Italian Style Cabbage Soup

So I am exhausted today.  I got a concussion a couple of days ago by banging my head into my cabinets, and then I had some type of allergic reaction yesterday which swelled up my face and brought on a serious bout of wheezing.  Unfortunately today I just feel awful.

And because bad things don’t come solo, my oldest walked into our mudroom today to find a chipmunk hanging out.  It took us almost an hour and a path of bread crumbs to finally lure him back outside.  I’m not a fan of rodents.  He was cute, but I’m very happy he is back outside where he belongs.

Anyway, dinner time came tonight, and I have to say my heart wasn’t in it.  If my daughter didn’t have lactose intolerance, it would have been a pizza take out night.

In the end though, I’m glad I didn’t take that route because I found this (click here) recipe for cabbage soup.  It seemed simple enough, but I’m not very familiar with coriander or fennel, and I really don’t like cumin, so I realized I would need to change it up.

My little family and I don’t have a single drop of Italian blood in our fair skinned bodies, but we love Italian food – especially when it’s healthy and hearty and oh so comforting.

So I went off the original recipe above, but I used Italian seasoned diced canned tomatoes, a lot of fresh garlic, and Italian seasoning in place of the seasonings mentioned.  I decided to take it a step further at the end and throw in some fresh herbs – basil, cilantro, thyme, and parsley.  The only thing I would do differently next time is skip the parsley.  That was just a weird addition.

Perhaps it’s not for everyone, but my entire family loved it.  I even saw my youngest sneaking some cabbage in when she thought no one was watching.

If you try it, let me know.  And if you don’t trust my additions (not sure if you should!) let me know how the original recipe goes.

I love soup.  It’s almost impossible to mess up, and since I no longer drink coffee, I love the warm comfort of the broth.

By the way, if you want to add some protein, I have a feeling shredded chicken or sweet Italian sausage would work very well.

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By | 2016-12-24T17:02:05+00:00 July 2nd, 2015|Uncategorized|0 Comments

About the Author:

Amanda Knapp is a writer and a stay at home mom to her three little girls, ages 2-7. She has a Masters degree in English, and prior to having children, she taught writing at the community college level. Now, she spends her time chasing her three girls around the house, cuddling with them on the couch and reading, and writing about pretty much anything that comes to her mind. She writes for her own blog, www.indisposablemama.com, as well as for Mothering Magazine, Psych Central, and Catholic 365.

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