Parmesan cabbage soup is a cozy, flavorful dish that transforms humble ingredients into a deeply satisfying meal. This Italian-inspired soup combines tender cabbage, aromatic vegetables, and a rich parmesan broth, resulting in a bowl that’s comforting yet light. It’s perfect for chilly evenings or when you crave something wholesome and nourishing.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 3/4 cup)
- 4 cloves garlic, minced
- 1 small head green cabbage, cored and thinly sliced (about 6 cups)
- 6 cups low-sodium vegetable or chicken broth
- 1 (14.5-ounce) can diced tomatoes, with juices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated parmesan cheese, plus more for serving
- 1 parmesan rind (optional, but highly recommended)
- 2 tablespoons chopped fresh parsley (for garnish)
- Crusty bread, for serving (optional)
Instructions
- Prep the vegetables: Dice the onion, carrots, and celery. Mince the garlic. Core the cabbage and slice it thinly into ribbons.
- Sauté aromatics: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until softened and translucent, stirring occasionally.
- Add garlic: Stir in the minced garlic and cook for 1 minute, until fragrant but not browned.
- Add cabbage: Stir in the sliced cabbage. Cook for 4–5 minutes, stirring often, until the cabbage begins to wilt and reduce in volume.
- Simmer the soup: Pour in the broth and diced tomatoes (with their juices). Add the dried thyme, oregano, bay leaf, salt, pepper, and parmesan rind if using. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 25–30 minutes, until the cabbage is tender and the flavors have melded.
- Add parmesan: Remove the bay leaf and parmesan rind. Stir in 1/2 cup grated parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls. Garnish with chopped fresh parsley and extra parmesan. Serve hot, ideally with crusty bread on the side.
Tips
- Parmesan rind: Adding a parmesan rind to the soup while it simmers infuses the broth with deep umami flavor. If you don’t have one, the soup will still be delicious, but the flavor won’t be quite as rich.
- Broth options: Use vegetable broth to keep the soup vegetarian, or chicken broth for extra savoriness. Homemade broth will give the best flavor, but quality store-bought broth works well.
- Cheese substitutions: Try pecorino romano or grana padano if you don’t have parmesan. Avoid pre-grated cheese with added anti-caking agents, which don’t melt smoothly.
- Don’t overcook: Simmer just until the cabbage is tender; overcooking can make the cabbage mushy and dull the flavors.
Serving Suggestions
This parmesan cabbage soup is hearty enough for a meal on its own but also pairs beautifully with simple sides. Serve it with a slice of toasted sourdough or rustic country bread to soak up the flavorful broth. For added protein, top each bowl with a poached or soft-boiled egg. A crisp green salad with a tangy vinaigrette provides a refreshing counterpoint to the soup’s richness. You can also offer the soup as a first course for a larger Italian-inspired dinner, followed by roasted meats or pasta dishes.
Variations
- Add beans: Stir in 1 can (15 ounces) of drained cannellini beans or chickpeas during the last 10 minutes of simmering for extra heartiness and protein.
- Make it spicy: Add a pinch of red pepper flakes or a diced jalapeño with the aromatics for gentle heat.
- Use different greens: Substitute or supplement the cabbage with chopped kale, Swiss chard, or savoy cabbage. Add sturdier greens with the cabbage, but tender greens like spinach should be stirred in just before serving.
- Include potatoes: Dice one medium Yukon gold potato and add it with the cabbage for a thicker, more filling soup.
- Add sausage: For a heartier, non-vegetarian version, brown 8 ounces of Italian sausage (removed from casing) with the onions, carrots, and celery before adding the remaining ingredients.
Storage and Reheating
Allow the soup to cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. The flavors deepen as the soup sits, making leftovers especially delicious. For longer storage, freeze the soup (without added cheese, if possible) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm the soup gently in a pot over medium-low heat, stirring occasionally, until hot. If the soup has thickened in the fridge, add a splash of broth or water to reach your desired consistency. Avoid boiling the soup after adding cheese, as it can become grainy.
Frequently Asked Questions
- Can I use red cabbage instead of green?
- Yes, red cabbage can be used in place of green cabbage, though it will give the soup a different color and a slightly earthier flavor. The texture remains similar, but the soup may take on a purple hue. Red cabbage also tends to bleed color into the broth, which is purely aesthetic and does not affect taste.
- What’s the purpose of the parmesan rind?
- The parmesan rind is a classic trick in Italian cooking to add deep umami flavor to soups and stews. As it simmers, the rind infuses the broth with a nutty, savory essence that enhances the entire dish. It won’t fully melt but will soften and release flavor. Simply remove and discard the rind before serving.
- Can I make this soup vegan?
- To make the soup vegan, omit the parmesan cheese and rind. Instead, add 2 tablespoons of nutritional yeast for a cheesy, umami note. Make sure to use a vegan-friendly broth as well. The soup will still be flavorful and satisfying.
- How can I make the soup thicker?
- If you prefer a thicker soup, mash some of the cooked vegetables against the side of the pot with a spoon, or blend a cup or two of the soup and stir it back in. Adding diced potatoes or drained beans during cooking will also give the soup a heartier, creamier texture.
- Is this soup gluten-free?
- The base recipe is gluten-free, as it contains no wheat-based ingredients. However, check your broth and parmesan cheese labels for hidden sources of gluten, especially if you’re highly sensitive or cooking for someone with celiac disease. Serve with gluten-free bread if desired.
- Can I add pasta or rice?
- Yes, small pasta shapes (like ditalini or orzo) or rice can be added to make the soup more filling. Add 1/2 cup of uncooked pasta or rice in the last 15 minutes of simmering, adding extra broth if needed. Stir frequently to prevent sticking.