Name: Hearty Italian Cabbage Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 small onion, chopped; 3 medium size carrots, thinly sliced (1 ½ cups); 4 stalks celery, sliced (1 ½ cups); 6 oz fresh green beans, trimmed and cut into 1-inch pieces; 2 medium Yukon gold potatoes, peeled, chopped into 1/2-inch cubes; 4-5 cups green cabbage, sliced 1/4-inch wide; 4-6 cloves garlic, minced; 1 14.5 oz can fire roasted diced tomatoes with juices; 1 15.5 oz can kidney beans, drained and rinsed; 1 15 oz can tomato sauce; 8 cups low sodium chicken broth (may substitute vegetable broth); 2 tablespoons extra virgin olive oil; 1 tablespoon Worcestershire sauce; 1 1/2 teaspoons dried basil; 1 1/2 teaspoons dried parsley; 1 teaspoon dried oregano; 1 teaspoon salt; 1 teaspoon sugar; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; 1 bay leaf; A splash of lemon juice

There’s something so cozy about a warm bowl of this Hearty Italian Cabbage Soup Recipe. It’s loaded with fresh veggies, rich tomato flavors, and just the right blend of herbs to make you feel right at home with every spoonful.

A bowl filled with a colorful vegetable soup that has five main layers of ingredients: the bottom layer is a thick deep red broth, above it there are cut pieces of orange carrot slices and chunky pale yellow potato cubes, next there are dark red kidney beans scattered around, then a mix of light green celery pieces and light brown mushroom slices, topped with a sprinkle of finely chopped fresh green herbs. The bowl is white with a thin brown rim and sits on a white marbled surface with parts of a striped cloth at the side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hearty Italian Cabbage Soup Recipe
Top Tip
How to Serve Hearty Italian Cabbage Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hearty Italian Cabbage Soup Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this soup with you because it’s one of those few recipes that is easy, healthy, and packed with comforting flavors. I always find it hits the spot when I want something nourishing but not complicated.

Rich in Flavor: The combination of fire-roasted tomatoes, garlic, and Italian herbs makes this soup anything but boring.
Flexible & Versatile: You can easily swap veggies or add meat for a twist that suits your mood or pantry.
Hearty & Healthy: It’s full of fiber and protein from beans and fresh vegetables, yet it stays light enough for everyday meals.
Great for Meal Prep: It stores beautifully and even tastes better the next day after the flavors meld.

A close-up view of a white bowl filled with chunky vegetable soup, held by a woman's hand on the right edge. The soup has many layers of vegetables visible: bright orange carrot slices, dark red kidney beans, green beans, and pale pieces of cabbage, all in a rich, reddish-brown broth. Fresh green herbs are sprinkled generously on top and throughout the soup. The bowl is on a white marbled surface with hints of other dishes blurred in the background, creating a cozy and fresh look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this soup plays a part in balancing texture and flavor. When you pick fresh veggies and quality broth, they meld into a cozy, satisfying meal. Here’s a little breakdown so you understand the magic.

Flat lay of extra virgin olive oil in a small white ceramic bowl, one small whole onion with unbroken skin, three medium fresh carrots with green tops removed, four fresh celery stalks trimmed, several peeled garlic cloves, a small pile of trimmed fresh green beans, two medium peeled Yukon gold potatoes cut into cubes, one small white ceramic bowl filled with fire roasted diced tomatoes with juices, one small white ceramic bowl of drained kidney beans, one small white ceramic bowl of smooth tomato sauce, one small white ceramic bowl of low sodium chicken broth, a few fresh sprigs of dried basil, parsley, oregano, thyme, a single bay leaf, several wide slices of fresh green cabbage, and a small white ceramic bowl with a lemon wedge, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra virgin olive oil: Adds a subtle richness and helps soften the aromatics at the start.
Onion: The flavor base that gives the broth a sweet and savory backbone.
Carrots: A touch of natural sweetness and lovely color.
Celery: Adds an earthy note and crunch when cooked just right.
Garlic: Brightens everything up with its fragrant punch.
Green beans: For an extra veggie bite and texture — fresh ones here really shine.
Yukon gold potatoes: Creamy and tender, they bulk up the soup so it’s more filling.
Fire-roasted diced tomatoes: Bring a smoky depth that lifts the entire dish.
Kidney beans: A hearty protein that also adds to the satisfying texture.
Tomato sauce: Keeps the broth rich and velvety.
Chicken broth (or vegetable broth): The salty, savory foundation; low sodium lets you control the seasoning.
Worcestershire sauce: An umami secret weapon that adds complexity.
Dried herbs (basil, parsley, oregano, thyme): Classic Italian seasonings that beautifully complement cabbage and tomatoes.
Bay leaf: Slowly infuses a woodsy aroma throughout the simmer.
Green cabbage: The star veggie that wilts just perfectly for tenderness and mild flavor.
Lemon juice: A bright finishing touch to elevate all those warm Italian flavors.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this soup depending on what’s in my fridge or how hungry we are. Sometimes I throw in Italian sausage for a meaty punch, and other times I keep it pure veggie and add a splash of hot sauce for a kick.

