Italian Cabbage Soup
Description
This Italian Cabbage Soup is a comforting bowl of warmth perfect for chilly evenings. The recipe combines thinly sliced cabbage with savory pancetta, fresh garlic, and earthy sage for a rich flavor base. White beans are added for creaminess and protein, while a touch of cornmeal thickens the broth into a satisfying stew-like consistency. It is a simple, rustic dish that highlights humble ingredients, transforming them into a meal that feels both nourishing and indulgent. Ideal for meal prep, this soup tastes even better the next day as the flavors meld together. Serve it with crusty bread for a complete, home-style Italian experience.Ingredients
Directions
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Heat olive oil in a heavy Dutch oven over medium heat.
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Add minced pancetta and cook until crisp, about 3-5 minutes.
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Add minced garlic and fresh sage, sautéing for 1 minute until fragrant.
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Stir in diced tomatoes and cook for 2 minutes to soften slightly.
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Pour in chicken broth and bring to a boil.
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Reduce heat to low and add half of the canned white beans.
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Mash the added beans with a fork directly in the pot to thicken the soup.
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Add the remaining whole white beans and the sliced cabbage.
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Cover and simmer for 1 hour, or until the cabbage is very tender.
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Stir in cooked sausage or ham if using.
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Slowly stir in yellow cornmeal, adding a little at a time to prevent lumps.
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Continue to stir and simmer for another 5-10 minutes until the soup reaches desired thickness.
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Season with salt and pepper to taste.
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Serve hot with crusty Italian bread.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 659.6kcal
- % Daily Value *
- Total Fat 32.9g51%
- Saturated Fat 8.5g43%
- Cholesterol 213.6mg72%
- Sodium 200.9mg9%
- Total Carbohydrate 11.4g4%
- Dietary Fiber 1.4g6%
- Sugars 1.6g
- Protein 66.4g133%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe mentions "1/2 Cabbage sliced fine ( 4 cups )" and "2 c Cooked sausage or ham diced" and "1/3 c Yellow cornmeal" in the directions but not in the ingredients list. These quantities should be used if following the traditional preparation.
For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken broth. You can also skip the sausage/ham.
When adding cornmeal, ensure it is mixed thoroughly with a little cool water or broth off the heat first to make a slurry, then stir into the hot soup to avoid clumping.
This soup stores well in the refrigerator for up to 3 days. It will thicken further as it cools; add a splash of water or broth when reheating.
