The Savoy cabbage soup from the Aosta Valley is a thick, hearty soup that is delicious and perfect for cold winter evenings — it warms the heart and satisfies with just a few simple ingredients.
A typical Savoy cabbage soup from the Aosta Valley prepared with rye bread, Savoy cabbage (or green cabbage) and FONTINA cheese — this cheese makes all the difference for a truly flavorful and substantial soup.
If you like Savoy cabbage, below I leave you other ideas for using it and then, as usual, right after the photo we’ll see how to prepare the Savoy cabbage soup from the Aosta Valley!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 4 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to prepare Savoy cabbage soup from the Aosta Valley
- 14 oz Savoy cabbage (about 4 cups chopped)
- 7 oz Fontina cheese
- 3 1/2 oz Lardo (cured pork fat)
- 3 1/2 tbsp Butter
- 9 oz Rye bread (or dark wholemeal bread)
- 4 1/4 cups Beef broth
- 1 pinch Ground cinnamon
- 2 pinches Salt
- to taste Extra virgin olive oil (for sautéing the cabbage)
Preparation — Savoy cabbage soup from the Aosta Valley
To prepare the Savoy cabbage soup from the Aosta Valley, first slice the Fontina cheese into thin slices. If the lardo comes as a single piece, slice it thinly as well.
Bring some good beef broth to a boil, preferably homemade.
Cut the Savoy cabbage (or green cabbage) into fairly large slices. Put a drizzle of extra virgin olive oil in a large skillet, heat it, and add the washed cabbage drained of excess water. Sauté for 15 minutes without letting it burn.
It should be cooked but still al dente, not falling apart. Salt toward the end of cooking, and sprinkle with a pinch of ground cinnamon.
Now take a large baking dish, preferably terracotta, and spread a few dabs of butter on the bottom. Arrange the cooked cabbage to cover the base, add slices of rye bread, and drizzle with a little hot broth.
Continue in layers, covering the bread with slices of lardo, a little thinly sliced Fontina cheese, more dabs of butter and cabbage. Pour in more broth, finish the dish with more bread, lardo and Fontina, and a bit more broth.
Do not overdo the broth; it is used to soften the bread and give moisture to the soup, but the final result should not be soupy.
Bake in a preheated static oven at 392°F on the middle shelf, for about 30 minutes. The surface of the soup should become browned and slightly crisp.
If you see it drying out too much during cooking, add another ladle or two of boiling broth.
How to store Savoy cabbage soup
You can store it in the refrigerator for 2 days well covered with cling film or in an airtight container.
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