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

Beet Gazpacho

Place all ingredients except salt and pepper in blender. Blend until smooth.

Chilled Beet Borscht

Drain Sliced Pickled Beets, reserving liquid; chop beets.

French Style Potato Salad

Gently combine potatoes, beans and olives in a serving bowl.

Italian Cabbage Soup

Drain cabbage well (reserving liquid). Set cabbage and liquid aside. Heat oil in large (4-1/2 quart) pot.

Orange-Glazed Beets

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

Sweet Pea Dip/Sandwich Spread

Place peas, water and lemon juice in food processor; pulse 5 times or until chopped.