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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 86.9
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 253.5 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.2 g

View full nutritional breakdown of Cabbage pasta soup calories by ingredient
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Cabbage pasta soup

Submitted by: JEMPOWER

Introduction

I had some cabbage soup I made and I had a hankering for some pasta so I combined some left over cooked pasta with the soup. I had some cabbage soup I made and I had a hankering for some pasta so I combined some left over cooked pasta with the soup.
Number of Servings: 4

Ingredients

    Cabbage, red, fresh, 1 cup, chopped (remove)
    Green Peppers (bell peppers), .25 cup, strips (remove)
    Red Ripe Tomatoes, 1 plum tomato (remove)
    Carrots, cooked, 0.5 cup slices (remove)
    Turmeric, ground, 1 tsp (remove)
    Ginger, ground, 1 tsp (remove)
    Garlic, 1 clove (remove)
    Water, tap, 2 cup (8 fl oz) (remove)
    *Imagine Organic Vegetable Broth, 2 cup (remove)
    Whole Wheat Spaghetti, cooked (pasta), 1 cup (remove)
    Crushed Red Pepper Flakes (3 tsp)

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Directions

Prep cabbage, green peppers, tomato, carrots, ginger and garlic. Add water and broth. Add spices crushed red pepper flakes, turmeric, etc to your fancy.Cook for 30 minutes until cabbage and carrots are tender. Add cooked pasta and cook another 5 minutes. Let stand for 10 minutes and serve. Add spices to taste. I don't use salt and pepper but I've been told it would taste better with both.

Serving Size: makes 4 one cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JEMPOWER.






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