Parmesan Cabbage Soup Recipe

The Parmesan Cabbage Soup recipe is made with butter, leeks, garlic, red-pepper flakes, green cabbage, salt, black pepper, vegetable or chicken stock, long-grain rice, thyme, Parmesan rinds or grated cheese, lemon, grated Parmesan, and chopped fresh dill or cilantro. This hearty Parmesan Cabbage Soup recipe, creates a comforting and flavorful dish that takes about 45 minutes to prepare and can serve up to 6 people.

Parmesan Cabbage Soup  Ingredients

• 2 tablespoons unsalted butter
• 2 medium leeks, white and light green parts only, halved lengthwise and thinly sliced
• 3 garlic cloves, minced or finely grated
• ⅛ teaspoon red-pepper flakes, plus more for serving (optional)
• 1 small head of green cabbage (about 1¼ pounds), cored and coarsely chopped (about 9 cups)
• 1½ teaspoons fine sea or table salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 2 quarts vegetable or chicken stock
• 1 cup long-grain rice
• 5 thyme sprigs
• 2 Parmesan rinds, or use another 2 tablespoons grated cheese
• 1 lemon
• ¼ cup grated Parmesan, plus more for serving
• 1 cup chopped fresh dill or cilantro, or a combination

Parmesan Cabbage Soup Instructions

1. In a stock pot or large Dutch oven, melt butter over medium-high heat.
2. Add leeks and cook, stirring occasionally, until soft and lightly golden, 5 to 7 minutes.
3. Stir in garlic and red-pepper flakes (if using), and cook until fragrant, about 1 minute.
4. Add cabbage, salt, and pepper, and cook until cabbage wilts slightly and begins to caramelize, about 10 minutes.
5. Stir in stock, rice, and thyme. If using the Parmesan rinds, add them now, and bring everything to a simmer. Cook, partly covered, over medium-low heat until cabbage and rice are very tender, 20 to 25 minutes.
6. Discard thyme sprigs and Parmesan rinds. Using a Microplane or other fine grater, grate in the zest from the lemon. Stir in grated Parmesan and dill.
7. Halve the lemon and squeeze in the juice from half of it. Cut the remaining lemon half into wedges for serving.
8. Taste soup and add more salt and pepper, if needed.
9. To serve, ladle into soup bowls, and garnish with more grated cheese, a lemon wedge, and more red-pepper flakes, if desired.

Recipe Tips

• Control Texture with Rice: Long-grain rice not only adds substance to the soup but also helps to thicken it slightly as it cooks. It contributes to a creamy texture without the need for heavy cream, making the soup lighter while still being satisfying.
• Customize with Additional Vegetables: Feel free to customize the soup by adding other vegetables such as carrots, celery, or potatoes. These additions can contribute to a more varied texture and flavor profile.
• Adjust Seasonings to Taste: Taste the soup before serving and adjust the seasoning as needed. Sometimes a little extra salt or pepper can make all the difference in bringing out the flavors of the dish.

How To Store Parmesan Cabbage Soup  

Refrigerate: Allow the Parmesan Cabbage Soup to cool completely. Transfer it to an airtight container or cover the pot with a lid or plastic wrap. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Let it cool completely, then ladle it into freezer-safe containers, leaving some space for expansion. Alternatively, pour the soup into freezer bags, removing as much air as possible before sealing. The soup can be frozen for up to 2-3 months. When ready to eat, thaw it overnight in the refrigerator before reheating on the stovetop or in the microwave.

How To Reheat Leftover Parmesan Cabbage Soup

On the Stovetop: Transfer the leftover Parmesan Cabbage Soup to a saucepan or pot. Heat it over medium heat, stirring occasionally, until it is heated through. This method allows for gentle reheating and helps maintain the soup’s texture.

In The Microwave: Pour a serving of the soup into a microwave-safe bowl and cover it loosely with a microwave-safe cover or paper towel. Microwave on high for 1-2 minutes, stirring halfway through to ensure even heating. Adjust the time as needed based on your microwave’s power and the amount of soup.

In The Oven: Preheat the oven to 350°F (175°C). Pour the leftover soup into an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.

What To Serve Parmesan Cabbage Soup

The Parmesan Cabbage Soup pairs well with crusty bread, garlic bread, salad, and a cheese platter. It also can be served alongside roasted vegetables, grilled chicken, mashed potatoes, and rice for better savoring of the meal.

Frequently Asked Questions

Can I make this soup vegetarian or vegan?

Absolutely! Simply use vegetable stock instead of chicken stock, and omit the Parmesan cheese or use a vegan alternative. The soup will still be flavorful and delicious.

How do I adjust the consistency of the soup?

If you prefer a thicker soup, you can add more rice or simmer the soup for a longer time to allow the rice to break down further and thicken the broth. Conversely, if you prefer a thinner soup, you can add more stock or water to achieve the desired consistency.

Can I freeze the leftovers?

Yes, you can freeze the Parmesan Cabbage Soup for future meals. Allow it to cool completely before transferring it to freezer-safe containers or bags. When ready to eat, thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave until heated through.

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