cabbage and pasta soup
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
I don’t think there’s anyone on this planet who hasn’t enjoyed a bowl or cup of soup (hot or cold). Soup is a lovely way to use up any leftovers in the fridge.
  • 6 to 8 cabbage leaves, cut into thin strips
  • 1 cup small-shaped pasta (cavatelli, shells, small tube pasta, orecchiette)
  • 1 to 2 cloves garlic, chopped
  • ½ cup chopped pancetta or 2 strips bacon, chopped
  • 3 cups chicken stock
  • olive oil
  • grated Parmesan cheese
  1. Add a splash of olive oil to a pot over medium heat. Add pancetta. Cook until meat starts to lightly brown then add cabbage. When cabbage has softened, add garlic and stir until the scent of garlic perfumes the air. Pour in stock and cook for 30 minutes. Toss in pasta and cook according to packet instructions. To serve, ladle soup into bowls and sprinkle a little grated Parmesan cheese.
  2. The Culinary Chase’s Note: It’s not necessary to add any salt as there will be plenty from the meat and stock. If you like, finish with freshly ground black pepper Enjoy!
Recipe by The Culinary Chase at