Ingredients

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1–2 cups cooked ham, diced

1 small onion or 2 shallots, diced

2 carrots, sliced

2 celery stalks, sliced

2–3 cloves garlic, minced

1–2 tsp fresh ginger, finely grated (optional)

3–4 cups cabbage, thinly sliced

6–7 cups broth (chicken or vegetable; water works)

½–1 cup small pasta (ditalini, small shells, or broken spaghetti)

Zest of 1 lemon

Lemon juice, to taste

Salt and black pepper

Olive oil or butter

Handful of chopped parsley

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Optional

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Frozen vegetables (peas, corn, or mixed)

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Instructions

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Heat olive oil or butter in a soup pot over medium heat. Add onion or shallots, carrots, and celery. Cook until softened, about 5–7 minutes.

Add garlic and ginger and cook briefly until fragrant, about 30 seconds.

Stir in ham and broth. Bring to a gentle simmer.

Add cabbage and pasta. Simmer until pasta is just tender, about 8–10 minutes.

Remove from heat. Add lemon zest, lemon juice, black pepper, and parsley. Taste and adjust salt as needed.

Stir in frozen vegetables during the last 2–3 minutes of cooking if using.

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Notes

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For more body without potatoes, add an extra handful of pasta or a small amount of orzo.

Finish with a knob of butter or drizzle of olive oil for a richer soup.

Add lemon off heat to keep the flavor fresh and bright.

Pasta will absorb broth as it sits; add more broth or water when reheating and finish with another squeeze of lemon.

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