Skip to main content

Italian Cabbage Soup

Italian Cabbage Soup

Prep time:
6 min.
Cook time:
15 min.
Total time:
21 min.
6 Servings
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)

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

Baby Beets & Greens Salad

Drain beets; reserve 2 tablespoons liquid in small bowl.

Coleslaw Beets & Cranberries

Drain beets; save liquid for another use or discard. Cut beets into thin strips.

Harvard Beet Spice Cake

Preheat oven to 350oF.

Lime & Cumin Chicken Tenders

For marinade, mix together 1/3 cup lime juice, oil, garlic, cumin, salt and pepper in large bowl.

Red Velvet Muffins

Preheat oven to 375oF.

Savory Whole Potatoes

Preheat oven to 450oF. Lightly grease 8-inch pie pan and add potatoes.