Savoy Cabbage Soup with Ravioli Recipe

Savoy Cabbage Soup with Ravioli

Soups of the hearty variety are common in the Aosta Valley in Italy. The recipe of Zuppa di Valpelline is no exception. Traditionally made with old bread topped with melted Fontina cheese. My variation calls for large ravioli (2 per person) instead of the Fontina cheese bread. Easy to make and rewarding. A perfect fall and winter meal.

Yield: 4 servings

Time: 20 minutes


  • 8 large fresh ravioli, either meat or vegetable filling
  • 3/4 lb (340 g) savoy cabbage, thinly sliced, use tender leaves only
  • 6 bacon rashers, about 4 oz (115 g)
  • 4 cups (1 L) vegetable stock
  • salt and freshly ground pepper
  • 4 Tbsp flat-leaf parsley, chopped
  • freshly grated Parmesan cheese


Cook savoy cabbage in salted boiling water for about 3 minutes or al dente. Tip cabbage in a colander while running it under cold water to arrest cooking. Drain well again and set aside.

Add bacon rashers to a frying pan and fry them until they are crispy. Set aside on a paper towel until ready to use.

Return savoy cabbage to the saucepan and add enough beef broth to cover the cabbage. Bring to a gentle boil and lower the heat afterward. Nestle the ravioli in the cabbage-broth mix and simmer it gently until ravioli are done 3-4 minutes or according to package instructions. Add more broth if the soup seems too thick to your liking. Taste for salt and pepper.

Divide soup among 4 serving plates allowing 2 ravioli per person. Sprinkle with crumbled bacon rashers, chopped parsley, and freshly grated Parmesan.

Scroll to Top