Introduction and Recipe Overview
Why This Recipe Works
Cabbage Soup is warm, nourishing, and comforting with a simple mix of tender cabbage, vegetables, herbs, and savory broth. It is the kind of easy homemade soup that feels light but still satisfying, making it perfect for weeknight dinners, meal prep, or cozy lunches.
The cabbage softens as it simmers and gives the broth a mild sweetness. Carrots, celery, onions, garlic, and tomatoes add color and flavor, while herbs make the soup taste homemade and hearty without feeling heavy.
What Makes This Recipe Special
What makes this recipe special is how simple and flexible it is. It uses affordable ingredients, comes together in one pot, and can be adjusted with whatever vegetables you have on hand.
This soup is naturally light, family-friendly, and easy to make ahead. It works well as a healthy starter, a simple lunch, or a cozy dinner with bread on the side.
Ingredients and Preparation
Ingredients You’ll Need
- Cabbage: The main ingredient, adding mild sweetness, texture, and body to the soup.
- Onion: Builds a savory flavor base.
- Carrots: Add color, natural sweetness, and heartiness.
- Celery: Gives the soup a classic homemade flavor.
- Garlic: Adds depth and aroma.
- Diced tomatoes: Bring brightness and a gentle acidity.
- Vegetable broth or chicken broth: Creates the flavorful soup base.
- Olive oil: Helps soften the vegetables and build flavor.
- Italian seasoning: Adds herb flavor without needing many separate spices.
- Bay leaf: Gives the broth a deeper, slow-simmered taste.
- Salt and black pepper: Balance and season the soup.
- Fresh parsley: Adds a fresh finish before serving.
Before You Start Cooking
Chop the cabbage into bite-sized pieces so it cooks evenly and is easy to eat. Slice the carrots and celery evenly, and dice the onion before you begin so the cooking process feels smooth.
Taste your broth before adding extra salt, especially if using store-bought broth. Some broths are already salty, so it is best to season gradually as the soup simmers.
Cabbage Soup
Ingredients
- * 2 tablespoons olive oil
- * 1 medium onion diced
- * 2 medium carrots sliced
- * 2 celery stalks sliced
- * 3 cloves garlic minced
- * 6 cups chopped green cabbage
- * 1 can diced tomatoes 14.5 ounces
- * 6 cups vegetable broth or chicken broth
- * 1 teaspoon Italian seasoning
- * 1 bay leaf
- * 1 teaspoon salt plus more to taste
- * 1/2 teaspoon black pepper
- * 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced onion, sliced carrots, and sliced celery.
- Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Add the chopped cabbage and stir to combine with the vegetables.
- Pour in the diced tomatoes and broth.
- Add the Italian seasoning, bay leaf, salt, and black pepper.
- Bring the soup to a gentle boil.
- Reduce the heat to low, cover, and simmer for 25 to 30 minutes, until the cabbage and vegetables are tender.
- Remove and discard the bay leaf.
- Taste and adjust the seasoning with more salt, pepper, or herbs if needed.
- Stir in the fresh parsley before serving.
- Serve hot.
Notes
* Add potatoes, zucchini, bell peppers, white beans, rice, or noodles for a heartier soup.
* For extra protein, add cooked ground beef, sausage, shredded chicken, or cannellini beans.
* Do not overcook the cabbage, or it may become too soft.
* Sautéing the onion, carrots, and celery first helps build a deeper soup flavor.
* Add red pepper flakes if you want a little heat.
* Store leftovers in an airtight container in the refrigerator for up to 4 days.
* Reheat gently on the stovetop over medium heat or in the microwave until hot.
* This soup freezes well for up to 3 months.
* Let the soup cool completely before freezing, then thaw overnight in the refrigerator before reheating. ## Nutrition Nutrition information is estimated per serving. * Calories: 145
* Protein: 5g
* Carbohydrates: 22g
* Fat: 5g
* Saturated Fat: 1g
* Fiber: 7g
* Sugar: 10g
* Sodium: 890mg
Step-by-Step Cooking Guide
How to Make Cabbage Soup
- Heat olive oil in a large soup pot over medium heat.
- Add the onion, carrots, and celery, then cook for 5 to 6 minutes until the vegetables begin to soften.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the chopped cabbage to the pot and stir it with the vegetables.
- Pour in the diced tomatoes and broth.
- Add Italian seasoning, bay leaf, salt, and black pepper.
- Bring the soup to a gentle boil.
- Reduce the heat, cover, and simmer for 25 to 30 minutes until the cabbage and vegetables are tender.
- Remove the bay leaf and taste the soup.
- Adjust the seasoning with more salt, pepper, or herbs if needed.
- Stir in fresh parsley before serving.
Tips for Best Results
Do not overcook the cabbage until it becomes mushy. Simmer the soup just until the cabbage is tender but still has a little texture.
For deeper flavor, let the onions, carrots, and celery soften before adding the broth. This simple step makes the soup taste richer. If you like a heartier soup, add beans, potatoes, cooked rice, or shredded chicken near the end of cooking.
Serving, Storage, and Helpful Notes
How to Serve This Recipe
Serve Cabbage Soup hot with fresh parsley, cracked black pepper, or a sprinkle of grated Parmesan if you like a savory finish. It pairs beautifully with crusty bread, cornbread, grilled cheese, or a simple green salad.
This soup also works well as a light starter before a larger meal. For a heartier bowl, serve it with cooked rice, noodles, white beans, or roasted potatoes on the side.
Storage, Reheating, and Variations
Store leftover Cabbage Soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over medium heat or in the microwave until hot.
This soup freezes well for up to 3 months. Let it cool completely before freezing, and thaw overnight in the refrigerator before reheating. For variations, add ground beef, sausage, cannellini beans, potatoes, zucchini, bell peppers, or a pinch of red pepper flakes for heat.