Kohlrabi Soup

Pasta che’ cavuli ricci

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Sicilian Feasts

By Giovanna Bellia La Marca

Published 2023

  • About

On a recent trip to the Bronx, I went to the New York Botanical Garden Farmer’s market and found magnificent kohlrabi roots with broad dark green leaves just like the ones my grandmother in Ragusa made into my very favorite soup when I was a child. While she prepared the soup, she would give me crunchy slices of the bulb to eat raw.


  • bunch fresh kohlrabi with leaves or 3 individual bulbs
  • ¼ cup extra virgin olive oil


Cut the leaves off the kohlrabi bulb and set aside. Peel the bulb, rinse, and cut into ½ inch cubes and set aside. Hold the leaves in one hand, pull off the tough rib with the other hand, and compost or discard; then wash the leaves, and roll several leaves together and chop into 1-inch pieces and set aside.

Heat the olive oil in a saucepan, add the onion and cook until it begins to col