There’s nothing quite like a warm bowl of homemade soup to bring comfort, especially on a chilly day. This Vegetable Soup with Cabbage is more than just a meal; it’s a hug in a bowl! Packed with vibrant vegetables, protein-rich beans, and tender tiny pasta, it’s a recipe designed to nourish your body and delight your taste buds. And the best part? It’s incredibly versatile, easy to make, and freezes beautifully, making it perfect for meal prepping throughout the year.

Whether you’re looking for a quick weeknight dinner or a healthy addition to your meal rotation, this Cabbage Vegetable Soup fits the bill. You can whip it up in under 30 minutes, and its robust flavors only improve with time, making leftovers something to truly look forward to. This recipe is also a fantastic choice for those following a Mediterranean diet, and it’s easily adaptable for vegan or low-carb preferences.

Why This Vegetable Soup with Cabbage Will Become Your Go-To Recipe

This isn’t just another soup recipe; it’s a culinary staple that offers a multitude of benefits:

• Quick and Easy: From start to finish, this soup can be on your table in under 30 minutes. It’s ideal for busy weeknights when you crave a wholesome meal without spending hours in the kitchen.
• Nutrient Powerhouse: Loaded with a colorful array of vegetables like carrots, celery, zucchini, and of course, cabbage, this soup is a fantastic source of vitamins, minerals, and antioxidants. Cabbage, in particular, is known for its high fiber and Vitamin C content.
• Protein-Packed: Thanks to the addition of white beans (or your bean of choice), this soup provides a good amount of plant-based protein, helping you feel fuller for longer and supporting overall health.
• Budget-Friendly: Utilizing common, inexpensive vegetables and pantry staples, this soup is kind to your wallet. It’s an excellent way to use up leftover produce from your fridge.
• Customizable: This recipe is a canvas for your creativity. Feel free to swap vegetables, adjust spices, or add different grains or proteins based on what you have on hand or what you prefer. It’s perfect for adapting to dietary needs and personal tastes.
• Freezer-Friendly: Made a big batch? No problem! This soup freezes exceptionally well, making it a fantastic option for meal prepping. Just thaw, reheat, and enjoy a healthy homemade meal whenever you need it.
• Mediterranean Diet Approved: Rich in vegetables, legumes, and healthy fats (from olive oil), this soup aligns perfectly with the principles of the Mediterranean diet, promoting heart health and overall well-being. You can easily make it low-carb by omitting the pasta.

I genuinely believe soup is one of the most versatile and comforting foods, and I enjoy making recipes that allow for modifications based on what’s in my fridge and pantry. This Vegetable Soup with Cabbage embodies that philosophy perfectly.

Explore More Delicious Soup Creations:

If you’re a fan of this hearty vegetable soup, you might also enjoy exploring other comforting and flavorful soup recipes. Here are some of our favorites:

• Italian Wedding Soup: A classic with tiny pasta, just like we love to add here.
• Vegetable Barley Soup: Another wholesome and filling option.
• Lebanese Lentil Soup: A fragrant and nutritious lentil-based soup.
• Moroccan Red Lentil Soup: Full of exotic spices and warmth.
• Chicken Lentil Soup: For those who enjoy adding lean protein to their legumes.
• Easy Ramen Noodle Soup: A quick and satisfying noodle soup.

• Fresh Vegetables: This soup truly lives up to its name! We build a robust flavor base with classic soup vegetables:
  • Carrots: Add natural sweetness and vibrant color.
  • Celery: Contributes a savory, aromatic foundation.
  • Cabbage: The star! Green cabbage is commonly used, but savoy or napa cabbage also work wonderfully. It softens beautifully in the soup, adding a distinct earthy flavor and significant nutritional value.
  • Zucchini: A tender summer squash that blends seamlessly into the soup.
  • Onions: Sautéed to sweet perfection, they form the backbone of the soup’s flavor.
  • Diced Tomatoes: Bring acidity, a hint of sweetness, and a rich tomato base. Fire-roasted diced tomatoes can add an extra layer of smoky flavor.

  Pro Tip: Don’t hesitate to raid your fridge! Bell peppers, green beans, peas, corn, or even leftover roasted vegetables can be excellent additions to this flexible recipe.

• Broth: The liquid foundation of your soup.
  • Vegetable Broth: Keeps the soup vegetarian and vegan-friendly. Ensure it’s low-sodium to control the overall saltiness.
  • Chicken Broth: Can be substituted if you’re not strictly vegetarian, adding a different depth of flavor. You can even try making your own Homemade Chicken Broth for superior taste.
• Beans: For added protein and texture.
  • White Beans: Cannellini, navy, or great northern beans are excellent choices. They become wonderfully creamy and contribute a satisfying heartiness.
  • Chickpeas (Garbanzo Beans): Another fantastic option for their firm texture and nutty flavor.

  Nutrition Boost: Beans are not only a great source of plant-based protein but also provide essential fiber, which aids digestion and helps stabilize blood sugar levels.

• Greens: To boost nutrition and freshness.
  • Kale or Spinach: Adding a handful of frozen or fresh kale or spinach (or a mix!) at the end of cooking wilts beautifully into the soup, adding iron and other vitamins without overpowering the flavor.
  • Swiss Chard: Another leafy green that works well for a slightly more robust flavor.
• Spices & Seasonings: The heart of the soup’s aromatic profile.
  • Dried Oregano, Basil, and Thyme: A classic Mediterranean herb trio that provides a warm, savory, and slightly sweet aroma.
  • Paprika: Adds a subtle earthiness and a beautiful reddish hue.
  • Crushed Red Pepper: (Optional) For those who enjoy a little kick! Adjust to your preferred level of spice.
  • Salt and Black Pepper: Essential for seasoning to taste and balancing all the flavors.

