This Savoy cabbage and lentil soup is a colorful mix of lentils, vegetables and pasta simmered in a delicious broth. It’s a satisfying, heartwarming chunky soup that is easy to make and full of aromatic flavors. This makes it perfect for chilly days where it will warm you from the inside out.

savoy cabbage and lentil soup in a white bowl with green onion and spoon in the soup with slices of bread.

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Why make this lentil soup with cabbage

This lentil soup recipe is all about simple wholesome ingredients coming together. It’s packed with soft lentils, sweet cabbage, earthy turnips and a touch of tomatoes for brightness. By adding a handful of small pasta, this soup turns into a nourishing one-pot meal that’s perfect for an easy lunch or cozy weeknight dinner.

It’s easy to swap or add vegetables based on what you have on hand. Instead of turnips, try carrots, sweet potatoes, parsnips, celery root or any other root vegetable.

And the best part? This cabbage lentil soup recipe is great for meal prep as it can be made in a large batch and stored in the fridge or freezer, so you’ll always have a comforting bowl of soup ready whenever you need it.

Cabbage lentil soup ingredients

Lentils: I recommend using dried green or brown lentils for this soup as they hold their shape well after cooking.
Cabbage: I use Savoy cabbage for this soup, but Napa or green cabbage works just as well. They turn tender and slightly sweet as they cook.
Garlic and Onions: The flavor base of the soup. A few cloves of fresh garlic are essential, and any type of onion works.
Tomatoes: Adding tomatoes gives the soup a touch of acidity and color. I like to use fresh tomatoes, but canned diced tomatoes work just as well. There’s no need to peel the tomatoes when using fresh ones.
Turnips: I use turnips in this soup for their subtle earthy flavor and heartiness. You can also swap in other root vegetables like sweet potatoes or carrots if you like.
Olive oil: For sautéing the vegetables use olive oil, butter, ghee or any other cooking oil you like.
Broth: Use either vegetable or chicken broth, whichever you prefer.
Small pasta: I like adding small pasta shapes like ditalini, shells or elbows to make the soup more filling. Cooking it directly in the soup lets it soak up the flavors and slightly thickens the broth.
Dried Herbs: I’ve used bay leaves and dried thyme. Other Mediterranean herbs to add could be basil, rosemary and oregano.
Fresh herbs: Use fresh herbs like parsley or green onion for garnish.
Seasoning: Season the soup with salt, freshly ground black pepper, ground paprika and a pinch of chili flakes to give it a gentle kick.

Which lentils to use

The best choice for this lentil soup is dried green or brown lentils as they hold their shape well after cooking. Other good options to consider are French green lentils (Lentilles du Puy) or Spanish brown lentils (Pardina lentils). All of these lentils have a lovely nutty, earthy flavor and are perfect to use for chunky soups, stews and even for a lentil salad.

I would avoid red lentils as they tend to break down and become mushy while cooking. They’re perfect for smooth red lentil soup, but not for the chunky, hearty lentil soup we’re after here.

How to make lentil soup with cabbage

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

Rinse the lentils: Place the lentils in a fine-mesh sieve and rinse under cold running water. Check for and remove any small stones, debris or damaged lentils.
Prepare the ingredients: Finely chop the onion and mince the garlic. Core and chop the tomatoes. Peel and dice the turnips into bite-size pieces. Remove any tough outer cabbage leaves, chop the cabbage into bite-size chunks and rinse under cold water.
Sauté the onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4 minutes until soft and translucent.
Cook the aromatics: Stir in garlic, turnips, bay leaves, thyme, paprika, salt and pepper and sauté for 2 minutes.
Add the tomatoes, cabbage, lentils and broth: Bring to a boil, then reduce the heat and simmer gently, covered, for 20 minutes.
Add the pasta: About 10 minutes before the end of cooking, bring the soup back to a gentle boil. Remove the lid, stir in the pasta, and cook uncovered until the pasta is tender and the lentils are soft.
Season and serve: Season with salt and pepper to taste. Add chili flakes for extra heat and serve with fresh parsley or green onion.

Useful tips

Rinse the lentils first: Don’t forget to rinse the lentils first to remove any dust or debris. It keeps the soup clean and smooth.
Cut the vegetables in bite-size pieces: To ensure even cooking and easy eating, chop all the vegetables into bite-size pieces.
Gently simmer: Once the soup starts boiling, reduce the heat and let the soup cook gently rather than a fast boil.
Use enough broth: Lentils absorb a lot of liquid as they cook, so it’s important to make sure there’s enough broth in the soup. If the soup looks too thick, simply add a little more.
Add liquid: As the soup sits, when making it in advance, the lentils and pasta will absorb more liquid. Add more broth or water before serving if needed.
Add the pasta at the end: Stir the pasta in at the end of cooking, otherwise it’ll overcook and become way too mushy.
Cook the pasta separately: Another possibility is to cook the pasta separately and add it to the soup after cooking or when serving.

How to store

Allow the soup to cool to room temperature and store in an airtight container in the fridge for up to 3 days. To freeze, portion the soup, pour in a freezer-safe container and keep for up to 3 months in the freezer.

Leave to thaw overnight in the fridge and reheat in the microwave oven or in a small pot on the stovetop.

More fall soup recipes to try

If you love soup and are looking for more winter or fall soup recipes for the cozy season, here are some of my favorites:

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