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.
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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.
- 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.
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
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
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:
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.
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.
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.
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.
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Stuffed Cabbage Roll Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and flavorful stuffed cabbage roll soup featuring Italian sausage, green cabbage, rice, and savory tomatoes simmered together for a comforting meal perfect for any day.
Ingredients
Meat and Vegetables
- 12 oz Italian sausage
- 1 onion, diced
- 3-4 cups green cabbage, chopped or thinly sliced
- 3 cloves garlic, minced
- 1-2 cups extra veggies such as diced zucchini, carrots, bell peppers, or baby spinach (optional)
Grains and Liquids
- ⅔ cup uncooked rice or 1 cup cauliflower rice
- 1 (14 oz) can diced fire-roasted tomatoes or regular diced tomatoes
- 3 cups vegetable juice
- 4-5 cups broth (vegetable or beef), plus more as needed
Herbs and Seasonings
- ¼ cup fresh basil, minced
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Heat oil and cook sausage: Warm a small drizzle of olive oil in a Dutch oven or large pot over medium heat. Add the Italian sausage and cook, stirring occasionally, until fully cooked through, about 6-8 minutes.
- Sauté onions and vegetables: Add the diced onion and any optional extra veggies if using. Season lightly with salt and pepper. Continue sautéing over medium heat for 5-7 minutes until softened and fragrant.
- Add cabbage and garlic: Stir in the chopped cabbage and minced garlic. Cook for an additional 5-7 minutes, allowing cabbage to wilt and soften.
- Add rice and liquids: Mix in the uncooked rice, canned diced tomatoes with their juices, vegetable juice, and broth. Bring the soup to a simmer over medium heat.
- Simmer until tender: Allow the soup to cook gently for 30 minutes, or until the rice is tender and vegetables are cooked through. Add extra water or broth if the soup becomes too thick or you prefer a thinner consistency.
- Finish with basil and serve: Stir in the fresh minced basil just before serving. Adjust seasoning with salt and pepper as needed, then ladle into bowls and enjoy warm.
Notes
- For a gluten-free meal, ensure your sausage and broth are gluten-free varieties.
- Using cauliflower rice reduces carbs and makes this soup paleo-friendly.
- Add extra vegetables like carrots or bell peppers to increase nutrient content and flavor complexity.
- If you prefer a vegetarian version, substitute sausage with plant-based sausage or omit entirely and use vegetable broth.
- Leftovers store well in the refrigerator for 3-4 days and can be reheated gently on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 176 kcal
- Sugar: 7.6 g
- Sodium: 445.3 mg
- Fat: 10.8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7.3 g
- Trans Fat: 0 g
- Carbohydrates: 13.1 g
- Fiber: 2.6 g
- Protein: 5.8 g
- Cholesterol: 21.5 mg
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