Skip to main content

Italian Cabbage Soup

Italian Cabbage Soup

Prep time:
6 min.
Cook time:
15 min.
Total time:
21 min.
Yield:
6 Servings
Ingredients
1 (16 oz.) jar Sweet & Sour Red Cabbage, not drained
2 tsp. olive oil
1 medium bell pepper, diced about 1/2"
2 tsp. fresh thyme, chopped
2 cloves garlic, finely chopped
4 cups chicken broth
2 cups water
1 cup dried cheese tortellini
1 (15 oz.) can Great Northern Beans, drained and rinsed
1 medium zucchini, quartered lengthwise, then sliced 1/4" thick
1 small tomato, chopped
Salt and black pepper, to taste
Parmesan Cheese (optional)
Directions

Drain cabbage well (reserving liquid). Set cabbage and liquid aside. Heat oil in large (4-1/2 quart) pot. Cook bell pepper, thyme and garlic 3 to 5 minutes, until pepper begins to soften. Add broth, water, tortellini, and beans; bring to boil. Reduce heat and simmer, partially covered, 5 minutes, stirring occasionally. Add zucchini and continue simmering, partially covered, until zucchini and tortellini are just tender, about 5 minutes. Stir in cabbage, 2 tablespoons reserved cabbage liquid and tomato; add salt and pepper. Sprinkle with Parmesan, if desired.

More Healthy Meals

More Healthy Meals

Baja Bacon Beet Salad

In medium bowl, stir dressing ingredients together; set aside.

Hot Spiced Beets

Combine all ingredients, except beets in saucepan and boil until liquid is reduced to half.

Nutty Orange-Glazed Beets & Sweet Potatoes

Drain beets; reserve 2 tablespoons beet liquid. Cut beets into halves; set aside.

Orange-Glazed Beets

Drain beets; reserve 1/2 cup liquid. In medium saucepan combine beet liquid and orange juice.

Red Cabbage & Sausage Skillet

Cut potatoes in half; place in large skillet. Add enough water to cover potatoes; cover and bring to boil.

Southwestern Chicken

Cook chicken in butter in large skillet 5 to 6 minutes on each side or until no longer pink.