustic goodness of Pinto Bean Soup, or try the super-fast Instant Pot Bean Soup. Each offers a unique twist on healthy, comforting sustenance.

Why You’ll Love This Hearty Cabbage Soup

Beyond its delicious taste, this Vegetable Cabbage Soup offers a myriad of reasons to become a regular in your meal rotation:

• Nutrient Powerhouse: Packed with a diverse range of vegetables and legumes, this soup delivers essential vitamins, minerals, and fiber in every spoonful.
• Quick & Convenient: With a total preparation and cook time of just 30 minutes, it’s perfect for busy weeknights when you need a wholesome meal fast.
• Budget-Friendly: Made with readily available and affordable ingredients, this soup is kind to your wallet without compromising on flavor or nutrition.
• Highly Customizable: Easily adapt the recipe to suit your taste preferences or whatever ingredients you have on hand. It’s a fantastic way to use up leftover produce.
• Excellent for Meal Prep: This soup holds up beautifully in the refrigerator for days and freezes exceptionally well, making it ideal for prepping healthy lunches and dinners in advance.
• Vegan & Vegetarian Friendly: A naturally plant-based recipe that can be easily made vegan by ensuring your pasta is egg-free.

Essential Ingredients for Your Soup

Here’s a detailed look at the simple, wholesome ingredients that come together to create this flavorful Vegetable Cabbage Soup. For precise measurements, please refer to the recipe card below.

• Fresh Vegetables: As the name suggests, this soup is generously loaded with vibrant vegetables. We use a foundational mix of sweet carrots, crisp celery, aromatic onions, tender zucchini, and, of course, the star — crunchy cabbage. Feel free to incorporate any other vegetables you have in your fridge, such as bell peppers, green beans, or even corn. This flexibility makes it an excellent “clean out the fridge” meal.
• Hearty Beans: My go-to choice for this soup is creamy white beans, like cannellini or navy beans. They not only add a wonderful texture but also significantly boost the protein content, making the soup more satisfying. However, don’t hesitate to substitute with your favorite variety; chickpeas are another fantastic option that works exceptionally well. If you’re keen on exploring more bean-based protein in soups, try our delicious Vegetable Barley Soup, which also features robust grains and white beans.
• Leafy Greens: I always keep a bag of frozen kale or spinach readily available in my freezer. A handful of these nutritious greens stirred into the simmering soup adds a pop of color and an extra layer of health benefits. Both kale and spinach are excellent choices, and Swiss chard would also be a delightful addition.
• Flavorful Spices: To build a rich, aromatic base, we rely on classic Mediterranean herbs: earthy oregano, fragrant basil, and subtle thyme. A touch of crushed red pepper flakes introduces a gentle warmth, which is entirely optional if you prefer a milder soup. Don’t be shy to experiment with your own favorite spice combinations – a pinch of smoked paprika or a bay leaf could add even more depth.
• Tiny Pasta: While not strictly essential, the addition of small pasta shapes elevates this soup to a comforting, hearty meal. I particularly love acini de pepe pasta, which is famously used in traditional Italian Wedding Soup, for its delicate texture. Other small pasta options like ditalini or orzo would also be perfect. For a gluten-free version, simply use your preferred gluten-free pasta or omit it entirely.
• Canned Tomatoes: Diced tomatoes, ideally fire-roasted for an extra layer of smoky flavor, provide a tangy depth and rich color to the broth.
• Vegetable Broth: Choose a good quality vegetable broth to form the liquid base of your soup. Opt for a low-sodium version to better control the seasoning.
• Olive Oil: A foundational ingredient for sautéing the aromatics, imparting a subtle fruity flavor.
• Salt & Pepper: Essential seasonings to enhance all the natural flavors of the vegetables and herbs.

