Zuppa di verze e patate is a light vegetable soup featuring cabbage and potatoes. Other typical ingredients include carrots, squash, and sometimes pasta. However, variations of the soup include different ingredients. Our soup recipe includes cabbage, potatoes, leek, squash, carrots, onions, and celery but does not contain pasta.
It is one of the most popular Italian soups, and it originates from Veneto. Usually, people serve zuppa di verze e patate with croutons and grated Parmesan. In many ways, this soup is similar to the Polish soup kapusniak, which also features cabbage and potatoes.
Although recipes for the soup vary, it is an easy soup to make. It is also delicious and budget-friendly. Here is an easy zuppa di verze e patate recipe for you to try.
Zuppa di Verze e Patate Recipe: An Easy Italian Cabbage Soup
Course: Soup RecipesCuisine: Italian, EuropeanDifficulty: Easy8
servings17
minutes47
minutesYES- no Parmesan garnish
YES
YES- No Parmesan garnish
NO
An easy yet delicious recipe for Zuppa de Verze e Patate, a classic Italian soup featuring cabbage and potatoes
Ingredients for Zuppa de Verze e Patate
1 small savoy cabbage, sliced
2 large white potatoes, peeled and diced
½ squash, peeled and diced
1 white onion
2 carrots
1 thinly sliced leek
2 sticks of celery
3 garlic cloves
2 litres of vegetable stock
4 tbsp olive oil
Salt and black pepper to taste
Croutons and Parmesan to garnish (optional)
Directions: How to Make Zuppa di Verze e Patate
- Prepare all your vegetables before beginning the cooking process.
- Add the olive oil to a large pan over medium heat on the hob.
- Put the onions into the pan and sweat for a few minutes until the onions soften.
- Add the carrots, squash, and celery to the pan and cook for another five minutes.
- Next, add the sliced leeks and garlic, and continue to cook the vegetables for a further five minutes, stirring occasionally to ensure even cooking.
- Then, add the diced potatoes to the pan and cover with the stock before cooking for 15 minutes.
- Add the sliced cabbage to the other ingredients and season with salt and black pepper to taste.
- Cook the ingredients for another 15 minutes, stirring occasionally.
- Serve the soup in bowls and top with croutons and grated Parmesan cheese.
Additional Tips
- If you are vegan, omit the Parmesan cheese. It is important to check the Parmesan if you are vegetarian, as not all Parmesan is suitable for those on plant-based diets.
- Cabbage and potatoes are the two main ingredients of any zuppa di verze e patate recipe. You can omit, increase, or decrease any other vegetables to suit your tastes or availability.
- To reduce the fat and calories in the soup, use a spray oil instead of olive oil and leave off the crouton and Parmesan garnishes.
- If you are not a vegetarian, you can use chicken stock if you prefer.
- Many people add pasta to the soup for texture and substance. Opt for a smaller pasta variety, such as orzo or fregola.
- Non-vegetarians ,ight add speck, sausage or pancetta to this soup.
🧊 Storage Tips for Zuppa di Verze e Patate
Refrigeration
- Store the soup in an airtight container for 3–4 days.
- As it sits, the potatoes and cabbage will continue to soften, making the soup thicker and creamier — this is completely normal.
- When reheating, add a splash of water, vegetable stock, or even a little olive oil to loosen the texture if needed.
- Reheat gently over medium heat, stirring often to prevent the potatoes from sticking to the bottom of the pan.
Freezing
- Zuppa di verze e patate freezes well, though the potatoes may become slightly softer or grainy after thawing.
- Freeze in portioned containers for up to 3 months.
- Thaw overnight in the fridge, then reheat slowly, adjusting the consistency with extra liquid if required.
Make‑Ahead Tips
- This soup tastes even better the next day as the flavours deepen.
- If you’re preparing it ahead of time, hold back a little extra stock to adjust the thickness when reheating.
- Add fresh toppings (like parsley, olive oil, or grated cheese) after reheating, not before storing — they lose their brightness in the fridge.
Storing with Pancetta or Sausage
If your version includes pancetta, speck, or sausage:
- Store the soup with the meat included — it continues to flavour the broth.
- If you prefer firmer meat pieces, keep them separate and add them fresh when reheating.
📌 Summary
Zuppa di verze e patate is a rustic, hearty Italian soup that stores beautifully. It keeps well in the fridge for several days, freezes reliably, and often tastes even better after resting. Because the potatoes and cabbage naturally thicken the soup as it cools, simply add a splash of water or stock when reheating to bring it back to your preferred consistency. Whether you’re meal‑prepping or making a cosy batch for the week, this soup is wonderfully easy to store and enjoy again.