There's something truly comforting about a bowl of soup that feels like a warm hug on a chilly day. This Hearty Italian Cabbage Soup Recipe hits that spot perfectly, with layers of fresh veggies and savory herbs that come together in a cozy, satisfying meal you'll want on repeat.

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

This Hearty Italian Cabbage Soup Recipe has been one of my go-to cold-weather meals, and I can't wait for you to try it. It's not your average cabbage soup—the blend of Italian herbs with a tomato base and a medley of fresh vegetables makes every spoonful brimming with flavor and texture.

Full of wholesome ingredients: It's packed with fresh veggies like cabbage, green beans, and carrots, so you get that great nutritional boost without sacrificing taste.
Rich, comforting flavor: The Italian herbs and fire-roasted tomatoes create a robust, savory broth you’ll find surprisingly hearty.
Versatility at its best: Whether you're vegetarian or want to add some sausage or rice, it adapts easily to your preferences.
Easy weeknight meal: Ready in under an hour, it’s perfect for busy days yet feels like you’ve slaved away in the kitchen.

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

The ingredients in this soup strike a lovely balance between freshness and heartiness. Each veggie is chosen for its texture and flavor contribution, while the herbs bring that unmistakable Italian soul to the pot. When shopping, look for crisp, bright vegetables, and if you can grab fire-roasted diced tomatoes, it’s worth it for that smoky depth.

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 fruity richness and is perfect for sautéing the base veggies.
Onion: The foundation of flavor; softening it gently brings out its natural sweetness.
Carrots: Thinly sliced for tender texture and a hint of sweetness that balances the tomato acidity.
Celery: Compliments the carrots with a subtle savory crunch.
Garlic: Minced fresh garlic gives a punch of savory aroma that elevates the entire soup.
Fresh green beans: Freshness here is key—they add a bright, crisp feel.
Yukon gold potatoes: Their creamy texture thickens the broth slightly and makes the soup more filling.
Fire-roasted diced tomatoes: Impart a smoky depth and a rich tomato flavor.
Kidney beans: A hearty addition for protein and texture.
Tomato sauce: Intensifies the tomato base and keeps the soup luscious.
Low sodium chicken broth: Or vegetable broth, it’s the liquid backbone carrying all the flavors.
Worcestershire sauce: Adds a subtle umami kick that rounds out the taste.
Italian dried herbs (basil, parsley, oregano, thyme): These bring the classic Italian flavor profile.
Bay leaf: For a subtle earthiness that simmers into the broth.
Green cabbage: Adds volume, mild sweetness, and a delicate crunch when just wilted.
Lemon juice: A final splash brightens the flavors and adds freshness.

📝

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 that this Hearty Italian Cabbage Soup Recipe feels like a blank canvas where you can tailor it to whatever you’re craving. Sometimes I throw in spicy Italian sausage for a bit of meatiness, other times I keep it vegetarian and add a handful of barley to make it extra filling.

Variation: Adding Italian sausage turns the soup into a satisfying main dish I bring to the table on cold weekends; it adds a wonderful savory fat that makes each spoonful rich and indulgent.
Vegetarian option: Swap the chicken broth for vegetable broth, and you’ve got a vegan-friendly bowl full of flavor.
Seasonal tweak: In spring, I sometimes add fresh peas or asparagus tips instead of green beans for a lighter touch.
More hearty: For a grain boost, stir in cooked rice or small pasta shapes near the end of cooking.

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

Step 1: Sauté Your Base Veggies to Flavor Town

Heat up the olive oil in a large Dutch oven—you want a gentle sizzle, not a smoky blaze. Toss in the chopped onion, thinly sliced carrots, and celery, and let them cook together, stirring often for about 5 to 7 minutes. This softens the veggies and brings out their sweetness. When the onions turn translucent and the kitchen smells like dinner is on, add the garlic and cook for 30 seconds more to release that mouthwatering aroma.

