Red Cabbage Soup with Ricotta Salata and Nuts is a wholesome and flavorful vegetarian recipe that’s perfect for cold autumn evenings.
This creamy and colorful dish can be garnished in many ways to suit your taste. I topped it with crumbled ricotta salata, pine nuts, slivered almonds, and pistachio granola for extra crunch and flavor.
Red Cabbage Soup is light yet satisfying—a comforting choice when you want something warm and nutritious during the colder months. Among the different types of cabbage, red cabbage stands out for its vibrant color and naturally sweet flavor, making it a favorite ingredient in many recipes.
To make this soup, you’ll need red cabbage, an autumn vegetable that’s easy to find at your local market or grocery store. I kept the recipe light by skipping potatoes and using onion for flavor. A small amount of cream adds just the right touch of smoothness.
The process is simple: cook the vegetables, blend them with cream, and your Red Cabbage Soup is ready to serve, steaming and delicious!
This dish is not only loved by adults but also a hit with kids, thanks to its creamy texture and striking purple color. It’s a healthy way to enjoy the many benefits of red cabbage while indulging in a warm, comforting meal.
The ricotta salata adds a savory note, while the nuts provide a delightful crunch, making this soup even more special.
It’s an easy recipe to prepare, and its beautiful purple hue is sure to impress everyone at the table.
Let’s dive into how to make this stunning and flavorful Red Cabbage Soup!
Ingredients
Prep Time: 10 Min | Cook Time: 45 Min | Servings: 4
- 800 g (1.7 pounds) red cabbage
- 1 white onion
- 500 ml (2 cups) water
- 2 tablespoons Italian cooking cream Panna da Cucina
- 3 tablespoons extra-virgin olive oil
- salt to taste
- 150 g (5 oz) ricotta salata
- 30 g (2 tablespoons) pine nuts
- 30 g (2 tablespoons) chopped pistachios
- 30 g (2 tablespoons) sliced almonds
NOTE: read the paragraph below for substitutes
Instructions
Step 1) - Start by preparing the red cabbage. Remove the outer leaves, especially if they feel tough or leathery. Cut the cabbage in half, then slice each half into thin strips. Place the strips in a large bowl, rinse them thoroughly under running water, and drain well. Set the cleaned cabbage aside for later.
Step 2) - Next, prepare the soffritto. On a cutting board, slice the onion thinly. Heat the extra-virgin olive oil in a deep, nonstick pan over medium heat. Once the oil is warm, add the sliced onion. Sauté the onion for 2-3 minutes, stirring frequently to prevent it from sticking or burning.
Step 3) - Add the cabbage to the pan with the sautéed onion. Stir well to combine, allowing the cabbage to mix evenly with the onion. Sauté everything together for another minute, letting the flavors meld.
Sprinkle a little salt over the vegetables, then pour in the water.
Step 4) - Cover the pan with a lid and reduce the heat to low. Let it cook for about 40 minutes, stirring occasionally, until the cabbage becomes very soft and tender.
Once the cabbage is fully cooked, stir in two tablespoons of Italian cooking cream (panna da cucina). This step gives the soup a smoother texture and a delicate, creamy flavor.
Step 5) - Using an immersion blender, carefully blend the mixture directly in the pot. Continue blending until you achieve a thick cream.
TIP: For an even smoother consistency, you can pass the puréed cabbage through a fine sieve, using a spatula to press it through.
Step 6) - While the soup is still hot, pour it into individual serving bowls. The warmth and vibrant color will make the dish look especially inviting.
Finish by topping each serving with crumbled ricotta salata cheese (use a fork to break the ricotta into small pieces beforehand). Sprinkle the soup with a mix of dried fruits like pine nuts, chopped pistachios, and slivered almonds for added crunch and flavor.
Serve Red Cabbage Soup with Ricotta Salata and Nuts immediately while piping hot and enjoy!
YOU MUST ALSO TRY:
Storage
You can keep Red Cabbage Soup fresh in the refrigerator by storing it in an airtight container for up to two days.
When you’re ready to enjoy it, simply add a few tablespoons of water and reheat it on the stove. This will bring back its creamy texture, making it taste as good as when it was freshly made.
You can also prepare the soup a day in advance and refrigerate it. Just remember to add the salted ricotta and dried fruit right before serving for the best flavor and texture.
Tips
- Cook Time: Red cabbage is known for its thick, fibrous leaves. This makes it important to cook the cabbage thoroughly to achieve the right texture. To soften the cabbage properly, it’s recommended to cook it for at least 40 minutes on low heat. This ensures the fibers break down, making the soup smooth and easy to enjoy.
