This cabbage soup recipe is the kind of cozy, comforting bowl you can make any night of the week. It’s loaded with vegetables, tastes better the next day, and feels like a reset without being boring. You get a savory tomato broth, tender cabbage, and just enough seasoning to make every spoonful feel satisfying.
If you’ve tried bland cabbage soup before, don’t worry—this one is different. A quick sauté of onion, garlic, and tomato paste builds deep flavor fast. Then the soup simmers until the cabbage turns sweet and silky, not watery.
My family always goes back for seconds, and it’s a reader-favorite kind of soup because it’s simple, budget-friendly, and meal prep friendly. You’ll keep this cabbage soup recipe on repeat when you want a one-pot meal that’s light but still filling.
Why You’ll Love This Cabbage Soup Recipe
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- Ultimate comfort food: Warm, cozy broth plus tender veggies makes an easy weeknight dinner you’ll crave.
- One-pot cleanup: Everything cooks in one pot, so dinner and dishes are both easy.
- Budget-friendly: Simple pantry staples and a humble head of cabbage go a long way.
- Meal prep friendly: It tastes even better the next day, making lunches effortless.
- Easy to customize: Add beans, ground meat, or extra veggies to match your fridge and cravings.
- Big flavor, simple steps: Sauté + simmer gives you a soup that tastes like it cooked all day.
Ingredients for Cabbage Soup
Soup Base
- Olive oil (2 tablespoons): Helps soften the veggies and carries flavor. Avocado oil works too.
- Yellow onion (1 medium, diced): Adds sweet, savory depth. White onion is fine.
- Carrots (2 medium, sliced): Adds a gentle sweetness and color. Swap parsnips if you like.
- Celery (2 stalks, sliced): Gives classic soup flavor. If you don’t have it, use extra carrots.
- Garlic (3 cloves, minced): Makes the soup taste bold and cozy. Garlic powder works in a pinch.
- Tomato paste (2 tablespoons): This is the secret for richer broth—don’t skip it.
- Canned diced tomatoes (1 can, 14.5 ounces): Adds tang and body. Crushed tomatoes work too.
- Low-sodium broth (6 cups): Lets you control salt. Use chicken broth or vegetable broth.
The Star
- Green cabbage (1 small head, about 2 pounds): Turns tender and slightly sweet as it simmers. Savoy cabbage also works great.
Seasoning
- Bay leaves (2): Adds gentle background flavor. Remove before serving.
- Dried oregano (1 teaspoon): Warm and herby. Italian seasoning is a good swap.
- Dried thyme (1/2 teaspoon): Cozy and earthy.
- Salt (1 to 1 1/2 teaspoons): Start small and adjust at the end.
- Black pepper (1/2 teaspoon): Adds bite without heat.
- Red pepper flakes (1/4 teaspoon, optional): For a tiny kick.
Optional Add-Ins (Highly Recommended)
- White beans (1 can, 15 ounces, drained and rinsed): Makes it more filling and adds protein.
- Ground turkey or ground beef (1 pound): Turns it into a hearty dinner soup.
- Lemon juice (1 to 2 teaspoons): Brightens the whole pot right before serving.
- Fresh parsley (2 tablespoons, chopped): Makes it taste fresh and lively.
How to Make Cabbage Soup
- Sauté the veggies: Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes, stirring often, until the onion looks soft and glossy. (This is where the flavor starts—give it time!)
- Bloom the garlic and tomato paste: Add the garlic and cook for 30 seconds, just until fragrant. Stir in the tomato paste and cook for 1 minute, scraping the bottom of the pot. You’ll notice it gets darker and smells richer—that’s exactly what you want.
- Simmer the broth: Add diced tomatoes (with juices), broth, bay leaves, oregano, thyme, salt, pepper, and red pepper flakes (if using). Bring to a gentle boil over medium-high heat.
- Add the cabbage: Stir in the chopped cabbage (it will look like a lot at first—trust me). Reduce heat to low, cover, and simmer for 20–25 minutes, stirring once or twice, until the cabbage is tender.
