When Saint Patrick’s Day rolls around, I always find myself craving something warm, simple, and rooted in tradition. This old-fashioned pork and cabbage soup is the kind of humble, hearty meal that feels right at home on a March table—especially when the weather is still chilly and comfort food is calling.
Made with tender pork, smoky bacon, cabbage, carrots, and a deeply savory broth, this soup is rich without being heavy and incredibly satisfying. It’s a classic Irish-inspired cabbage soup recipe that’s perfect for Saint Patrick’s Day dinner, but easy enough to make any night of the week.
If you’re looking for a Saint Patrick’s Day soup recipe that isn’t corned beef, this one is a must-try.
Why You’ll Love This Pork and Cabbage Soup
- Perfect Saint Patrick’s Day dinner recipe
- Hearty, comforting, and budget-friendly
- Made with simple pantry ingredients
- Naturally gluten-free
- Great for meal prep and leftovers
This soup has that slow-simmered flavor that tastes like it’s been cooking all day—even though it comes together easily on the stovetop.
Ingredients for Pork and Cabbage Soup
- ½ pound pork loin, cut into ½-inch pieces
- 1 medium onion, chopped
- 2 slices bacon, finely chopped
- 2 cups reduced-sodium beef broth
- 2 cups reduced-sodium chicken broth
- 1 can (about 28 ounces) whole tomatoes, drained and coarsely chopped
- 2 medium carrots, sliced
- 1 teaspoon salt
- 1 bay leaf
- ¾ teaspoon dried marjoram
- ⅛ teaspoon black pepper
- ¼ medium cabbage, chopped
- 2 tablespoons chopped fresh parsley
How to Make Pork and Cabbage Soup
Step 1: Brown the Pork and Bacon
Heat a large saucepan or Dutch oven over medium heat. Add the pork, onion, and bacon. Cook, stirring occasionally, until the pork is no longer pink and the onion is slightly tender. Drain off excess fat.
Step 2: Build the Broth
Stir in the beef broth, chicken broth, tomatoes, carrots, salt, bay leaf, marjoram, and black pepper. Bring the soup to a boil, then reduce heat to medium-low. Simmer uncovered for about 30 minutes. Remove and discard the bay leaf and skim off any excess fat.
Step 3: Add the Cabbage
Add the chopped cabbage and return the soup to a boil. Reduce heat again and simmer uncovered for about 15 minutes, or until the cabbage is tender. Stir in the fresh parsley just before serving.
What to Serve with Pork and Cabbage Soup
This Saint Patrick’s Day cabbage soup pairs beautifully with:
It’s a full meal on its own, but bread on the side never hurts.
Make-Ahead and Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days
- Freezer: This soup freezes well for up to 3 months
- Reheat: Warm gently on the stovetop or in the microwave
The flavors actually deepen overnight, making leftovers even better.
Pork and Cabbage Soup (Saint Patrick’s Day Favorite)
- Total Time: 1 hour
- Yield: 6 SERVINGS 1x
Description
This hearty pork and cabbage soup is a comforting Saint Patrick’s Day classic made with tender pork, smoky bacon, cabbage, carrots, tomatoes, and savory broth. Simple ingredients, rustic flavor, and perfect for chilly days.
Ingredients
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½ pound pork loin, cut into ½-inch pieces
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1 medium onion, chopped
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2 slices bacon, finely chopped
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2 cups reduced-sodium beef broth
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2 cups reduced-sodium chicken broth
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1 can (about 28 ounces) whole tomatoes, drained and coarsely chopped
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2 medium carrots, sliced
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1 teaspoon salt
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1 bay leaf
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¾ teaspoon dried marjoram
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⅛ teaspoon black pepper
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¼ medium cabbage, chopped
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2 tablespoons chopped fresh parsley
Instructions
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Heat a large saucepan or Dutch oven over medium heat. Add pork, onion, and bacon. Cook, stirring occasionally, until pork is no longer pink and onion is slightly tender. Drain excess fat.
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Stir in beef broth, chicken broth, tomatoes, carrots, salt, bay leaf, marjoram, and black pepper. Bring to a boil, then reduce heat to medium-low and simmer uncovered for about 30 minutes. Remove bay leaf and skim fat if needed.
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Add cabbage and return to a boil. Reduce heat and simmer uncovered for about 15 minutes, or until cabbage is tender. Stir in parsley before serving.
Notes
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This soup tastes even better the next day as the flavors develop.
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Serve with crusty bread or Irish soda bread for dipping.
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Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 MINUTES
- Cook Time: 45 MINS
- Category: DINNER | SOUP, SOUP
- Method: Boiling
- Cuisine: IRISH INSPIRED
Frequently Asked Questions
Is pork and cabbage soup traditional for Saint Patrick’s Day?
Yes. Pork and cabbage dishes have long been staples in Irish-inspired cooking, especially in hearty soups meant to stretch ingredients and feed families.
Can I substitute a different cut of pork?
Pork loin works best for tenderness, but pork shoulder can be used for a richer, more rustic soup.
Can I make this soup in a slow cooker?
Yes. Brown the pork, onion, and bacon first, then transfer everything except cabbage and parsley to a slow cooker. Cook on low for 6–7 hours, add cabbage for the last hour, and stir in parsley before serving.
Final Thoughts: A Saint Patrick’s Day Soup Worth Repeating
This old-fashioned pork and cabbage soup is cozy, comforting, and full of simple flavors that never go out of style. It’s the kind of recipe that feels perfect for Saint Patrick’s Day, yet easy enough to keep in rotation all winter long.
If you love traditional, no-fuss meals that warm you from the inside out, this soup deserves a spot on your table—and in your recipe box.