How to Prepare This Delightful Vegetable Cabbage Soup

Follow these straightforward steps to create a nourishing and incredibly flavorful soup that will quickly become a household favorite:

1. Step 1: Cook the Pasta: Begin by cooking your chosen small pasta according to the package directions. Al dente is usually best, as it will continue to cook slightly when added to the hot soup. Once cooked, drain and set aside.
2. Step 2: Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 2 minutes until it begins to soften and become translucent, releasing its sweet aroma.
3. Step 3: Build the Flavor Base: Stir in the minced garlic, chopped carrots, and celery. Continue to sauté for another 3-4 minutes, allowing these foundational vegetables to soften slightly and their flavors to meld. This step is crucial for developing the soup’s depth.
4. Step 4: Combine Main Ingredients & Simmer: Add the sliced zucchini, chopped cabbage, drained white beans, diced tomatoes (including their sauce), and vegetable broth to the pot. Stir in the oregano, basil, thyme, paprika, crushed red pepper (if using), salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for 6-8 minutes, or until the zucchini and cabbage are just tender-crisp. You don’t want them mushy!
5. Step 5: Add Greens & Finish: Stir in the chopped kale (or other leafy greens). Continue to simmer on low heat for another 2-3 minutes, just until the kale wilts and turns vibrant green. Finally, add the pre-cooked pasta to the soup and give it a good stir to combine all the ingredients.
6. Step 6: Serve and Garnish: Remove the pot from the heat. Ladle the hot soup into individual bowls. For an extra flourish and burst of freshness, garnish with a sprinkle of fresh chopped herbs like parsley or basil, and a dash of extra red pepper flakes if you desire more heat. A grating of Parmesan cheese also adds a lovely savory touch for those who aren’t strictly vegan.

If you’re looking for a lighter, pasta-free, or bean-free option, be sure to try our refreshing Spring Minestrone or the comforting classic Homemade Minestrone.

Storage and Freezing Tips

One of the best features of this Vegetable Cabbage Soup is its excellent shelf life and freezer-friendliness, making it perfect for meal prepping and enjoying later:

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 5 days. The flavors often deepen and improve overnight!
• Freezing: This soup freezes exceptionally well for up to 3 months. To freeze, ensure the soup has cooled completely to room temperature first. Portion it into individual freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat to freeze for easy stacking. Thaw overnight in the refrigerator or gently reheat from frozen on the stovetop over low heat, adding a splash of broth or water if needed.
• Note on Pasta: If you plan to freeze large batches of soup, you might consider cooking and adding the pasta fresh when reheating. This prevents the pasta from becoming too soft or mushy upon thawing and reheating.

Frequently Asked Questions About Vegetable Cabbage Soup

More Wholesome Soup Recipes You’ll Love

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Vegetable Soup with Cabbage

By
Julia Jolliff

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

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Prep:

10 minutes
mins

Cook:

20 minutes
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Total:

30 minutes
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Servings:
6

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}

Instructions

1. Cook the pasta according to the package directions, then drain and set aside.
2. In a large pot, heat the 2 Tablespoons of olive oil over medium heat. Add the diced onion and sauté for 2 minutes until translucent.
3. Add the minced garlic, chopped carrots, and celery to the pot and sauté for an additional 3-4 minutes, stirring occasionally.
4. Stir in the sliced zucchini, chopped cabbage, white beans, diced tomatoes (with their juice), vegetable broth, oregano, basil, thyme, paprika, crushed red pepper (if using), salt, and black pepper. Bring to a gentle simmer, then reduce heat to low and cook for 6-8 minutes, or until zucchini and cabbage are tender-crisp.
5. Add the chopped kale and continue to simmer on low heat until the kale is wilted, about 2-3 minutes. Stir in the cooked pasta.
6. Remove from heat and serve hot in individual bowls. Garnish with fresh herbs and/or Parmesan cheese if desired.

Notes

• This soup stores wonderfully in an airtight container in the fridge for up to a week.
• For freezing, ensure the soup is completely cool. It can be frozen for up to 3 months.
• To prevent pasta from getting too soft when freezing, you can cook and add it upon reheating.

Nutrition Information (per serving)

Calories: 156kcal,
Carbohydrates: 24g,
Protein: 4g,
Fat: 5g,
Saturated Fat: 1g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 3g,
Sodium: 873mg,
Potassium: 376mg,
Fiber: 3g,
Sugar: 5g,
Vitamin A: 6495IU,
Vitamin C: 21mg,
Calcium: 70mg,
Iron: 1mg

Nutrition information is automatically calculated and should only be used as an approximation.

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