Sopa de repollo (cabbage soup) is a hearty, one-pot soup made with cabbage simmered in a flavorful broth with simple aromatics.
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This sopa de repollo recipe is one I often make for my family on chilly days or when we need an easy weeknight meal.
It's an affordable, nourishing soup that's easy to prepare and filling without feeling heavy.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Bacon: Adds richness and a deep savory base to the soup.
- Yukon Gold potatoes: Provide a creamy texture while holding their shape.It can be substituted with Russet potatoes.
- Green cabbage: The main ingredient, becoming tender and slightly sweet as it cooks.
- Knorr granulated chicken flavor bouillon (or chicken broth): Creates a flavorful, well-seasoned broth quickly and consistently.
- Bay leaves: Add subtle aroma and depth to the broth.
- Fresh chives: Bring a light, fresh finish that balances the richness.
- Red pepper flakes: Add mild heat to enhance flavor.
- Kosher salt and pepper: Used to balance and adjust seasoning.
How to Make Sopa de Repollo
Note: Full instructions are provided in the recipe card below.
- In a Dutch oven over medium-high heat, cook the bacon until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate.
- Add the potatoes, cabbage, salt, pepper, and red pepper flakes to the bacon fat remaining in the pot. Cook over medium-high heat, stirring occasionally, until the cabbage begins to soften, about 3 minutes. Add the broth and bay leaves and bring the soup to a boil. Reduce the heat to medium, cover, and simmer until the potatoes are tender, about 15 minutes.
- Remove from the heat and gently mash a few of the potatoes with a spoon or potato masher to slightly thicken the soup, leaving some pieces intact. Discard the bay leaves, then stir in the chives and reserved bacon. Season with additional salt or bouillon and pepper to taste and serve warm.
Hint: Mash some of the cooked potatoes to naturally thicken the soup.
Storage, Make Ahead, & Freezing
Storage: Store leftover sopa de repollo in an airtight container in the refrigerator for up to 2 days.
Make Ahead: This soup can be made ahead and reheated; the flavors improve as it rests.
Freezing: Freezing is not recommended; this soup is best enjoyed fresh.
Camila's Tips & Variations
- I love using Knorr granulated chicken flavor bouillon because it's a pantry staple in my kitchen and gives the broth a well-balanced flavor every time. It's quick, convenient, and perfect for weeknight cooking, but you can use homemade chicken broth or store-bought carton broth if you prefer.
- Mash some of the cooked potatoes to thicken the soup naturally.
- Add carrots or zucchini for extra vegetables and color.
Frequently Asked Questions
Can I use a different type of potato?
Yes. Russet potatoes work well and help thicken the soup when mashed.
Can I make this cabbage soup vegetarian?
Yes. Skip the bacon and use vegetable broth, or replace the meat with additional vegetables or legumes.
How can I make the soup thicker?
Mash a portion of the cooked potatoes directly in the pot.
Is this cabbage soup spicy?
No. The red pepper flakes add only mild heat and can be adjusted or omitted.
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Recipe
Sopa de Repollo
Equipment
- Large Pot or Dutch Oven
- Wooden spoon or ladle
Ingredients
- 8 slices bacon , cut into 1-inch pieces
- 1 ½ pounds Yukon Gold potatoes , unpeeled, cut into ½-inch pieces
- 1 small head green cabbage (1¼ pounds), cored and cut into 2-inch pieces
- 4 cups boiling water , dissolve 3 teaspoons (1 tablespoon) of Knorr granulated chicken flavor bouillon, or use chicken broth.
- 2 bay leaves
- ¼ cup fresh chives, minced
- ¼ teaspoon red pepper flakes
- 1 teaspoon Kosher salt , adjust to taste
- ½ teaspoon freshly ground black pepper
Instructions
- In a Dutch oven over medium-high heat, cook the bacon until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and transfer it to a paper towel-lined plate.
- Add the potatoes, cabbage, salt, pepper, and red pepper flakes to the bacon fat remaining in the pot.
- Cook over medium-high heat, stirring occasionally, until the cabbage begins to soften, about 3 minutes.
- Add the broth and bay leaves and bring the soup to a boil. Reduce the heat to medium, cover, and simmer until the potatoes are tender, about 15 minutes.
- Remove from the heat and gently mash a few of the potatoes with a spoon or potato masher to slightly thicken the soup, leaving some pieces intact.
- Discard the bay leaves, then stir in the chives and reserved bacon. Season with additional salt or bouillon and pepper to taste and serve warm.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
