There’s something so comforting about a hearty, flavorful soup that warms you from the inside out. This Stuffed Cabbage Roll Soup Recipe brings all the classic cozy vibes of stuffed cabbage rolls without the fuss of rolling each leaf. It’s a cozy, hands-off meal you’ll want on repeat.

A white bowl with two handles is filled with a bright red soup that has a thin, smooth texture. The soup includes chunks of light green cabbage, small pieces of red tomato, bits of translucent onion, and some green herbs scattered throughout. A silver spoon rests inside the bowl, with its handle leaning on the bowl's edge. The bowl sits on a white marbled surface next to a soft, crumpled white cloth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Cabbage Roll Soup Recipe
Top Tip
How to Serve Stuffed Cabbage Roll Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Cabbage Roll Soup Recipe

Why You'll Love This Recipe

This soup takes all the best parts of traditional stuffed cabbage rolls and turns them into a super satisfying bowl of goodness. One pot, minimal prep, but maximum comfort—that’s why it’s a winner in my kitchen.

Time-Saver: No rolling cabbage leaves—just chop and simmer for delicious flavor.
Flavor-Packed: Italian sausage, fire-roasted tomatoes, and fresh basil make every spoonful taste like a hug.
Customizable: Easily add your favorite veggies or swap rice for cauliflower rice to suit your diet.
Comfort Food Classic Made Easy: Everything cooks in one pot, perfect for busy weeknights or cozy weekends.

Ingredients & Why They Work

Each ingredient in this Stuffed Cabbage Roll Soup Recipe brings a key element to the table, from savory sausage to tender cabbage and aromatic basil. Here’s why they’re essentials and some quick tips before you shop.

Flat lay of a fresh Italian sausage link, a whole uncracked brown onion, a pile of chopped green cabbage, three whole garlic cloves, a few small diced zucchini cubes, a few baby carrots sliced, bright red diced bell pepper pieces, a handful of fresh baby spinach leaves, a small white ceramic bowl with uncooked white rice grains, a small white ceramic bowl filled with bright red diced fire-roasted tomatoes, a small white ceramic bowl of bright orange vegetable juice, a small white ceramic bowl with clear golden broth, a small white ceramic bowl holding chopped fresh green basil leaves, a small white ceramic bowl of golden olive oil, and a small white ceramic bowl with coarse salt and black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Italian sausage: Adds rich, savory flavor and a bit of spice; choose your preferred heat level for a personalized kick.
Onion: Provides a sweet onion base that caramelizes lightly for depth.
Green cabbage: The star veggie that mimics stuffed cabbage rolls and softens beautifully in soup.
Garlic: Brings that warm, fragrant aroma we all crave in hearty dishes.
Extra veggies (optional): Diced zucchini, carrots, bell peppers, or spinach add extra nutrients and texture.
Uncooked rice or cauliflower rice: Traditional rice adds a comforting heartiness; cauliflower rice is a great low-carb swap.
Fire-roasted diced tomatoes: They bring smoky, sweet flavor that lifts the whole soup.
Vegetable juice: Adds subtle sweetness and a bit of acidity, balancing the richness.
Broth (vegetable or beef): Forms the flavorful base—choose yours to match your preference.
Fresh basil: Added at the end for a fresh, herbal burst.
Olive oil: Helps sauté the sausage and veggies, giving a smooth mouthfeel.
Salt and pepper: Essential for seasoning and bringing all flavors together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tossing in zucchini or bell peppers when they’re in season for extra fresh bites, but feel free to get creative. This soup is super forgiving and can adapt to your pantry staples or dietary needs.

Vegetarian Variation: Swap sausage for mushrooms and use veggie broth for a comforting meatless version I’ve enjoyed on chilly nights.
Low-Carb Option: Use cauliflower rice instead of traditional rice; the texture is surprisingly satisfying.
Spicy Kick: Add crushed red pepper or switch to spicy Italian sausage if you like a bit of heat, which really wakes up the flavors.

Step-by-Step: How I Make Stuffed Cabbage Roll Soup Recipe

Two white bowls filled with tomato-based soup sit on a white marbled surface. The soup has a red broth with visible chunks of green cabbage, diced red tomatoes, bits of white rice, and small pieces of green leafy herbs floating on top. Both bowls are placed near a white cloth on the left and two antique silver spoons on the right. The soup looks warm and thick, with a mix of chunky vegetables and rice pieces clearly visible photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Sausage

Start by heating a splash of olive oil in a large Dutch oven or pot over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until it’s fully browned—about 6 to 8 minutes. This step is key because the sausage fat infuses the whole soup with flavor, so don’t rush it.

