Creamy, cozy and super comforting, this vegan Italian cabbage soup will completely change how you think about cabbage soup. It's brothy yet rich, packed with craveable Italian flavors and is somehow both light and satisfying enough that everyone always goes back for a second bowl!
Cabbage soup often gets a bad reputation. It's usually associated with extreme weight loss diets, bland flavors and food that feels more like a punishment than a pleasure. But in this recipe, the cabbage is chopped and cooked down so it becomes soft, sweet and almost noodle-like. It truly does not feel or taste like cabbage anymore. Instead, it takes on the flavors of everything around it, which is where this soup really shines.
I actually love cabbage when prepared the right way. I love it roasted until caramelized, shredded raw into crunchy slaws, or tossed into fresh salads. Plus it's full of vitamin C and fiber. This soup recipe adds to cabbage's arsenal of versatile and delicious ways to enjoy it.
Creamy Italian Comfort Vibes
This recipe leans into cozy Italian comfort food energy. Marinara sauce, a generous amount of Italian seasoning, an entire head of garlic and lots of fresh basil create deep, familiar flavors. A splash of homemade vegan heavy cream brings everything together with a rich, creamy texture that makes this soup feel indulgent without feeling heavy.
Many cabbage soup recipes rely on meat for richness, but this version is completely plant-based. French lentils are added to "beef it up" in a plant-forward way. They hold their shape beautifully, never get mushy and almost disappear into the soup while adding protein and fiber. The result is a simple soup (no chunky carrots and celery) that actually highlights cabbage instead of burying it under lots of other veggies!
Ingredients
A small head of green cabbage is all you need here. Cabbage is a long-lasting vegetable, making this a great pantry-style meal. If you only have a large head, just use half. The key is chopping it very finely so there are no big leafy chunks. This makes the soup far more enjoyable, especially for kids.
I prefer avocado oil over olive oil because it gives the soup a more buttery feel and adds a subtle richness that really fits the Italian flavor profile. Olive oil works too though you don't have avocado oil on hand.
I use water instead of broth. It allows for full control over the flavor. With the marinara sauce, garlic, onion and basil all pulling their weight, broth is unnecessary and could actually compete with those flavors.
And yes, this recipe uses an entire head of garlic, but don't be scared! When garlic is sautéed gently over low heat, it becomes mild, sweet and deeply flavorful.
How to Make It
Everything happens in one pot, making this an easy weeknight meal with minimal cleanup. The hands-on time is incredibly fast (about 10 minutes), and the rest is just letting the pot do its thing!
1. Start by slowly sautéing the onion until it softens and begins to caramelize slightly.
2. Next comes the garlic and Italian seasoning which are gently cooked.
3. The finely chopped cabbage is added next, then covered to help it wilt down quickly. You'll be surprised how much it reduces!
4. Once the cabbage has softened, the marinara sauce, lentils, water and vegan heavy cream go in. The soup is brought to a boil, then covered and simmered until the lentils are tender and the cabbage is very soft.
5. Fresh basil is stirred in right at the end for a bright, fragrant finish.
6. Serve it with crispy socca on the side or top it with crunchy roasted chickpeas for added texture!
Recipe Tips
- Take the time to really caramelize the onions. Low heat and patience make a huge difference in flavor for any soup.
- Finely chop the cabbage. Smaller pieces create a soft, noodle-like texture that blends seamlessly into the soup.
- Add the vegan heavy cream before the soup comes to a boil. Adding it after boiling can cause it to clump instead of staying silky smooth.
Kids love this soup too, which is always a win. I hope you love it and agree this is proof that cabbage deserves way more love!
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Vegan Creamy Italian Cabbage Soup
- Total Time: 1 hour 5 minutes
- Yield: 10 1x
- Diet: Vegan
Description
Creamy, cozy and super comforting, this vegan Italian cabbage soup will completely change how you think about cabbage soup. It's brothy yet rich, packed with craveable Italian flavors and is somehow both light and satisfying enough that everyone always goes back for a second bowl!
Ingredients
- 3 tablespoons avocado oil
- 1 large sweet onion, finely chopped
- 1 tablespoon fine salt
- 1 head of garlic (about 10 cloves), minced
- 1 tablespoon Italian seasoning
- 1 small head green cabbage (about 22 ounces), cored and finely chopped
- 32 ounces marinara sauce (I love Rao's)
- ½ cup dry French lentils (lentilles du Puy) - not brown or red lentils
- 8 cups water
- 1 batch vegan heavy cream
- 2 large handfuls fresh basil leaves, finely chopped
Instructions
- Sauté the onion. In a large dutch oven, heat the avocado oil over medium heat. Add the chopped onion and sauté for about 10 minutes, stirring often. Lower the heat as needed so the onion softens and begins to caramelize slightly without burning.
- Add salt, garlic, and seasoning. Stir in the salt, minced garlic and Italian seasoning. Reduce heat to low and cook for 5 minutes, stirring frequently so the garlic doesn't brown.
- Cook down the cabbage. Add the chopped cabbage and stir to coat. Cover with a lid and cook for 10 minutes, stirring occasionally, until the cabbage wilts down and softens.
- Add liquids and lentils, then simmer. Stir in the marinara sauce, lentils, water and vegan heavy cream. Stir well and bring to a boil. Once boiling, cover, reduce heat to low, and simmer for 20 to 30 minutes, until the lentils are cooked and the cabbage is very soft.
- Finish with basil. Turn off the heat. Stir in the chopped basil just before serving. Ladle into bowls and enjoy!
Notes
You can use canned lentils if you don't have dry lentils on hand. This will speed things up a bit but make sure to reduce the liquid as the lentils will already be cooked.
- Prep Time: 10
- Cook Time: 55
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
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