Italian Cabbage Soup

Italian Cabbage Soup

The combination of the pancetta, smoked pork butt and cabbage makes a great tasting soup. The beans will thicken the soup slightly and the addition the thyme or even basil will give it a great flavor you won’t forget.

Serves 4 to 6 people


  • 3/4 stick of butter

  • 1/4 cup of extra virgin olive oil

  • 3 slices of pancetta, chopped

  • 1 yellow onion, sliced

  • 2 stalks of celery, sliced

  • 2 carrots, peeled and sliced into circles

  • 1 large white potato, diced

  • 2 cloves of garlic, chopped

  • 4 1/4in. slices of cooked smoked pork butt

  • 3 cups of Savoy or green cabbage, shredded

  • 1/4 cup of flat leaf Italian parsley

  • 2 sprigs of fresh thyme

  • 1 15oz cans of cannellini beans, drained and rinsed

  • 4 cups of chicken broth

  • 1/2 tsp of salt

  • 1 tsp of fresh ground black pepper

  • 1 pound of ditali pasta (optional)

  • 1/2 cup of fresh grated parmesan cheese


  1. In a large pot heat the butter an the oil.

  2. Add the pancetta, onions, celery, carrots, potato and garlic and cook for 3 minutes.

  3. Add the pork butt and cook for 1 minute longer.

  4. Stir in the cabbage, parsley and thyme with 1 cup of chicken broth.

  5. Cover and cook until cabbage is slightly wilted.

  6. Add the beans and remaining broth.

  7. Season with salt and pepper and bring to a boil.

  8. Lower the heat and simmer covered for about 1 hour.

  9. In a large pot of salted boiling water, cook the pasta until al dente. Around 5 to 10 minutes.

  10. Drain the pasta and place in individual bowls.

  11. Top the pasta with the soup and serve with parmesan cheese.


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