Italian Cabbage Soup


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


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)


Original Recipe Makes 6 Servings

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.