Cabbage Roll Soup is a cozy, comforting meal perfect for chilly fall days. This unstuffed cabbage soup has all the delicious flavors of classic cabbage rolls but with way less effort. It's hearty, filling, and so easy to make!
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Cabbage Roll Soup
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This Cabbage Roll Soup is a comforting spin-off from my famous ''lazy'' Cabbage Roll Casserole and Unstuffed Cabbage Rolls recipes.
It's packed with the same hearty, savory flavors of traditional cabbage rolls, but in a cozy soup form that's perfect for a busy weeknight or when you want a lighter take on a classic.
No rolling required-just simmer everything together and enjoy!
Why This Cabbage Soup Is Yummy
💖 Classic Comfort: The same cozy flavors of traditional cabbage rolls, but easier.
💖 Simple Ingredients: You likely have most of these ingredients in your kitchen.
💖 Meal Prep Friendly: This soup reheats and freezes beautifully.
Ingredients
- Olive oil - Used for sautéing and adding a rich base flavor to the dish.
- Ground turkey or Italian sausage - I love cooking with ground turkey for a lighter option (and healthier choice) or Italian sausage for a richer, more savory flavor (super flavorful).
- Cabbage - Roughly chopped, about 1 small head, to add texture and freshness.
- Salt & black pepper to taste - Essential for enhancing the flavors of the soup.
- Bay leaves - Used to infuse the soup with a deeper, aromatic flavor. It may seem like a small addition, but trust me: BIG FLAVOR!
- Uncooked rice - Rinsed to remove excess starch and help the rice cook perfectly. If you want to use brown rice, I recommend parboiled as it will take longer to cook through from scratch. Or add it fully cooked in the end (soup will still have a hearty and thick texture).
- Brown onion - Essential aromatic for any soup!
- Italian seasoning - A fragrant blend of dried herbs like basil, oregano, and thyme to season the soup. Don't worry if you have only one herb, this will work too (oregano or just thyme is ok too)!
- Carrots - Diced into half-moons for added color and natural sweetness.
- Beef or chicken broth - Provides a savory and flavorful base for the soup. I like to use chicken or vegetable broth.
- Diced tomatoes - For a tangy, tomato-rich base. Use crushed tomatoes for a smoother texture, making the soup more kid-friendly (my son prefers it without tomato chunks).
- Worcestershire sauce - Adds a savory, umami boost that deepens the flavor profile. Don't skip it!
- Tomato paste - Preferably from a tube like Alessi's for easy measuring and a thicker, concentrated tomato flavor.
- Paprika - Adds warmth, color, and a mild smokiness to the dish. I recommend sweet paprika rather than smoked. Smoked paprika will overpower the dish in my opinion, but some may like it.
- Chopped parsley - My second favorite is dill!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Cabbage Roll Soup
- Heat the oil: Warm olive oil in a large 4-quart Dutch oven over medium heat.
- Cook the meat: Add the ground turkey or sausage, breaking it up with a wooden spatula as it browns. Season with salt and pepper.
- Sauté aromatics: Stir in the onion, garlic, carrots, and Italian seasoning along with the paprika. Cook until the vegetables start to soften.
- Add tomato paste: Stir in the tomato paste and cook until it begins to caramelize. It's important for the flavor!
- Deglaze the pot: Pour in ½ cup of broth, scraping up any brown bits from the bottom of the pot.
- Simmer the soup: Add the remaining broth, cabbage, diced tomatoes, Worcestershire sauce, rice, bay leaves, and additional seasonings. Stir well.
- Cook: Bring the soup to a boil, then reduce the heat and simmer for 35 minutes, or until the rice is tender and the cabbage has softened.
- Serve: Remove and discard the bay leaves before serving. Garnish with fresh parsley, a dollop of sour cream and enjoy!
Serving Suggestions
For serving, enjoy this soup with a slice of crusty dark rye bread for dipping, or pair it with a green salad for a refreshing contrast.
A dollop of sour cream or a sprinkle of shredded cheese on top makes for a creamy, comforting finish!
Freezing And Storing Instructions
- To Store. Store in an airtight container for 3-4 days. Add a bit of water or broth when reheating (reheat low & slow on the stovetop) if the rice has absorbed too much liquid.
- To Freeze. Portion cooled soup into freezer bags or containers. Freeze flat on a baking sheet, then stack to save space.
- To Make Ahead. Chop the vegetables and brown the meat a day ahead to save time.
Make the Soup Early: Cook the soup up to 2 days in advance. Store it in the refrigerator, then reheat gently on the stove.
More Favorite Cabbage Recipes
Cabbage is a popular ingredient on this blog, and my favorites too, for more ideas on what to make with cabbage go here: 40+ Best Cabbage Recipes.
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Recipe Card
Cabbage Roll Soup
Ingredients
Method
- Heat the oil: Warm olive oil in a large 4-quart Dutch oven over medium heat.2 tablespoons olive oil
- Cook the meat: Add the ground turkey, breaking it up with a wooden spatula as it browns. Season with salt and pepper.2 pounds ground turkey, 1 teaspoon salt, black pepper to taste
- Sauté aromatics: Stir in the onion, garlic, carrots, and Italian seasoning along with the paprika. Cook until the vegetables start to soften.1 cup brown onion, 1 teaspoon Italian seasoning, 1 teaspoon paprika, chopped parsley for garnish, ¾ cup carrots
- Add tomato paste: Stir in the tomato paste and cook until it begins to caramelize.2 tablespoons tomato paste
- Deglaze the pot: Pour in ½ cup of broth, scraping up any brown bits from the bottom of the pot.5 cups beef or chicken broth
- Simmer the soup: Add the remaining broth, cabbage, diced tomatoes, Worcestershire sauce, rice, bay leaves, and additional seasonings. Stir well.5 cups cabbage, ¼ cups uncooked rice, 14.5 oz diced tomatoes, 1 tablespoon Worcestershire sauce, 2 bay leaves
- Cook: Bring the soup to a boil, then reduce the heat and simmer for 35 minutes, or until the rice is tender and the cabbage has softened.
- Serve: Remove and discard the bay leaves before serving. Garnish with fresh parsley and enjoy!
Nutrition
Notes
- Can You Freeze Cabbage Roll Soup? Yes! This soup freezes wonderfully. Cool it completely before transferring to freezer-safe bags or containers. When ready to eat, thaw in the fridge overnight and reheat on the stove.
- To Store. Store in an airtight container for 3-4 days. Add a bit of water or broth when reheating (reheat low & slow on the stovetop) if the rice has absorbed too much liquid.
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Scoop
Really great recipe with pantry ingredients. Makes a LOT so I'm grateful to be able to put some in my freezer. I felt it was slightly underseasoned for my taste so I added a biggish teaspoon of slap ya mama seasoning for more salt, a bit of smoke and a bit of spice. Given that turkey and cabbage are fairly bland, this addition really drove this excellent recipe home, and into my belly!
Jane
The perfect dinner for any occasion!