Tomato Cabbage Soup recipe with Italian Noodles!
Cabbage Soup Recipe below
I use my pressure cooker, but this can easily be adapted to other methods.
🍅 1 TB olive oil or unsalted butter
🍅 1 diced onion
🍅 1 chopped carrot
🍅 1 chopped celery stalk
🍅 3 minced garlic cloves or 1 Tsp garlic powder
🍅 2 TB tomato paste
🍅 1/2 tsp Italian seasoning
🍅 1 tsp dried basil
🍅 1/2 tsp dried oregano
🍅 1/2 tsp ground cumin
🍅 1/2 tsp dried parsley
🍅 1 tsp sea salt
🍅 1 tb apple cider vinegar or red wine vinegar
🍅 4 cups chicken broth, preferably low sodium (I use tomato chicken bouillon)
🍅 1 tsp fish sauce (optional)
🍅 1 tsp soy sauce (optional)
🍅 2 tsp honey or stevia
🍅 2-15 oz cans of diced tomatoes
🍅 1 cup thinly sliced cabbage
🍅 1/2 cup dry ditalini or any small noodle or rice (cook time will need to be adjusted)
🍅 1/2 cup plain Greek yogurt
🍅 1/4 cup 1-2% milk
🍅 1/2 cup grated Parmesan (optional, recommended)
🍅 Salt + cracked pepper to taste.
Heat oil on Sauté function in an instant pot. Add chopped onion, carrot, and celery. Cool 3-4 mins until softened. Add garlic and cook for 1 more minute. Add tomato paste and dried seasonings, stirring to avoid burning. Allow the paste to caramelize slightly and herbs to become fragrant; about 1-2 minutes. Deglaze with vinegar, scraping the bottom of the pan. Add broth, fish sauce, and soy if using (adds depth to flavor), honey/stevia, and diced tomatoes.
Add lid and switch to Pressure Cook on high for 8 minutes. Do a quick steam release.
Using an immersion blender, purée the soup. Add chopped cabbage and uncooked ditalini. Replace lid and set pressure cook for 2 additional minutes. Do another quick release.
Ladle out a small scoop of soup into a separate bowl and whisk in the yogurt, milk, and Parmesan to temper the mixture and avoid curdling. Then add back into the hot soup and combine.
Season as needed and ENJOY!
Cook Also: Easy Mediterranean Grain Bowl Inspired Us