- Adjust the texture: If the soup looks too thick, stir in a splash of broth or water until it’s as brothy as you like. If it’s too thin, simmer uncovered for 5 minutes to reduce.
- Finish with brightness: Taste and adjust salt and pepper. Stir in lemon juice (optional) for a fresh “wow” at the end. Ladle into bowls and top with parsley if you have it.
Tips for Perfect Cabbage Soup
- Cut cabbage into ribbons: Thin slices get tender faster and feel nicer in each bite.
- Cook tomato paste for a minute: That quick step removes “raw” taste and deepens flavor.
- Use low-sodium broth: You can always add salt later, but you can’t take it out.
- Simmer gently, not hard-boil: A gentle simmer keeps veggies tender (not mushy).
- Taste at the end: Cabbage sweetens as it cooks, so final seasoning matters most.
- Brighten before serving: A little lemon juice or vinegar wakes up the whole pot.
Variations & Substitutions
- Add protein: Brown 1 pound ground turkey or ground beef first, then continue the recipe.
- Make it vegetarian: Use vegetable broth and add white beans or chickpeas.
- Add potatoes: Stir in 2 cups diced potatoes for a heartier, stick-to-your-ribs bowl.
- Make it spicy: Add extra red pepper flakes or a few shakes of hot sauce.
- More veggies: Zucchini, green beans, or spinach are great near the end of cooking.
- “Lazy” shortcut: Use a bag of pre-shredded coleslaw mix (plain cabbage + carrots) to save prep—just check it doesn’t include dressing.
Storing & Reheating
This cabbage soup recipe stores like a dream.
- Fridge: Keep in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Cool completely, then freeze in soup containers or freezer bags laid flat.
- Reheat: Warm on the stove over medium heat until steaming hot, or microwave in 60-second bursts, stirring in between.
- Pro tip: Cabbage keeps soaking up broth as it sits—add a splash of broth or water when reheating to loosen it.
What to Serve with Cabbage Soup
- Crusty bread or garlic toast for dunking
- A simple green salad with a tangy vinaigrette
- Roasted potatoes or sweet potatoes
- Grilled cheese or a turkey sandwich for a bigger meal
- Rice or egg noodles stirred in for a more filling one-pot meal
Reader Review: “I’ve made this cabbage soup recipe three times in two weeks! The tomato paste trick makes it taste way richer than I expected, and it’s perfect for meal prep.”
If you try this cabbage soup recipe, leave a rating and a comment—I love hearing how it turns out in your kitchen. And tell me: do you like yours extra brothy, or thicker and stew-like?
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Cabbage Soup Recipe (Easy, Cozy, and Flavor-Packed)
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This cabbage soup recipe is a cozy, flavorful one-pot meal packed with tender cabbage and vegetables in a savory tomato broth—perfect for an easy weeknight dinner and meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can diced tomatoes (14.5 ounces), with juices
- 6 cups low-sodium chicken broth or vegetable broth
- 1 small green cabbage (about 2 pounds), cored and thinly sliced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 to 1 1/2 teaspoons salt, to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 to 2 teaspoons lemon juice (optional, for finishing)
- 2 tablespoons chopped fresh parsley (optional, for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–8 minutes until softened.
- Add garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute.
- Add diced tomatoes, broth, bay leaves, oregano, thyme, salt, pepper, and red pepper flakes (if using). Bring to a gentle boil.
- Stir in sliced cabbage. Reduce heat to low, cover, and simmer 20–25 minutes until cabbage is tender.
- Taste and adjust seasoning. If needed, add a splash of broth or water to loosen the soup.
- Remove bay leaves. Stir in lemon juice (optional). Serve topped with parsley (optional).
Notes
– For a heartier soup, add white beans or brown 1 pound ground turkey or ground beef before sautéing the vegetables.
– Tomato paste is key for deeper flavor—cook it for a full minute.
– Store in the fridge up to 5 days. Freeze up to 3 months. Add a splash of broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American