Handwritten recipe for Vegetable Macaroni Salad
by: salvagedrecipes

Vegetable Macaroni Soup with Cabbage & Potatoes

Vegetable Macaroni Soup
This cozy and nourishing Vegetable-Macaroni Soup blends tender julienned leeks and cabbage with hearty potatoes and pasta for a satisfying one-pot meal. A touch of milk adds creaminess, while fresh parsley and a dash of pepper give it a fragrant finish. Ideal for cool evenings or when you're craving a rustic and simple soup, it reflects a time when minimal ingredients could still create something deeply comforting and wholesome. The use of macaroni offers familiar texture while vegetables keep the dish light and nutritious.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6
Calories 271 kcal

Ingredients
  

  • 3 leeks
  • 4 tbsp butter
  • 1 cabbage (small )
  • 6 cups water
  • 1 bouillon cube
  • 2 potatoes (cubed)
  • 1 cup macaroni
  • 2 cups milk
  • salt (to taste)
  • pepper
  • parsley (chopped, to taste)

Instructions
 

Step 1: Prepare Vegetables

  • Slice leeks and cabbage into julienne strips.

Step 2: Sauté Base

  • In a large soup pot, melt butter.
  • Sauté the leeks and cabbage for a few minutes until softened.

Step 3: Add Liquids and Potatoes

  • Add water and bouillon cube.
  • Add cubed potatoes.

Step 4: Simmer Soup Base

  • Bring to a boil.
  • Reduce heat and cook for 30 minutes.

Step 5: Cook Macaroni Separately

  • While soup is cooking, boil macaroni in a separate pot.
  • Drain and set aside.

Step 6: Finish Soup

  • Add cooked macaroni, milk, salt, pepper, and parsley to the soup.
  • Boil briefly, then cover and simmer for a few more minutes.

Tips

  • Use vegetable broth instead of a bouillon cube for a cleaner flavor
  • Substitute whole-wheat or small shell pasta for the macaroni
  • Add carrots or celery for extra depth and sweetness
  • Finish with fresh dill instead of parsley for a European twist
  • Stir in a handful of grated cheddar just before serving
  • Replace milk with evaporated milk for a richer texture
  • Make it vegan by using plant butter and oat milk
  • This soup thickens as it sits—add extra water when reheating

Nutrition

Calories: 271kcalCarbohydrates: 53gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 10mgSodium: 316mgPotassium: 805mgFiber: 7gSugar: 16gVitamin A: 1023IUVitamin C: 75mgCalcium: 227mgIron: 3mg
Keyword budget friendly, cabbage soup, comfort food, macaroni soup, one pot meal, vegetable soup, vintage recipe
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