Ingredients
Method
- Heat olive oil in a large soup pot over medium-high heat. Add the chopped onion and garlic and cook until fragrant and lightly browned, about 5 minutes.
- Pour in the chicken broth, then season with salt, pepper, and basil, stirring to combine. Add the cabbage, carrots, and diced tomatoes. Bring the mixture to a boil. Reduce the heat and let it simmer for one hour, stirring occasionally.
- Serve in bowls. Optionally, top each serving with a sprinkle of Parmesan cheese.
Nutrition
Notes
Ingredient Flexibility: I love how forgiving this soup is.
If I don't have chicken broth, vegetable broth works perfectly for a vegetarian version, and I've even used a mix of water and bouillon in a pinch.
Storage Secret: This soup tastes even better the next day.
I let it cool completely, then store it in a sealed container in the fridge for up to 5 days.
The flavors really meld together beautifully.
Make-
Ahead Magic: I often chop the onion, garlic, and carrots the night before to save time.
Just keep them in a container in the fridge, and you can have the soup simmering in under 10 minutes.
Common Mistake: Don't rush the initial step of browning the onion and garlic.
Taking a full 5 minutes to get them fragrant and lightly golden builds a flavor foundation that makes the whole pot taste deeper and richer.
Serving Suggestion: While the Parmesan is a classic finish, I sometimes swap it for a dollop of pesto or a squeeze of fresh lemon juice right in the bowl for a bright, herby lift.
Pot Size: Use the biggest pot you have.
A head of cabbage looks huge when you first add it, but it wilts down significantly.
I've learned the hard way that a pot that's too small makes stirring a messy challenge.