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
Scale
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
- 2/3 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
- 1/4 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 1/2 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
