Parmesan Cabbage Soup Recipe (2024)

This soup is really delicious. The cabbage and leeks pair so well together, the Parmesan adds depth of flavor and the rice gives it tooth. All the additions really layer it nicely. Winner dinner!

Added a can of great northern beans to make it a bit more substantial and served with crusty bread. So good!

I had all the ingredients in the refrigerator for this and love a good soup, so I tried it exactly as written, including the Parmesan rinds. It was so easy and so delicious!! I tasted it (yum) but since I also had some diced ham in the refrigerator that needed using up I added about a cup. It didn’t need it but it sure tasted good in there. At first I thought it needed something else, like maybe a teaspoon of ground mustard. But the more I ate it I thought no, leave it alone. Delicious!

Do not discard the parmesan rinds (step 3). Cut them into a tiny dice and put them back. They are a chewy cheesy treat.

I saved this recipe to make for the next time someone in my family gets sick--it seems like the perfect sniffling-laying-in-bed-all-day kind of nourishment. Oh heck, forget that. I'm just going to make it for dinner tonight!

My daughter called it "risotto soup," which she meant as a compliment. We all really enjoyed it. I used basil because I had some on hand and that worked really well with the lemon. I would caramelize the cabbage for about 10 minutes longer at a slightly lower temperature next time, but otherwise would make again as is. A delicious "risotto soup!"

Had half a cabbage in the fridge. No leeks, but used onion. Replaced fresh dill with dried.Sooo delicious!

This recipe is perfect for driving the winter blues away! 1C rice is a little bit much for my taste. Going to try 3/4th or 1/2C next time I make it.

Made this tonight - delicious and wintery! Added a handful of dried shiitake with the stock for an extra umami kick, and used bay leaves and thyme for herbs (no dill/cilantro). I reckon a handful of frozen peas at the end would work well too!

We used brown basmati rice (increased the cooking time) and it was fantastic! The lemon and Parmesan flavors melded beautifully and the rice added substantiality and wholesomeness. Just a wonderful dish and great the next day.

I made this soup yesterday. It makes a lot, I halved the recipe and still it was a lot considering how much the rice expands. I had to add more broth. Delicious and healthy! The lemon was very important. I added a bit of tomato paste at the beginning, and caramelized it and it came out very nice. Good for cold weather!

I made this with barley instead of rice. I used dried thyme and chicken broth as that was all I had. I kept the pot covered though because I used a quart and a half of chicken broth instead of 2 qts. It was creamy and so satisfying. I will make this again.

Don’t toss out the rinds! Chop into tiny cubes and enjoy the flavor and texture.

There is a lot of rice for the amount of broth. Beware the soup sitting on the stove for any extra time (folding laundry) and it becomes more like a congee/risotto. Flavour is good. Not spectacular. Likely won’t make again.

I cooked it as directed and thought it was bland. My brutally honest husband said it tasted like the soup Charlie in the Chocolate Factory and his family ate before they won the Golden Ticket. I think it would be an ok soup if you are sick.

We substitute quick cooking farro for rice which is a little more toothy and holds up well for leftovers— a family favorite!

Delicious recipe. Easy and used mostly pantry ingredients. Agree with comment that is similar texture to risotto. Loved it and will make again because I have access to a lot of green cabbage. This recipe is now one of my favorite ways to use cabbage. Thank you Melissa Clark!

I followed this recipe exactly, except for 3 substitutions and… Just kidding. I honestly followed this recipe exactly, typically I use soup recipes for inspiration and ratios, but this one is truly delicious as written. I garnished with a good squeeze of lemon and lots of dill. Personally, I would use parsley instead of cilantro for the flavor profile of this soup.If I were to add meat, if would be some ground pork and a healthy bit of paprika just because.

Made with leftovers thus substituted leek for red/spanish onions and spring onions… plus only half a green cabbage. Delicious!!!!!

Nice. Added some spinach at the end (because I had it). Not the prettiest of soups but it tastes good. Add more water the second day as rice continues to expand.

Amazing with barley instead of rice

Added a finely chopped bulb of fennel as I had less than 9cupa of cabbage & a grind of smoked ghost pepper chile flakes and very slight smokiness was wonderful.

Such an easy, delicious recipe, perfect for when the fridge is bare. I didn't have leaks, but an onion was a great sub. I got a good browning going on the edges of the cabbage, then deglazed with a bit of wine before adding stock to get some acid in there early. Half a recipe made a lot. It gave me French vibes, so I used parsley for the dill I didn't have, and I gilded the lily with a lil' plop of creme fraiche. Melissa Clark's recipes are pretty much always delicious and inspiring.

The base for this recipe was a good start. After reading other reviews, many who wrote that the soup was not extraordinary, I reduced the broth to 1 quart, added 1/4 lb (very little and no longer vegetarian) hot Italian sausage, replaced the rice w/orzo, and added 3 handfuls of spinach for color (it was an unappetizing beige). We like it.

Good as written but after reading other’s comments, added 1/4 lb of (not much, but no longer vegetarian) hot Italian sausage, orzo instead of rice and fresh spinach for color. Pretty beige as written. Also reduced broth for stronger flavor. We loved it.

Very good. Cook for closer to 20 for the rice. Go easy on better than bouillon very salty

One of the most satisfying meals I’ve had in years. Would suggest increasing broth or reducing rice (or adding pre-cooked rice) as there was no broth left by the time it had cooled.

A forgiving and nourishing recipe lightly reminiscent of French onion soup. I really riffed: butter, cabbage, extra onions, parmesan, way more garlic, a few chicken bouillon cubes, water, a couple bay leaves. That’s it. Turned out phenomenally.Note: I took Cleary’s suggestion from another NYT soup recipe to throw some olive oil, salt, and pepper onto the sliced cabbage and put it in the oven for 10-15 min at 400 before adding it to the soup. Did it seal the deal.

loved this, i added chicken thighs which i shredded at the end

Made as written and it was super tasty. Don't think it needed the extra lemon to serve but I used about a whole lemons worth of juice in the soup itself. Not massively filling but deeply nourishing!