Got leftover marinara sauce in the fridge? Don’t toss it—turn it into a flavorful base for this hearty cabbage chicken soup. It’s a comforting, budget-friendly meal that comes together quickly with simple ingredients you probably already have on hand.
Tips:
- If your marinara is thick, thin it with a little extra broth or water.
- Add a pinch of red pepper flakes for a spicy kick.
- This soup freezes well—perfect for meal prep.
- Great way to use up leftover rotisserie chicken or roast chicken.
- Toss in any extra veggies like zucchini, spinach, or bell peppers if you’ve got them.
Cabbage Chicken Soup with Leftover Marinara
It’s a comforting, budget-friendly meal that comes together quickly with simple ingredients you probably already have on hand.
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 bell pepper chopped
- 2 cloves garlic minced
- 2 cups cooked chicken shredded
- 2 cups marinara sauce
- 4 cups chicken broth
- 3 cups green cabbage chopped
- 1 carrot sliced (optional)
- 1 celery diced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and sauté until soft, about 5 minutes.
- Stir in garlic and cook for 30 seconds.
- Add shredded chicken, marinara sauce, and chicken broth. Stir to combine.
- Add chopped cabbage, carrot (if using), and Italian seasoning.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, until cabbage is tender.
- Season with salt and pepper to taste.
- Serve hot with crusty bread or a sprinkle of Parmesan if desired.
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