  Flavor Tip: Don’t be afraid to adjust the spice levels. A dash of a smoked paprika could also add a wonderful dimension.

• Pasta: For a delightful texture and added substance.
  • Acini de Pepe: These tiny, bead-like pasta are often found in Italian Wedding Soup and are perfect for this recipe, adding a lovely bite without being too heavy.
  • Other Small Pasta: Orzo, ditalini, or even small elbow macaroni can be used.

  Dietary Note: If you’re aiming for a low-carb or gluten-free soup, simply omit the pasta or use a gluten-free pasta alternative. The soup is incredibly flavorful even without it!

• Olive Oil: Used for sautéing, providing a healthy fat base and enhancing flavor.
• Garnishes (Optional but Recommended): Fresh parsley, fresh basil, a sprinkle of Parmesan cheese (or nutritional yeast for vegan), and an extra pinch of red pepper flakes elevate the final dish.

Crafting Your Delicious Vegetable Cabbage Soup: A Simple Step-by-Step Guide

Creating this flavorful and hearty soup is straightforward and quick, making it perfect for any day of the week. Follow these simple steps to bring this comforting dish to life in your kitchen:

1. Prepare the Pasta: Begin by cooking your chosen small pasta (like acini de pepe) according to the package directions. It’s best to cook the pasta separately and add it at the end to prevent it from becoming mushy and absorbing too much of the broth. Once cooked, drain it and set aside.
2. Sauté the Aromatics and Hard Vegetables: In a large, sturdy 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. Next, add the minced garlic, chopped carrots, and celery. Continue to sauté for another 3-4 minutes, stirring occasionally, until the vegetables start to tenderize and release their aromatic flavors. This step is crucial for building a deep flavor base for your soup.
3. Introduce Remaining Ingredients and Simmer: Now, it’s time to bring the soup together! Add the sliced zucchini, chopped cabbage, drained white beans, canned diced tomatoes (with their sauce), vegetable broth, and all the dry spices: oregano, basil, thyme, paprika, crushed red pepper (if using), salt, and black pepper. Give everything a good stir to combine. Turn the heat down to low, cover the pot, and let the soup simmer gently for 6-8 minutes. The goal here is to allow the flavors to meld and the zucchini to become just tender, but not overcooked.
4. Add Greens and Pasta, Then Serve: Finally, stir in the chopped kale (or your chosen greens). Continue to simmer on low for another 2-3 minutes, just until the kale is wilted and tender. Once the greens are cooked, remove the pot from the heat and gently fold in the pre-cooked pasta. Give it a final stir to ensure the pasta is evenly distributed and warmed through. Serve the soup immediately in individual bowls. Garnish with fresh chopped parsley, fresh basil, a sprinkle of Parmesan cheese, or extra red pepper flakes for a burst of freshness and flavor.

Green cabbage is a popular and excellent choice for its mild flavor and firm texture, which holds up well in soup. However, savoy cabbage, with its crinkly leaves, or napa cabbage, which is a bit milder and sweeter, also work wonderfully. Red cabbage can be used, but be aware that its color may bleed into the broth, giving the soup a purplish tint.

No, there’s no need to pre-cook the cabbage. It will soften quickly as it simmers in the hot broth. To ensure it retains some texture and doesn’t become overly mushy, add the chopped cabbage along with the other main vegetables and simmer for about 6-8 minutes, or until just tender.

Absolutely! This soup provides a fantastic base for various protein additions. For plant-based options, consider adding different types of beans like navy beans, cannellini beans, or even edamame. If you prefer meat, cooked shredded chicken, ground turkey, or ground pork can be stirred in towards the end of cooking. Shrimp can also be added during the last few minutes of simmering until pink and cooked through.

This recipe is naturally vegetarian! To make it fully vegan, simply ensure you use vegetable broth (not chicken broth) and omit any dairy garnishes like Parmesan cheese. Nutritional yeast can be a great vegan substitute for a cheesy flavor.

Yes, this soup adapts well to both!

• Slow Cooker: Sauté the onion, garlic, carrots, and celery in a pan first (or directly in the slow cooker if it has a sauté function). Transfer to the slow cooker, add all other ingredients (except pasta and fresh greens), and cook on low for 6-8 hours or high for 3-4 hours. Stir in cooked pasta and greens during the last 30 minutes of cooking or just before serving.
• Instant Pot: Use the sauté function for onions, garlic, carrots, and celery. Add all other ingredients (except pasta and fresh greens). Secure the lid and cook on high pressure for 5-7 minutes, then quick release. Stir in cooked pasta and greens and simmer for a few minutes until wilted.

This soup is highly versatile!

• Spice It Up: Add a pinch of cayenne pepper, a dash of hot sauce, or a jalapeño while sautéing.
• Different Vegetables: Incorporate bell peppers, green beans, corn, peas, or potatoes.
• Herb Profile: Experiment with fresh herbs like dill or marjoram for a different aroma.
• Creamy Texture: For a creamier soup, blend about 1-2 cups of the soup (especially the beans and some vegetables) with an immersion blender or in a regular blender, then stir back into the pot.
• Lemon Brightness: A squeeze of fresh lemon juice just before serving can brighten all the flavors.