Go Back
+ servings
Cabbage Soup with Orzo Pasta – Healthyish Foods

Cabbage Soup with Orzo Pasta

This healthy cabbage soup recipe is easy to make and loaded with flavor. Perfect anytime of the year.
5 from 2 votes
Leave a Review »


  • 4 ounces orzo pasta, cooked al dente
  • 2 tablespoons olive oil
  • 1 cup sweet onion, diced
  • 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 cup water
  • 2 tablespoons lemon juice, fresh squeezed
  • 2 tablespoons Italian parsley, chopped small
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon red pepper flakes


  • pasta pot
  • saute pan with sides


  • 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 sauté pan and add the olive oil over medium heat.
  • Next, add the onion and simmer until the onion is translucent.
  • Then, add the corn kernels, sliced cabbage and 1 cup of water. Season with 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.


Serving: 1serving, Calories: 289kcal, Carbohydrates: 47g, Protein: 8g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 1306mg, Potassium: 510mg, Fiber: 7g, Sugar: 12g, Vitamin A: 1432IU, Vitamin C: 60mg, Calcium: 122mg, Iron: 3mg