This is a hearty soup that’s a meal in it’s self, guaranteed to keep you warm and cozy in the fall and winter seasons. The star of the show is the savoy cabbage. Savoy cabbage is similar to green cabbage but it’s much sweeter and milder tasting.
Savoy cabbage has crinkly ruffled leaves and it seems to hold it’s texture when cooked, it doesn’t get so mushy like green cabbage.
Now I’m not saying that you can’t use regular green cabbage in this recipe, because you certainly can, I just prefer savoy.
This soup also includes a protein, you can use ground beef, chicken, turkey or a mild Italian sausage that’s crumbled. I can tell you I’ve used all of the above, and it all works!
Also you can even eliminate the protein all together and just have it all veggies with maybe adding a can of your favorite beans or a little pasta, although you might have to add more broth, but I personally don’t think you need any pasta, It’s bulky and hearty as is.
So as you can see, this soup is very versatile.
I like to garnish each bowl with a generous sprinkling fresh parsley, grated pecorino or parmigiano cheese, a drizzle of olive oil, and for me, I like to add a little heat.
This soup comes together quick, perfect for weeknights and great reheated!
- 1 large savoy cabbage, or green if you prefer, just not extra large, chopped
- 1 lb. of ground protein, I used chicken this time but you can also use beef, turkey, or mild crumbled Italian sausage ( option you can eliminate the protein and make it straight up veggie and maybe add a can of beans)
- 2 large carrots, chopped
- ½ large onion, chopped
- 4 large garlic cloves, chopped
- 1 14oz. can of chopped tomatoes
- 1 box chicken stock, 32 oz. ( more if needed) you can also use vegetable stock
- a parmesan or pecorino rind if you have it, it makes a difference in the flavor of the broth
- tuscan or Italian seasoning, dried to taste
- fresh chopped parsley
- olive oil
- grated pecorino or romano cheese
- salt and pepper to taste
- In a large heavy, bottomed pot drizzle a little olive oil then brown your desired protein, remove, drain and set aside, wipe out pan so it's not too greasy.
- Add the onions and garlic and carrots and dried spices and sauté for a few minutes.
- Add the tomatoes and the protein back in if using it.
- Add all the chopped cabbage, remember cabbage shrinks alot, even if your pot is overflowing it will shrink.
- Now add in the box of stock and the parmesan rind if you have it.
- Put a lid on it and simmer until cabbage is soft.
- When the heat is turned off throw in a good handful of grated parmesan or romano cheese.
- Add some fresh parsley and taste for salt and pepper, you might need to add more stock depending on how bulky the cabbage situation is.
- This soup is great heated up as leftovers too.
My cabbage of choice is always savoy, I love the look of it’s lacy patterned veins and crinkled leaves, it tastes great and cooks up perfectly, of course other cabbage would work just as well.
For this recipe I used one HUGE cabbage and it made 15 rolls.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
