Nothing says cozy like a bowl of bubbling, flavorful soup simmering on the stove. This Hearty Italian Cabbage Soup Recipe combines fresh garden veggies and Italian herbs in a rich tomato broth that's just the right blend of comforting and vibrant—perfect for warming up those chilly evenings.

A white bowl filled with a thick vegetable soup, showing three main layers: a bright reddish-orange broth base mixed with herbs, a middle layer of orange carrot slices, green celery pieces, and light yellow potato chunks, and a top layer with dark red kidney beans and bits of chopped cabbage sprinkled with finely chopped green herbs. The bowl is placed on a white marbled surface with part of a striped cloth visible at the bottom edge. 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

This soup isn’t your average vegetable broth. Here's why I always keep the ingredients handy and love making it when I want something filling, healthy, and ready in under an hour. It’s like a hug in a bowl, with layers of flavor that come together effortlessly.

Loaded with fresh veggies: Carrots, celery, green beans, cabbage, and potatoes give this soup texture and natural sweetness.
Robust Italian flavors: Dried herbs like basil, oregano, and thyme along with fire-roasted tomatoes make it irresistibly savory.
Hearty yet light: With beans and potatoes, it fills you up without weighing you down—ideal for any season.
Flexible and forgiving: You can tweak veggies, add meats or grains, and it still turns out delicious every time.

A white bowl filled with a thick vegetable and bean soup is held by a woman's hand. The soup has many layers including bright orange carrot slices, dark red kidney beans, green celery pieces, and chunks of light-colored cabbage, all mixed into a rich, red broth. The top is sprinkled with finely chopped green herbs, adding a fresh look. The bowl is placed on a white marbled surface, enhancing the vibrant colors of the soup. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Hearty Italian Cabbage Soup Recipe plays a role in building depth and balance. From the earthiness of Yukon gold potatoes to the fragrant Italian seasoning—here’s what to keep in mind when you shop and prep.

Flat lay of a small white ceramic bowl of extra virgin olive oil, one small whole unchopped onion, three medium fresh bright orange carrots thinly sliced, four crisp celery stalks sliced, six peeled garlic cloves, a handful of fresh green beans trimmed and cut into pieces, two medium peeled Yukon gold potatoes cut into cubes, one small white ceramic bowl holding fire roasted diced tomatoes with juices, a small white ceramic bowl with rinsed kidney beans, a small white ceramic bowl of smooth tomato sauce, a small white ceramic bowl filled with low sodium chicken broth, a fresh green bay leaf, fresh vibrant green cabbage leaves sliced thinly, and a small white ceramic bowl with lemon juice, all arranged with perfect symmetry 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: A quality olive oil gently sautés the aromatics, adding a fruity base flavor.
Onion: Adds sweetness and depth; I like a small yellow or sweet onion for the best balance.
Carrots: Their natural sugars lighten the broth and give a slight crunch when sliced thin.
Celery: Provides a classic base note lending a subtle bitterness that balances out the sweetness.
Garlic: Minced finely, it infuses the soup with warm, savory undertones.
Green beans: Fresh green beans add texture and an additional veggie layer; trim and chop evenly for consistency.
Yukon gold potatoes: Their creamy texture softens up perfectly without falling apart.
Fire roasted diced tomatoes: Bring smoky-sweet richness that's key to the soup’s hearty Italian character.
Kidney beans: Rinsed well, they add protein and earthiness for a filling bite.
Tomato sauce: Thickens the broth and keeps the tomato flavor balanced.
Low sodium chicken broth: Or vegetable broth for a vegetarian option; it’s the comforting liquid that ties everything together.
Worcestershire sauce: Just a splash adds subtle umami depth.
Dried basil, parsley, oregano, thyme: These classic dried herbs give the soup its Italian soul.
Salt, sugar, pepper, bay leaf: The usual suspects for seasoning and enhancing flavors.
Green cabbage: Sliced thin, it wilts down quickly and provides heartiness and a mild crunch.
Lemon juice: A splash at the end brightens and lifts all those deep flavors.

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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

One of my favorite things about this Hearty Italian Cabbage Soup Recipe is how adaptable it is. I often tweak it based on what I have on hand or how hearty we need the meal to be.

Variation: Adding Italian sausage or chopped ham transforms this into a meatier, soul-satisfying dinner—my go-to when hosting friends who prefer protein-packed meals.
Vegetarian option: Swap chicken broth for vegetable broth, and it's just as tasty; I sometimes toss in extra beans or grains like barley.
Spice it up: Adding a pinch of red pepper flakes gives the broth a subtle kick that's warming without overpowering the basil and oregano.
Seasonal swaps: In winter, I occasionally throw in kale or Swiss chard for more green leafy goodness, which cooks down just like cabbage.