Meat Lover’s Version: Adding cooked Italian sausage or shredded chicken makes this soup a full meal that’s extra hearty.
Grain Boost: Stir in cooked rice, barley, or small pasta shapes for a thicker, more filling texture.
Vegetarian Swap: Use veggie broth and skip the Worcestershire sauce (or find a vegan version) to keep it plant-based.
Seasonal Veggies: Swap green beans for zucchini or bell peppers in summer for a fresher taste.

Step-by-Step: How I Make Hearty Italian Cabbage Soup Recipe

Step 1: Sauté the Veggie Trio

Start by warming olive oil in a large soup pot over medium heat. Toss in chopped onion, sliced carrots, and celery. Stir them often so they cook evenly—about 5 to 7 minutes until the onions turn translucent and fragrant. This builds the deepest flavor foundation, so don’t rush it! When you add garlic next, just cook for another 30 seconds to avoid bitterness.

Step 2: Add the Broth and Bulk Ingredients

Pour in chicken broth, diced fire-roasted tomatoes, tomato sauce, and kidney beans. Add the Yukon gold potatoes, green beans, Worcestershire sauce, and all your dried herbs plus bay leaf. Bring this all to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for 15 to 20 minutes until potatoes are fork-tender. This simmer melds all the flavors together beautifully.

Step 3: Wilt in the Cabbage

Once the potatoes are tender, stir in the shredded green cabbage. Cover and simmer just a few minutes until the cabbage softens but still holds a bit of bite. This step is crucial so your cabbage evolves from crunchy to tender without turning mushy.

Step 4: Brighten & Season to Taste

Finish with a splash of fresh lemon juice to lift the flavors. Taste the soup, then adjust salt, pepper, or even a pinch of red pepper flakes if you like it spicier. If the soup feels too thick, add a little more broth to loosen it up. Simmer a couple more minutes if you add liquid so everything warms through.

Top Tip

From my years of making this Hearty Italian Cabbage Soup Recipe, I’ve learned a few simple tweaks that make it really shine every time.

Sauté Slowly: Don’t rush cooking the onion, carrot, and celery. Softened veggies release sweetness that amps up the whole soup.
Use Fresh Herbs if Possible: While dried herbs are convenient, fresh basil and parsley tossed in at the end add a burst of freshness.
Don’t Overcook Cabbage: Add the cabbage last and only simmer briefly so it keeps some texture and flavor.
Adjust Salt After Simmering: The soup concentrates as it cooks, so always taste at the end before adding extra salt.

How to Serve Hearty Italian Cabbage Soup Recipe

Italian cabbage soup - Serving Suggestion

Garnishes

I love to finish my bowl with freshly grated Parmesan and a sprinkle of chopped fresh parsley for a bright, cheesy touch. Sometimes a drizzle of good olive oil or a pinch of crushed red pepper flakes makes it pop just right.

Side Dishes

This soup pairs beautifully with crusty Italian bread or a rustic focaccia. For a heartier meal, toss a simple green salad with lemon vinaigrette and some olives on the side.

Creative Ways to Present

When serving guests, I’ve ladled this soup into mini bread bowls for a fun presentation, perfect for winter dinners or casual get-togethers. Garnish with a sprig of fresh basil or a Parmesan crisp for that wow factor.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in airtight containers in the fridge, and it usually stays fresh for 4-5 days. The flavors actually deepen overnight, making lunch the next day even more delightful.

Freezing

This soup freezes beautifully. I portion it out into freezer-safe containers — just be sure to skip adding lemon juice before freezing, and add it fresh when reheating to keep that brightness intact.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or water. I usually add another squeeze of lemon juice just before serving to refresh the flavor.

Frequently Asked Questions:

Can I make this Hearty Italian Cabbage Soup Recipe vegetarian or vegan?

Absolutely! Just swap the chicken broth for vegetable broth and omit the Worcestershire sauce or use a vegan version. The mix of beans and vegetables keeps it hearty and satisfying without meat.

How long does this soup keep in the fridge?

When stored properly in an airtight container, this soup keeps well for 4 to 5 days. Make sure to give it a good stir and reheat it thoroughly before serving again.

Can I add meat to this Hearty Italian Cabbage Soup Recipe?

Yes! I often add cooked Italian sausage, shredded chicken, or diced ham for extra protein. Just brown your meat first and add it in with the broth for the full flavor experience.

What’s the best way to reheat the soup without losing flavor?

Reheat slowly on the stovetop over medium-low heat, stirring occasionally. Add a little broth or water if the soup is too thick, and a splash of fresh lemon juice at the end to brighten the taste back up.

Final Thoughts

This Hearty Italian Cabbage Soup Recipe has become a go-to comfort food for me during chilly evenings or when I want something healthy and filling without fuss. I hope you enjoy making it as much as I do—it's like a warm hug in a bowl that’s easy to customize and share with family or friends.