Cabbage Soup with Orzo Pasta

I’m a huge fan or year-round soup. Especially, when it’s as fresh and flavorful as this cabbage soup with orzo pasta recipe. 

This recipe is light, healthy and easy to make. Plus, cabbage is loaded with fiber, so you’ll feel complete satiated after enjoying a bowl or two!

Cabbage Soup with Orzo Pasta – Healthyish Foods

Growing up we always ate cabbage soup. My Mom would make it in huge batches whenever she was trying to watch her diet. In fact, some experts say cabbage is a great weight loss veggie. It has virtually zero calories and is very filling. At the time, I didn’t appreciate how delicious it was, but now I am a huge fan.  And this recipe does not disappoint. 

Cabbage Soup with Orzo Pasta – Healthyish Foods
Cabbage Soup with Orzo Pasta – Healthyish Foods
Print Recipe
0 from 0 votes

Cabbage Soup with Orzo Pasta

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Lunch, Main Course
Cuisine: American
Keyword: Soup
Servings: 4 people


  • pasta pot
  • saute pan with sides


  • 1 cup white onion diced
  • 2 tablespoons olive oil
  • 1 cup corn kernels canned, fresh or frozen will work
  • 1/2 head of cabbage sliced
  • 1 can crush roasted tomatoes with juice
  • 1 can green beans drained
  • 2 cups veggie broth chicken broth will work too
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons lemon juice
  • Pinch red pepper flakes
  • Fresh Italian parsley
  • Orzo pasta


  • Boil a pot of water and cook the orzo pasta according to thepackage. Drain water from the pasta, drizzle it with olive oil to prevent sticking and set it aside.
  • Grab a 3.5-quart sauté pan with sides.
  • Over medium heat, add 2 tablespoons of olive oil and 1 cup of diced onion.
  • Sweat the onion until it begins to soften.
  • Add in the corn kernels, sliced cabbage and 1 cup of water. Season with salt and pepper. Simmer for 5 minutes over medium heat.
  • Add 1 can of crushed tomatoes, 1 can sliced green beans, veggie or chicken 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 until all of the flavors have a chance to marry together.
  • Finish with fresh chopped parsley and a few scoops of the orzo pasta. I like to store my noodles separate from the soup so they do not soak up all of the broth. Serve with a slice of toasted bread or naan.
  • Try adding some shredded chicken for extra protein.
Sarah Thomas-Drawbaugh

Author: Sarah Thomas-Drawbaugh

Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating