This Parmesan Cabbage Soup transforms humble cabbage into a luxurious, creamy bowl of comfort that will warm you from the inside out. The sweet, tender cabbage becomes the star of this soup, slowly cooked until silky and mild, then enriched with plenty of freshly grated Parmesan cheese that melts into the broth creating an incredibly satisfying texture. Fresh herbs, garlic, and a touch of white wine elevate this simple vegetable soup into something truly special that rivals any restaurant version. Despite its elegant flavor profile, this soup is surprisingly budget-friendly and comes together in about 45 minutes. The recipe serves 6 generous portions, making it perfect for family dinners or meal prep throughout the week.
Main Soup Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 large head green cabbage (about 2 pounds), cored and chopped
- 1/2 cup dry white wine
- 6 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
For Finishing and Garnish
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- Extra grated Parmesan cheese
- Crusty bread for serving
- Black pepper for serving
Building the Soup Foundation
Heat the butter and olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the butter has melted and starts to foam, add the thinly sliced onion. Cook the onion for about 8-10 minutes, stirring occasionally, until it becomes soft, translucent, and lightly golden around the edges.
Add the minced garlic to the pot and cook for another minute, stirring constantly, until it becomes very fragrant. Be careful not to let the garlic burn, as this will create a bitter flavor in your soup.
Cooking the Cabbage
Add the chopped cabbage to the pot in batches if necessary, as it will seem like a lot at first but will quickly wilt down. Stir the cabbage with the onion and garlic mixture, coating it with the butter and oil. Cook for about 10-12 minutes, stirring occasionally, until the cabbage begins to soften and reduce in volume significantly.
The cabbage should start to look slightly caramelized and smell sweet as it cooks. This step is important for developing the deep, rich flavor that makes this soup so special.
Adding Wine and Broth
Pour in the white wine and let it simmer for 2-3 minutes, stirring to scrape up any browned bits from the bottom of the pot. The wine will add depth and brightness to the soup’s flavor profile.
Add the chicken or vegetable broth, fresh thyme leaves, and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer gently for 20-25 minutes, until the cabbage is completely tender and almost melting.
Creating the Creamy Base
Remove the bay leaf from the soup and discard it. Pour in the heavy cream and stir gently to combine. Let the soup simmer for another 5 minutes to heat the cream through and allow the flavors to meld together.
Season the soup with salt, black pepper, and a pinch of nutmeg. The nutmeg adds a subtle warmth that complements the Parmesan beautifully, but use it sparingly as a little goes a long way.
Adding the Parmesan
Remove the soup from heat and gradually stir in the grated Parmesan cheese, adding it in small handfuls and stirring constantly to prevent clumping. The residual heat from the soup will melt the cheese smoothly into the broth, creating a rich, creamy texture.
Continue stirring until all the cheese has melted and the soup is smooth and creamy. Taste and adjust the seasoning with additional salt, pepper, or cheese as needed.
Final Touches and Serving
Stir in most of the fresh parsley and chives, reserving some for garnish. The fresh herbs add a bright note that balances the richness of the cream and cheese.
Ladle the hot soup into bowls and garnish each serving with the remaining fresh herbs and a generous sprinkle of additional Parmesan cheese. Finish with a few grinds of fresh black pepper over each bowl.
Presentation and Accompaniments
Serve the soup immediately while it’s hot and creamy, accompanied by thick slices of crusty bread for dipping. The bread is perfect for soaking up every drop of the rich, cheesy broth.
This soup pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness, or alongside grilled cheese sandwiches for the ultimate comfort food experience.
Storage and Reheating Guidelines
This soup keeps well in the refrigerator for up to 4 days, though it may thicken as it sits. When reheating, do so gently over low heat, stirring frequently and adding a splash of broth or cream if needed to restore the desired consistency.
Avoid bringing the soup to a rolling boil when reheating, as this can cause the cream and cheese to separate. The soup can be frozen for up to 2 months, but the texture may change slightly after thawing due to the dairy content.
Tips for Best Results
For the richest flavor, use freshly grated Parmesan cheese rather than pre-grated varieties. The fresh cheese melts more smoothly and provides a more complex, nutty flavor. If you prefer a completely smooth soup, you can blend portions of it with an immersion blender, leaving some texture for interest. This soup is naturally vegetarian when made with vegetable broth, making it a versatile option for different dietary preferences.
