Cabbage Chicken Soup with Leftover Marinara

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

Author: Sheri

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Prep 15 minutes mins

Cook 30 minutes mins

It’s a comforting, budget-friendly meal that comes together quickly with simple ingredients you probably already have on hand.

Servings 8

Course Soup

Ingredients

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• ▢ 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

Method

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1. In a large pot, heat olive oil over medium heat. Add onion and sauté until soft, about 5 minutes.
2. Stir in garlic and cook for 30 seconds.
3. Add shredded chicken, marinara sauce, and chicken broth. Stir to combine.
4. Add chopped cabbage, carrot (if using), and Italian seasoning.
5. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until cabbage is tender.
6. Season with salt and pepper to taste.
7. Serve hot with crusty bread or a sprinkle of Parmesan if desired.

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