Step 2: Build the Soup Base and Simmer

Now, in go the fire-roasted tomatoes (including their juices!), kidney beans, tomato sauce, potatoes, green beans, chicken broth, Worcestershire sauce, all the dried herbs and spices, plus the bay leaf. Give everything a good stir to combine. Cover the pot and bring it to a boil, then uncover and reduce the heat to a gentle simmer. Let it bubble quietly for 15 to 20 minutes until the potatoes are tender when poked with a fork.

Step 3: Add the Cabbage and Finish with a Bright Twist

Once the potatoes soften, stir in the sliced cabbage. Cover and let it simmer for just a few more minutes until the cabbage wilts but still retains a little bite—that keeps it vibrant and fresh. Right before serving, splash in some lemon juice, then taste and adjust salt and pepper. Some days I like it saltier; sometimes I sneak in a pinch of red pepper flakes for a subtle heat. Also, feel free to pour in a bit more broth if you prefer your soup on the thinner side.

Top Tip

From all my times making this soup, I’ve learned a few things that really make it shine and help avoid any kitchen mishaps.

Sautéing the veggies right: Don’t rush the onions, carrots, and celery—letting them soften fully develops depth in your broth.
Timing the cabbage: Adding cabbage too early makes it mushy; add it near the end to keep a pleasant texture.
Balancing acidity: The tomato-based broth benefits a lot from that splash of lemon at the end to brighten flavors.
Preventing over-salting: Since Worcestershire and broth add salt, season lightly at first and adjust at the end.

How to Serve Hearty Italian Cabbage Soup Recipe

Italian cabbage soup - Serving Suggestion

Garnishes

When serving, I love topping my bowl with a sprinkle of freshly grated Parmesan cheese for that salty richness. Sometimes a handful of chopped fresh parsley or a drizzle of good-quality olive oil adds a lovely fresh finish. If you like a bit of heat, a pinch of crushed red pepper flakes never disappoints.

Side Dishes

A crusty baguette or garlic bread pairs perfectly, great for dipping into that flavorful broth. On lighter days, a simple green salad with a lemon vinaigrette can balance the heartiness nicely.

Creative Ways to Present

I’ve served this soup in small cups as an elegant starter at dinner parties, garnished with microgreens and a swirl of basil pesto. For cozy family meals, I like to ladle it into large bowls and scatter crunchy homemade croutons on top for added texture.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to four days. I store leftovers in airtight containers, and I find the flavors deepen overnight, making the next day's meal even better.

Freezing

If you want to freeze it, this soup freezes very well—just make sure to cool it completely before popping it into freezer-safe containers. It can last up to three months, making it a lifesaver when you want a quick homemade meal on hand.

Reheating

Reheat gently on the stovetop over medium-low heat. Stir frequently to prevent sticking and add a splash of broth or water if it’s thicker than you'd like. Avoid high heat to keep veggies tender and soup fresh-tasting.

Frequently Asked Questions:

Can I make this Hearty Italian Cabbage Soup Recipe vegan?

Absolutely! Just swap the chicken broth for vegetable broth and omit the Worcestershire sauce or use a vegan version to keep it plant-based and delicious.

What’s the best way to store leftover soup?

Store leftovers in airtight containers in the fridge for up to four days. For longer storage, freeze in portioned containers for up to three months.

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

Yes! Italian sausage, cooked shredded chicken, or even corned beef are great additions for extra protein and heartiness. Just cook your meat first, then add it in when you add the broth and other ingredients.

How do I keep the cabbage from getting mushy?

Add the cabbage during the last few minutes of cooking, only allowing it to wilt slightly. Overcooking cabbage causes it to lose texture and turn mushy, so timing is key.

Final Thoughts

This Hearty Italian Cabbage Soup Recipe has been a kitchen staple for me when I need something nourishing yet simple. The way all those garden-fresh vegetables meld with the Italian spices brings comfort and joy, often sparking one of those “I could eat this every day” moments. Give it a go and tuck into a bowl—you’ll find it’s the kind of soup that feels good for your body and soul.