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Red Cabbage Soup with Ricotta Salata and Nuts
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4
Calories: 393 kcal
Course:
Soup
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
Serving
100g
Calories
393kcal
(20%)
Carbohydrates
23g
(8%)
Protein
12g
(24%)
Fat
31g
(48%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
15g
Trans Fat
0.003g
Cholesterol
28mg
(9%)
Sodium
95mg
(4%)
Potassium
749mg
(21%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
2543IU
(51%)
Vitamin C
117mg
(130%)
Calcium
212mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 393
% Daily Value*
| Serving | 100g | |
| Calories | 393kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 28mg | 9% |
| Sodium | 95mg | 4% |
| Potassium | 749mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 2543IU | 51% |
| Vitamin C | 117mg | 130% |
| Calcium | 212mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.