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)

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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