- Slice Thinly: For the best results, slice the cabbage into thin strips before cooking. This helps it cook more evenly and speeds up the softening process.
- Check for Softness: Before turning off the heat, always check that the cabbage has softened enough. You should be able to easily mash it with a fork or spoon. If it’s still firm, let it cook a little longer.
- Presentation: For added presentation, consider using small bowls or cups and topping each portion with a sprinkle of ricotta salata and nuts right before serving.
Variations
- Change its colour: Red Cabbage Soup offers a variety of ways to customize and enhance its flavour and presentation. Thanks to the high content of anthocyanins, which give red cabbage its characteristic red and purple hues, the soup can naturally change colour. Adding an acidic element like lemon juice alters the pH, turning the purple soup into a bright fuchsia shade. For a striking two-tone effect, take a few cups of the soup, place them in a separate bowl, and mix in the juice of half a lemon. The soup will transform into a vibrant fuchsia colour. When serving, alternate the purple/red and fuchsia portions on the plate, creating a dramatic visual effect. Finish with your preferred garnish.
- Topping Ideas: You can also vary the toppings to add texture and flavor. Chopped nuts such as walnuts, pistachios, or almonds work beautifully, as do salted pumpkin or sunflower seeds. For a crunchy contrast, croutons are another excellent choice.
- Potato: For a richer and creamier soup, you can add a chopped potato along with the cabbage. This will increase the velvety texture of the soup, making it more indulgent while slightly raising the calorie count.
Substitutes
- Ricotta Salata: If you prefer an alternative to salted ricotta, feta cheese or any other crumbly cheese can provide a delicious substitute.
- Italian Cooking Cream Panna da Cucina: When it comes to cream, Italian cooking cream (panna da cucina) can be replaced with plant-based cream for a vegan option, sour cream for a tangy flavor, or thick Greek yogurt for a slightly different texture.
- Onion: For a milder flavor, consider using leeks instead of onions, while shallots offer a stronger, sweeter taste.
Recipe Card
Red Cabbage Soup with Ricotta Salata and Nuts
Ingredients
- 800 g red cabbage - 1.7 pounds
- 1 white onion
- 500 ml water - 2 cups
- 2 tablespoons cream - Italian cooking cream Panna da Cucina
- 3 tablespoons olive oil - extra-virgin
- salt - to taste
- 150 g ricotta salata - 5 oz
- 30 g pine nuts - 2 tablespoons
- 30 g pistachios - 2 tablespoons, chopped
- 30 g sliced almonds - 2 tablespoons
Instructions
- Remove the outer leaves of the red cabbage, especially if they feel tough or leathery. Cut the cabbage in half, then slice each half into thin strips. Place the strips in a large bowl, rinse them thoroughly under running water, and drain well. Set the cleaned cabbage aside for later.
- Next, prepare the soffritto. On a cutting board, slice the onion thinly. Heat the extra-virgin olive oil in a deep, nonstick pan over medium heat. Once the oil is warm, add the sliced onion. Sauté the onion for 2-3 minutes, stirring frequently to prevent it from sticking or burning.
- Add the cabbage to the pan with the sautéed onion. Stir well to combine, allowing the cabbage to mix evenly with the onion. Sauté everything together for another minute, letting the flavors meld.
- Sprinkle a little salt over the vegetables, then pour in the water.
- Cover the pan with a lid and reduce the heat to low. Let it cook for about 40 minutes, stirring occasionally, until the cabbage becomes very soft and tender.
- Once the cabbage is fully cooked, stir in two tablespoons of Italian cooking cream (panna da cucina). This step gives the soup a smoother texture and a delicate, creamy flavor.
- Using an immersion blender, carefully blend the mixture directly in the pot. Continue blending until you achieve a thick cream.TIP: For an even smoother consistency, you can pass the puréed cabbage through a fine sieve, using a spatula to press it through.
- While the soup is still hot, pour it into individual serving bowls. The warmth and vibrant color will make the dish look especially inviting.
- Finish by topping each serving with crumbled ricotta salata cheese (use a fork to break the ricotta into small pieces beforehand). Sprinkle the soup with a mix of dried fruits like pine nuts, chopped pistachios, and slivered almonds for added crunch and flavor.
boaz says
Surprisingly good taste and stunning colors. I was really wowed when adding the lemon juice and seeing the color change. This is a recipe that strikes my fantasy! Will make this again for Christmas, what a refreshing recipe!