Cabbage Roll Soup Recipe

This easy and delicious cabbage roll soup recipe is perfect for weeknight suppers and is sure to be a hit with the whole family! This hearty soup calls for simple ingredients and takes almost no time to make. It’s a great option for the fall and winter months and an easy way to sneak more veggies in at suppertime.

For me, the fall and winter months are soup months, and there are times I swear I could live on nothing but soup, bread, and maybe the occasional cup of coffee. There’s just something about a hearty bowl of soup on a chilly day that hits different.

And while I might love soup, stews, chowders, and everything in between, most of my family doesn’t. Actually, half of them don’t even believe soup counts as a meal.

Which might explain why I’ve shared so few soup recipes here on the blog. If I’m going to share a soup recipe, I have to make sure it’s a good one. Something flavorful, hearty, easy to make, warm, comforting, and sure to be a hit with everyone. Even soup haters.

So while soup might not be something I cook a whole lot, I’m pretty darn proud of my soup recipes—especially since they have a long list of boxes to check before I share them.

And I’m happy to add this cabbage roll (or unstuffed cabbage soup, whichever you prefer to call it) to the list of soups that have gotten the stamp of approval from my whole family.

And trust me—if my family loves this soup, there’s a pretty good chance yours will too! Not to mention, it uses a few, and simple ingredients, most of which you probably already have on hand.

It’s perfect for weeknights and can be served on its own or with a slice of bread and a light salad. It features a flavorful tomato broth and tastes surprisingly close to traditional cabbage rolls!

How to Make Cabbage Roll Soup

Ingredients:

• Lean ground beef
• Sea salt and freshly ground black pepper
• White or yellow onion, diced
• Fresh garlic, minced
• Green cabbage, roughly chopped
• Carrots, peeled and sliced
• Beef broth
• Tomato sauce
• uncooked Basmati rice (you can also use white rice, brown rice, or jasmine rice)
• Bay leaf
• Brown sugar
• Fresh parsley, roughly chopped

Directions:

In a large soup pot or Dutch oven over medium heat, brown the ground beef until it is completely cooked through. Drain off any excess grease and season generously with salt and pepper.

Add the diced onion and minced garlic. Cook, stirring often, until the onions are tender—about 3–5 minutes.

Add the chopped cabbage, carrots, beef broth, tomato sauce, bay leaf, and brown sugar. Stir to combine. Bring the soup to a simmer, then add the rice and continue to simmer, stirring often, until the rice is cooked and the carrots are tender—about 15–20 minutes (depending on the type of rice you use).

Once the rice is cooked, turn the heat to low. Remove the bay leaf, then taste and adjust the seasoning if needed. Finally, sprinkle in the chopped parsley and stir.

Remove the soup from the heat and serve immediately.

Enjoy!

Recipe Notes

Any leftover soup can be stored in an airtight container in the fridge for up to 3 days. Just keep in mind that the rice will continue to soak up the broth as the soup sits. Leftover cabbage roll soup will still taste delicious, but it will get thicker, and the rice may become mushier the longer it sits.

If this soup isn’t flavorful enough for you, feel free to add any of your favorite Italian seasonings. Additional fresh herbs, dried Italian seasoning, or even crushed red pepper flakes are all delicious!

Be Sure to Check Out These Soup Recipes, too! 

Easy Cheeseburger Soup Recipe

Creamy Tuscan Tortellini Soup

Vegetable Harvest Soup Recipe