Italian Bacon Cabbage Soup
Warm your soul with a comforting bowl of Italian Bacon Cabbage Soup, a hearty and flavorful one-pot meal that's perfect for cozy evenings. This rustic soup combines smoky, crispy bacon with tender cabbage, sweet carrots, and aromatic celery, all simmered in a rich broth infused with Italian herbs like oregano and thyme. A touch of diced tomatoes adds vibrant acidity, while fresh parsley and Parmesan cheese bring a fresh, savory finish. The best part? It’s easy to prepare in under an hour, making it an ideal weeknight dinner or meal-prep favorite. Garnish with extra bacon and cheese for a crowd-pleasing touch, and serve it alongside crusty bread for an irresistible combination. Optimize your cold-weather kitchen repertoire with this Italian-inspired cabbage soup that’s as nutritious as it is satisfying.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 medium carrots
- 2 stalks celery stalks
- 1 small head green cabbage
- 6 cups chicken or vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 0.5 cups Parmesan cheese
Instructions
Chop bacon into small pieces and set aside.
Heat a large pot over medium heat and add the chopped bacon. Cook for 5-7 minutes, stirring occasionally, until crispy. Transfer the bacon to a plate lined with paper towels and leave 1 tablespoon of bacon fat in the pot.
Add olive oil to the pot along with the chopped onion, garlic (minced), carrots (diced), and celery (diced). Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Core and chop the green cabbage into bite-sized pieces. Add it to the pot and stir to combine with the sautéed vegetables.
Pour in the chicken or vegetable broth and the canned diced tomatoes (with their juices). Stir well.
Add oregano, thyme, the bay leaf, salt, and black pepper. Stir again and bring the soup to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for 30 minutes, stirring occasionally.
Remove the bay leaf and taste the soup. Adjust seasoning with more salt or pepper if needed.
Stir in chopped fresh parsley and half of the crispy bacon. Reserve the rest of the bacon for garnish.
Ladle the soup into bowls and top each serving with the reserved bacon and a sprinkling of grated Parmesan cheese. Serve warm and enjoy!
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.3 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
