Instructions: Place the first 9 ingredients in a soup pot and saute for 10 minutes. Add the chicken stock and seasonings and bring to a boil. Meanwhile, cook the pasta in another pot, drain and rinse. Add to the soup and cook for another 5 minutes. Adjust the seasonings and serve with grated cheese, parsley and croutons on top.

* Savoy cabbage will produce a milder taste than regular cabbage.

The longer the pasta is in the soup the more liquid it will soak up and the thicker, and less brothy, it will be.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.