This easy Cabbage Soup is a healthy soup recipe made with just a few ingredients, including cabbage, carrots, onions, celery, and tomatoes. It’s vegetarian, gluten-free and full of flavor!
Got extra cabbage? Try this Cabbage Roll Soup, this Homemade Coleslaw Recipe, or swap it for the coleslaw mix in this easy Chicken Chow Mein recipe.
This easy Cabbage Soup is packed with cabbage, carrots, celery, onion, and tomatoes, is loaded with flavor and fiber.
My mom and grandparents made a version we called Cabbage Borscht when I was growing up, and big pots of Cabbage Soup always remind me of their kitchens. This version is much simpler, but the flavors still feel very homey and familiar.
When I tested this recipe, I had a nasty cold and lived on it for a few days straight. The long simmer, the sweet, soft veggies, and the tomato broth honestly felt like the best medicine, and it reheats beautifully.
You only need one pot, a bit of chopping, and some simmer time on the stove, then you are ready to ladle it into bowls with a slice of artisan bread on the side!
Cabbage Soup ingredients:
- Oil: Any neutral cooking oil works here, like canola or avocado oil.
- Green cabbage, carrots, celery and onion: these form our flavor base and load this soup with nutrients and fiber.
- Tomato paste: You can swap it with a tablespoon of ketchup if you don’t have it, but the tomato flavor won’t be as intense!
- Garlic: Freshly minced garlic adds the best flavor, but pre-minced garlic works too!
- Italian seasoning, salt and pepper: I keep the seasonings simple here, but you can adjust or add as desired.
- Low-sodium chicken or vegetable broth: Use chicken broth for extra flavor, or vegetable broth to keep it fully vegetarian.
- Diced tomatoes: One large can adds body and tomato flavor to the broth. If you don’t like chunks of tomatoes, you can use crushed tomatoes instead!
How to make Cabbage Soup:
This Cabbage Soup is a simple, one-pot recipe with lots of chopped veggies and a tomato herb broth. Scroll down to the recipe card for full ingredient amounts and detailed instructions.
- Add the cabbage, carrots, celery, and onion to the pot and saute for several minutes.
- Stir in the tomato paste, garlic, and seasonings.
- Add the broth and diced tomatoes.
- Cover and cook until the vegetables are tender.
Tips for the best Cabbage Soup:
- Sauté the veggies first: Take the time to cook the onion, celery, and other veggies until they soften; this develops the flavor and prevents any crunchy veg later on.
- Let it simmer: Give the soup time to simmer until the cabbage and carrots are as tender as you like; it’s mostly hands-off, so you can do other things while it bubbles away.
- Make a double batch: If your pot is big enough, cook extra! This soup reheats and freezes well, so it’s great to have ready to go in the fridge or freezer.
How to store Cabbage Soup:
This soup can be stored in an airtight container in the refrigerator for 4-5 days. It’s a great soup for making ahead because it tastes even better the next day!
Can I freeze Cabbage Soup?
Yes! I prefer to freeze in large freezer bags as they don’t take up a lot of freezer space, and they can be thawed quickly.
Pour into a freezer bag, seal, and freeze flat. To thaw, leave at room temperature for 3-4 hours, or place in a sink of shallow, room temperature water for 30-45 minutes.
You can also freeze in freezer jars or any freezer-safe container.
Serving suggestions:
Serve Cabbage Soup with something warm for dunking like a Homemade Breadstick or a soft, buttery Homemade Dinner Roll to soak up every drop of that tomato-herb broth.
If you want to turn it into a bigger meal, pair a bowl of soup with a protein main like crispy Oven Fried Chicken, creamy Garlic Chicken, or simple Pan Fried Chicken Breasts on the side so everyone can mix and match bites of cozy soup and hearty chicken!
Cabbage Soup
written by Ashley Fehr
Ingredients
- 2 tablespoons oil
- 4 cups chopped green cabbage, (about ⅓ large head)
- 3 large carrots, peeled and chopped
- 2 ribs celery, finely chopped
- 1 medium onion, finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 2 cloves garlic, finely minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 cups low sodium chicken or vegetable broth
- 1 can diced tomatoes , 28oz/798ml
Instructions
- In a large soup pot, heat oil over medium heat.
- Add cabbage, carrots, celery and onion and cook, stirring often, until onion is translucent, about 5 minutes.
- Add the tomato paste, Italian seasoning, garlic, salt and pepper. Cook and stir for 1-2 minutes.
- Add broth and tomatoes. Bring to a simmer, cover and reduce heat to medium-low. Simmer, stirring occasionally, until all vegetables are tender (40-60 minutes, depending on your preferred consistency).
- Season to taste and serve.