Step 2: Sauté Onions and Veggies

Next, toss in the diced onion (and any extra veggies you’re using). Sprinkle with a little salt and pepper. Cook until they soften and the onions turn translucent, about 5 to 7 minutes. This layers in sweetness and builds complexity.

Step 3: Add Cabbage and Garlic

Stir in the cabbage and minced garlic. Cook everything together for another 5 to 7 minutes to soften the cabbage and let the garlic release its aroma. Keep everything moving in the pan so nothing sticks or burns.

Step 4: Mix in Rice, Tomatoes, and Liquids

Pour in the uncooked rice, canned fire-roasted tomatoes (with juices), vegetable juice, and broth. Give it a good stir, then bring the soup to a simmer. This is where the magic happens—the rice cooks right in the soup, absorbing all those delicious flavors.

Step 5: Simmer to Perfection

Let the soup simmer gently for 20 to 30 minutes until the rice is tender and veggies are soft. I usually keep the lid partially on to let some steam escape, which thickens the soup nicely. If it gets too thick, just add more broth or water as needed.

Step 6: Finish with Fresh Basil and Season

Right before serving, stir in the minced fresh basil—this bright fresh herb really lifts the dish. Taste and adjust salt and pepper to your liking. Serve it hot, preferably with a crusty piece of bread to soak up all the juices.

Top Tip

In my experience, the difference between a good and a great Stuffed Cabbage Roll Soup Recipe comes down to layering flavors and timing. Don’t rush the sauté steps, and add fresh basil at the end for that lovely brightness.

Brown the Sausage Well: Browning it thoroughly creates a flavorful base—don’t skip this step or use max heat; medium is perfect to render the fat slowly.
Don’t Overcook the Cabbage: Cook it until tender but still vibrant—you want it soft but not mushy for the best texture.
Simmer Gently: Keep your soup at a gentle simmer to allow flavors to marry without breaking down the rice or veggies too much.
Fresh Herbs Last: Adding basil at the end preserves the fresh flavor—adding it too early will mellow it out.

How to Serve Stuffed Cabbage Roll Soup Recipe

stuffed cabbage roll soup - Serving Suggestion

Garnishes

I always add a sprinkle of extra fresh basil or flat-leaf parsley on top—it adds color and a fresh herbaceous note. A little dollop of sour cream or Greek yogurt can also mellow and enrich the soup if you like that creamy touch.

Side Dishes

Some crusty bread or warm garlic rolls are perfect for dipping, and a simple green salad with lemon vinaigrette complements the hearty, savory soup to keep things balanced.

Creative Ways to Present

For a special occasion, I like to serve the soup in mini pumpkin bowls or hollowed-out sourdough loaves—it makes the meal feel extra cozy and festive, plus it’s fun for guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for 3 to 4 days. The flavors actually get better after a day as everything continues to meld together.

Freezing

This soup freezes very well. After cooling it completely, portion it into freezer-safe containers or bags, and it will keep for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of broth or water to loosen it up, as the rice absorbs liquid while cooling.

Frequently Asked Questions:

Can I make this Stuffed Cabbage Roll Soup Recipe vegetarian?

Absolutely! Swap the Italian sausage for sautéed mushrooms or a plant-based protein, and use vegetable broth. The extra veggies will keep it hearty and flavorful.

What kind of rice should I use?

Long grain white rice works wonderfully since it cooks evenly in the soup. You can also substitute brown rice, though it will take longer to cook. Cauliflower rice is a great low-carb alternative—just add it towards the end since it cooks quickly.

How do I prevent the soup from getting too watery?

Simmer with the lid partially on to let excess liquid evaporate, thickening the soup. If it's still too thin, cooking a little longer will help concentrate flavors. You can also add a small amount of tomato paste for thickness and richness.

Can I prepare the soup in advance?

Yes, this soup keeps well in the fridge and tastes even better the next day. Just store it in an airtight container and reheat gently on the stove or in the microwave.

Final Thoughts

This Stuffed Cabbage Roll Soup Recipe is one of those dishes that hits every note—flavorful, comforting, and surprisingly easy. I’ve come back to it time and again when I need something that feels home-cooked without hours in the kitchen. I hope you enjoy making and eating it as much as I do—sometimes the best meals are the ones that feel just like a cozy hug in a bowl.