Best Cabbage Soup Recipe with Orzo Pasta
The Best Cabbage Soup Recipe you’ll ever taste, this hearty soup is loaded with tender vegetables, orzo, and warm, savory flavors. Cooked in a large pot in under an hour, it’s a nutritious comfort food perfect for weeknights and meal prep!
I’m a huge fan of year-round soups like Chicken Tortilla Soup and Healthy Broccoli Cheddar Soup. However, this cabbage soup with orzo is one of my all-time favorites.
Growing up, my mom would make it in huge batches when she was trying to eat healthier. My sister and I happily ate bowl after bowl. However, at the time, I didn’t appreciate how delicious cabbage was.
Now, I’m a huge fan and love that this recipe packs in tons of nutrients while remaining fairly low in calories and full of flavor. Add in orzo, and you’ve got the ultimate comfort food meal that will fill you up and leave you feeling great!
Recipe Ingredients
- Orzo – I love the texture of orzo, but you could use any other small pasta you like best such as ditalini or elbows.
- Olive Oil – We use this to cook the veggies, softening them and enhancing their flavor while adding a good boost of healthy fats.
- Vegetables – Sweet onion, green cabbage, whole corn kernels, green beans, and crushed roasted tomatoes add flavor, texture, and nutrients.
- Vegetable Broth – This forms the base of the broth. I recommend using low-sodium broth to have more control over the amount of sodium in the soup. If preferred, chicken broth will also work.
- Water – Use this to thin the broth.
- Fresh Lemon Juice – The acidity adds the perfect touch of brightness and a delicious citrusy flavor.
- Herbs and Spices – Salt enhances the rest of the ingredients. Then, we add red pepper flakes for a touch of heat and finish with fresh Italian parsley for a vibrant, slightly peppery taste.
Note: If you prefer a slightly spicier taste, add a few shakes of hot sauce, too!
Health Benefits of Cabbage
Not only is it budget-friendly and extremely versatile, but cabbage is also full of nutrients, too.
For instance, cabbage is:
- An excellent source of fiber.
- A good source of vitamin K, vitamin C, and vitamin B6.
- Rich in folate, manganese, and thiamin.
How to Make the Best Cabbage Soup Recipe
- Cook the pasta. Boil the orzo to al dente according to the package instructions. Drain the water, and drizzle the pasta with olive oil to prevent it from sticking together. Then, set it aside.
- Sweat the onion. Heat the olive oil in a 3.5-quart soup pot over medium heat. Add the onion, and sweat until it’s translucent.
- Simmer. Add the corn kernels, sliced cabbage, and 1 cup of water. Season with kosher salt and pepper, and simmer for 5 minutes over medium heat.
- Combine. Add the crushed tomatoes, green beans, vegetable broth, lemon juice, and a pinch of red pepper flakes. Reduce the heat to low, and simmer for 25-30 minutes to soften the ingredients and blend the flavors.
- Garnish. Top the soup with fresh parsley. Add cooked orzo to the bottom of a bowl, ladle the soup on top, and enjoy warm!
Frequently Asked Questions
How should I serve cabbage soup? I like to serve this cabbage soup recipe as a complete meal with a side of soft Italian bread or naan bread to soak up every last drop. However, it’s also great as an appetizer or side with protein-rich dishes such as crispy tofu cutlets, baked chicken drumsticks, or air fryer spicy garlic Dijon salmon.
How should I store leftovers? To prevent the orzo from becoming soggy, store it and the soup in separate airtight containers in the fridge. The soup will stay fresh for 3-4 days, and the orzo will last for 3-5 days.
Can I freeze this soup? Yes! This soup freezes well for up to 3 months as long as you leave out the orzo. Thaw it in the fridge overnight when you’re ready to serve. Then, cook the pasta, warm the soup, and enjoy.
How to Store
Store any leftover soup in an airtight container in the refrigerator for three to four days. Be sure to store the orzo pasta separately. Otherwise, the pasta will soak up all of the broth and it will be soggy.
Best Cabbage Soup Recipe with Orzo Pasta
Ingredients
- 4 ounces orzo pasta, al dente
- 2 tablespoons olive oil
- 1 cup sweet onion, diced small
- ½ head cabbage, sliced or shaved thin
- 1 cup whole corn kernels
- 1 can green beans, drain liquid, fresh beans work well too
- 1 can crushed roasted tomatoes with juice, 15 ounce can
- 2 cups vegetable broth, chicken broth will work too
- 1-2 cups water
- 2 tablespoons lemon juice, fresh squeezed
- 2 tablespoons Italian parsley, chopped small
- kosher salt and pepper, to taste
- red pepper flakes, optional
Equipment
- 1 pasta pot
- 1 colander
- 1 soup pot
Instructions
- Boil the orzo pasta according to the package. Al dente is best. Drain water from the pasta, drizzle it with olive oil to prevent sticking and set it aside.
- Grab a 3.5-quart soup pot and add the olive oil over medium heat. Next, add the onion and sweat until the onion is translucent.
- Then, add the corn kernels, sliced cabbage and 1 cup of water. Season with kosher salt and pepper. Simmer for 5 minutes over medium heat.
- Next, add the crushed tomatoes, green beans, vegetable broth, lemon juice, and a pinch of red pepper flakes for a little spice.
- Turn the heat to low and simmer for 25-30 minutes. This will allow the cabbage to soften and the flavors to blend. Finish with fresh chopped parsley.
- When ready to serve the soup, add some of the cooked orzo pasta to the bottom of the bowl then ladle in the hot soup.
One Comment on “Best Cabbage Soup Recipe with Orzo Pasta”
This recipe was just what I was looking for. It was easy, healthy, and filling. I also like how it warmed up for lunches the next few days.