Video
Notes
- There are plenty of ways to mix up this recipe, including adding beans, or cooked meat for additional protein, or additional vegetables. If you like a thicker tomato broth, you can stir in some marinara sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Add some protein: Stir in cooked ground Italian sausage, ground beef, or ground Italian turkey sausage. Brown it in the pot before adding the vegetables, then continue with the recipe. Crockpot Shredded Chicken or Instant Pot Shredded Chicken also work well.
- Add more veggies: Toss in extra vegetables with the onion, carrot and celery (like mushrooms or peppers), add firmer veggies while the soup simmers (like potatoes or green beans), or stir in frozen vegetables right before serving.
- Boost the herbs and spices: Add extra garlic, more Italian seasoning, dill (like in traditional cabbage borscht), or any herbs you enjoy. For heat, add a pinch or two of red pepper flakes.
- Cabbage roll twist: Stir in cooked rice and ground beef to make the soup taste like cabbage rolls in a bowl.
- Mennonite twist: Add a small splash of heavy cream at the end for a richer, slightly creamy finish.
Sharlene says
Hi Ashley,
I made this soup today and it was delicious. I will certainly make again.
Ashley Fehr says
Thank you!
Susan Schrader says
Can it be made with purple cabbage?
Ashley Fehr says
Absolutely! It will just have a different hue
Theresa Morgala says
Can I put in a can of great northern beans?
I already made the soup…its so good
The Recipe Rebel says
Hi Theresa, I’m sure you could! Enjoy!
Becky says
If I make this in slow cooker do I have to saute the veggies first bfore putting I. Slow cooker??thanks
The Recipe Rebel says
Hi Becky! I haven’t tried it but you could probably do either way. Enjoy!
Karen Edelman says
Loved it too. I added more carrots and felt it needed more salt too but it was very good.
The Recipe Rebel says
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
Deb Hagen says
Have you tried this with bagged coleslaw mix?
The Recipe Rebel says
No, I’m sorry I haven’t Deb.
Lucinda says
Very good but needed more liquid. I added Italian seasoning and a can of beer. Needed way more salt and pepper, but it was delish!
The Recipe Rebel says
Hi Lucinda! So glad you enjoyed it! Thank you for this kind review!
Angela Dubov says
Hello! I have been looking for healthier recipes and tried this soup. We love it!!! My husband took the leftovers as a meal to work and was so satisfied. That was earlier last week. Today, he asked if I can make it again. I sure did. Delicious. Thank you.
The Recipe Rebel says
Hi Angela! So glad you enjoyed the recipe! Thank you for this review!
wanda alexanderder says
This cabbage soup recipe is by far that I have eve came a crossed..Thank for sharing it..
The Recipe Rebel says
Hi Wanda! So glad you enjoyed the recipe! Thank you for this review!
Gail Herbest says
I added a can of navy beans, and a can of rotel I used the small baby carrots and chopped up some red bell pepper along with some Mrs Dash and other seasonings, it came out Yummy!!
Ashley Fehr says
Thanks Gail!
Dee says
Absolutely delicious! I’m making this for the 2nd time tonight. We love it and it’s so easy.
Ashley Fehr says
I’m so glad!
Kristen Szwed says
I love this soup. I add ground sausage and lean ground beef. Ive made this soup 4xs already and i add different things each time. Its always different. But gets better each time i make it.
Ashley Fehr says
Ground sausage is a great addition!
Kal Mudan says
Made this soup it was amazing. And I am making it again. Love it.
Ashley Fehr says
Thanks Kal!
Dan Muscato says
Made it in my slow cooker and it was delicious. I improvised a bit, but over all, very pleased, added a pound of ground Turkey, forgot the celery, damn, added broccoli crowns, & onion, also added a few extra spices, 2 bay leaves, & pinch of Rosemary. Mmmmm!!
Ashley Fehr says
Thanks Dan!
Donna Griffis says
Added some fire roasted red peppers and tomatoes. Also 1 tsp red pepper. Gave it a great kick. I went back for seconds!
Ashley Fehr says
That’s a great idea!
Kathleen says
You have it under Instant Pot recipes but you don’t have instructions for that.
Ashley Fehr says
Sorry! That is a mistake as I haven’t tested this recipe in the Instant Pot yet. I’m sure it can be done I just don’t know exact cook times yet!
Dianne Mitchell says
I made the Cabbage Soup last night when I got home from work. OMG!!! it was so delicious and easy to make. I added garlic and a bay leaves and paired it with french bread. I made enough to store some in the freezer for next week.
Ashley Fehr says
Thanks Dianne! I’m so glad you loved it!
Dean Homan says
This is very close to Weight Watchers soup. I doubled everything except the vegetables to get left overs.
This a very good soup which I will make again.