Updated: Apr 6
This veggie soup is my go-to for everything - whenever I start feeling sick, when it's chilly out and I'm craving something warming to curl up with, or sometimes just when I'm at the grocery store and feeling uninspired - I default to this, as it's so hearty, nourishing, and SO incredibly easy.
If you want to add protein, I recommend shredding a rotisserie chicken and adding it to the soup once it's done cooking, at the same time that you add the spinach. It is also indulgently good with a sprinkle of parmesan cheese.
2 Tbs. extra virgin olive oil, plus more for serving
1 yellow onion, diced
2 leeks, diced
3 large carrots, chopped
3 large stalks of celery, chopped
1 large sweet potato, chopped
16 oz of spinach
2 tsp dried thyme
2 tsp dried oregano
1/2 large head of cabbage (red or green is up to you!)
28 oz. can of San Marzano peeled tomatoes (Cento is our favorite)
16 oz. chicken bone broth (or veggie broth if you're vegan)
Meat of 1 rotisserie chicken, shredded (optional)
1 tsp cayenne pepper (optional)
In a large soup pot, heat olive oil over medium heat. Add the onions, leeks, carrots, celery, and sweet potato. Sauté veggies for about 7 minutes, stirring occasionally, until tender. Once tender, add the oregano and thyme and give it a good stir. Add the cabbage, cooking for about 3 minutes. Now add the peeled tomatoes and chicken broth, and turn the heat to medium high. Once your soup boils, turn down to a low, low simmer and cook for about 30 minutes. Right before serving, add entire bag of spinach to soup and mix in - it will wilt down in no time (if you're using rotisserie chicken, add it now, too)! Season with salt and pepper, and cayenne, if using, to taste. Serve with a sprinkle of olive oil on top and enjoy.