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

Step 1: Sauté the Aromatics

Start by heating your extra virgin olive oil over medium in a large Dutch oven or heavy-bottomed soup pot. Toss in the chopped onion, sliced carrots, and celery. Stir them often for 5-7 minutes until the onions turn translucent and soften—this builds the flavor base you’ll be savoring. When the veggies are ready, add the minced garlic and cook for just 30 seconds to avoid burning it. Garlic burns easily, so quick stirring is key here.

Step 2: Add Tomatoes, Beans & Broth

Next, pour in the fire roasted diced tomatoes (with juices), kidney beans, tomato sauce, and chicken broth. Add your chopped potatoes and trimmed green beans now too. Sprinkle in all the dried herbs—basil, parsley, oregano, and thyme—along with salt, sugar, pepper, Worcestershire sauce, and toss in the bay leaf. Give everything a gentle stir to combine.

Step 3: Simmer and Season

Bring your pot up to a boil, then reduce the heat to maintain a gentle simmer. Let the soup cook uncovered for 15-20 minutes until those potatoes are fork-tender. This unfolds the flavors beautifully—take a peek and taste along the way. Adjust seasoning to suit your palate (I usually add a bit more salt here).

Step 4: Wilt the Cabbage & Brighten Up

After potatoes soften, stir in the sliced green cabbage. Cover the pot and let it simmer for just a few minutes until the cabbage wilts but still keeps a little texture. Just before serving, add a splash of lemon juice—it’s my secret weapon to add brightness that balances all those rich tomato and herb notes. Give it a final taste, and adjust salt or pepper as you like. If you want it soupier, I sometimes add a bit more broth at this stage.

Top Tip

From years of making this soup, I’ve learned a few tricks that really elevate the results. They’re simple but make a huge difference, especially if you want your soup packed with flavor and perfect texture.

Sauté slowly: Softening your onions, carrots, and celery properly at the start unlocks sweetness and depth before adding liquid.
Don’t skip the lemon juice: That splash at the end wakes up all the flavors and takes the soup from good to restaurant quality.
Add cabbage last: Overcooking cabbage can make it mushy and dull the vibrant color; just a brief simmer is enough.
Season as you go: Taste frequently; soup flavors develop and concentrate as it simmers, so adjust seasoning gradually.

How to Serve Hearty Italian Cabbage Soup Recipe

Italian cabbage soup - Serving Suggestion

Garnishes

To really bring the soup to life, I like to top each bowl with freshly grated Parmesan cheese—it adds a lovely saltiness and creaminess. A sprinkling of chopped fresh parsley or basil also gives a burst of color and fresh herb aroma that pairs perfectly with the tomato base.

Side Dishes

This soup is a meal on its own but serving crusty Italian bread or garlic bread alongside is just divine. For a fuller meal, a simple green salad with a tangy vinaigrette complements the richness without overpowering the soup.

Creative Ways to Present

For special dinners, I enjoy ladling the soup into mini bread bowls made from hollowed-out ciabatta rolls—super fun and adds an impressive touch. Another idea is serving the soup with a drizzle of good-quality extra virgin olive oil and a pinch of chili flakes for some heat when you want to spice things up.

Make Ahead and Storage

Storing Leftovers

I store any leftover soup in airtight containers in the fridge, and it’s honestly even better the next day after the flavors meld. Just heat gently on the stovetop or microwave before serving.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers or thick freezer bags, leaving some room for expansion. Defrost overnight in the fridge and reheat slowly to retain that fresh veggie texture and tomato richness.

Reheating

When reheating, I prefer warming it gently on the stove over low-medium heat, stirring occasionally. If the soup feels too thick, just add a splash of broth or water to loosen it up. A fresh squeeze of lemon juice after reheating perks it right back up.

Frequently Asked Questions:

Can I make this Hearty Italian Cabbage Soup Recipe vegan?

Absolutely! Just swap out the chicken broth for vegetable broth, omit the Worcestershire sauce or use a vegan version, and it’s completely plant-based while still full of flavor.

How long does this soup keep in the fridge?

Stored properly in an airtight container, this soup will stay good for up to 4-5 days in the refrigerator. It tastes even better the second day as the flavors get more concentrated.

Can I add pasta or grains to this soup?

Yes! I often add cooked pasta, such as small shells or ditalini, or grains like barley or rice right before serving. If adding uncooked, cook them separately to avoid overcooking vegetables, then mix in.

Is it okay to use other types of cabbage?

Definitely. Savoy or Napa cabbage work well too. Just slice thinly and add at the last step to wilt gently. Red cabbage can be used for a color twist but has a slightly stronger flavor.

Final Thoughts

This Hearty Italian Cabbage Soup Recipe feels like the kind of meal you make when you want to feel good about what you eat but crave something genuinely satisfying. It’s one of those recipes that’s easy to love and easy to share, whether you’re cooking for your family on a weeknight or impressing friends with minimal fuss. I hope you enjoy making it as much as I do—it’s a simple, soulful way to add some Italian flair to your dinner table.