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Italian Cabbage Soup

Italian Cabbage Soup recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 659.6
Dietary: Gluten-free
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
  • 1 tablespoon Garlic minced
  • 1 teaspoon Fresh minced sage
  • 1 tablespoon Minced pancetta
  • 1 tablespoon Olive oil
  • 1 cup Fresh tomatoes diced
  • 4 cup Chicken broth
  • 1 Oz can white beans
Directions
  1. 1
    Heat olive oil in a heavy Dutch oven over medium heat.
  2. 2
    Add minced pancetta and cook until crisp, about 3-5 minutes.
  3. 3
    Add minced garlic and fresh sage, sautéing for 1 minute until fragrant.
  4. 4
    Stir in diced tomatoes and cook for 2 minutes to soften slightly.
  5. 5
    Pour in chicken broth and bring to a boil.
  6. 6
    Reduce heat to low and add half of the canned white beans.
  7. 7
    Mash the added beans with a fork directly in the pot to thicken the soup.
  8. 8
    Add the remaining whole white beans and the sliced cabbage.
  9. 9
    Cover and simmer for 1 hour, or until the cabbage is very tender.
  10. 10
    Stir in cooked sausage or ham if using.
  11. 11
    Slowly stir in yellow cornmeal, adding a little at a time to prevent lumps.
  12. 12
    Continue to stir and simmer for another 5-10 minutes until the soup reaches desired thickness.
  13. 13
    Season with salt and pepper to taste.
  14. 14
    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.

Keywords: italian, cabbage, soup, pancetta, white beans, cornmeal, garlic, sage, hearty, comfort food, rustic, vegetarian option, meal prep, winter soup, broth, simmered
Read it online: https://www.chefs-mate.com/recipe/italian-cabbage-soup/