Italian-inspired
Fiber-Forward Cabbage Lasagna Soup
A tomato-rich cabbage lasagna soup with white beans, small pasta, ricotta, basil, and Parmesan for a weeknight bowl that eats like comfort food.
I like this soup because it borrows the cozy parts of lasagna without turning dinner into a project.
Cabbage gives the bowl bulk and sweetness, while white beans make it more filling than a plain tomato noodle soup.
The useful move is simmering the cabbage before the pasta goes in.
It needs a few minutes to soften and sweeten, and the pasta stays cleaner when it is added after the broth tastes rounded.
Ricotta goes in the bowl, not the pot, so each serving gets a creamy pocket without making the whole soup heavy.
It reheats well, but if I know there will be leftovers, I cook the pasta separately and add it to each bowl.
For another recipe in this seed collection, try Cabbage Roll Soup with Turkey and Rice or Weeknight Marinara Sauce.
Directions
- Warm olive oil in a Dutch oven over medium heat.
- Add onion and cook for 4 minutes, until glossy.
- Stir in garlic and cabbage with 1 teaspoon kosher salt and cook for 6 minutes, until the cabbage starts to soften.
- Add crushed tomatoes, broth, and beans. Simmer for 12 minutes.
- Add pasta and cook for 8 to 10 minutes, until tender.
- Ladle into bowls and top with ricotta, Parmesan, basil, and black pepper.
- Add a splash of broth when reheating because the pasta thickens the soup as it sits.
Nutrition
Nutrition Information
Estimated per serving: 430 calories, 20 g protein, 58 g carbohydrates, 14 g fat.
Variations
Recipe Variations
- Add browned turkey or Italian sausage before the onion.
- Use chickpeas instead of white beans.
- Swap ricotta for cottage cheese blended with lemon.
Notes
- Cook the pasta separately if you are planning for multiple leftover meals.
- Use low-sodium broth so the Parmesan can season the bowl.
- A pinch of fennel seed makes the soup taste more sausage-like without adding meat.
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