There’s something so comforting about a warm bowl of soup that tastes just like your favorite cabbage rolls, without all the rolling and fuss. This Stuffed Cabbage Roll Soup Recipe brings all those cozy flavors into a quick, easy-to-make pot, perfect for chilly nights or when you want a satisfying, hearty meal in less time.

A white bowl with two handles is filled with a bright red soup that has a thin, smooth texture. The soup includes chunks of light green cabbage, small pieces of red tomato, bits of translucent onion, and some green herbs scattered throughout. A silver spoon rests inside the bowl, with its handle leaning on the bowl's edge. The bowl sits on a white marbled surface next to a soft, crumpled white cloth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Cabbage Roll Soup Recipe
Top Tip
How to Serve Stuffed Cabbage Roll Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Cabbage Roll Soup Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Stuffed Cabbage Roll Soup Recipe because it captures the heart of traditional cabbage rolls in a much easier, fuss-free way. Imagine all that savory, comforting flavor in a soup form that’s ready faster than the original dish.

Simple and Quick: No more individually rolling cabbage leaves; this soup gives you the essence of stuffed cabbage without the time sink.
Flexible Ingredients: You can add extra veggies or swap rice for cauliflower rice to suit your preferences or diet.
Rich, Layered Flavors: The combination of Italian sausage, garlic, tomato, and fresh basil makes every spoonful full of warmth.
Comfort Food Made Healthier: This recipe is gluten-free and Paleo-friendly, so you get indulgence without guilt.

Ingredients & Why They Work

Each ingredient in this Stuffed Cabbage Roll Soup Recipe plays a role in mirroring the taste and texture of the classic dish. Using Italian sausage gives you that savory, slightly spicy edge, while fresh cabbage creates that crisp-tender base. Here’s why I love these ingredients and some tips on picking the best.

Flat lay of a fresh Italian sausage link, a whole uncracked brown onion, a pile of chopped green cabbage, three whole garlic cloves, a few small diced zucchini cubes, a few baby carrots sliced, bright red diced bell pepper pieces, a handful of fresh baby spinach leaves, a small white ceramic bowl with uncooked white rice grains, a small white ceramic bowl filled with bright red diced fire-roasted tomatoes, a small white ceramic bowl of bright orange vegetable juice, a small white ceramic bowl with clear golden broth, a small white ceramic bowl holding chopped fresh green basil leaves, a small white ceramic bowl of golden olive oil, and a small white ceramic bowl with coarse salt and black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Italian sausage: Choose good quality sausage with herbs and spices already blended for extra flavor—no need to over-season later.
Onion: Adds sweetness and depth, balancing out the richness of the meat perfectly.
Green cabbage: Thinly sliced cabbage cooks evenly and softens just right without turning mushy.
Garlic: A must for that warm, aromatic backdrop that gives the soup character.
Extra veggies (optional): Adding zucchini, carrots, or peppers is a great way to sneak in more nutrients and texture.
Uncooked rice (or cauliflower rice): Rice thickens the soup and mimics the stuffed feel; cauliflower rice works well if you want to keep it low-carb.
Diced fire-roasted tomatoes: Their smoky sweetness elevates the soup beyond ordinary tomato flavor.
Vegetable juice and broth: Together they form a savory base; I usually use low-sodium broth to control salt levels.
Fresh basil: Stirred in at the end, basil brightens the whole dish with a fresh, herby lift.
Olive oil: For sautéing — it brings subtle richness and helps caramelize the veggies nicely.
Salt and pepper: Simple seasoning essentials to bring everything into balance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this soup my own by switching up the veggies and adjusting seasonings as I go. It’s forgiving, which makes it perfect to experiment with your favorite flavors or dietary needs.

Variation: Swap meats — Sometimes I swap Italian sausage for ground turkey or beef to change things up while keeping that hearty vibe.
Low-carb option: Using cauliflower rice instead of regular rice keeps it light but still satisfying.
Extra veggies: I often add diced carrots and bell peppers to brighten the soup and up the nutrition.
Spicy kick: A pinch of crushed red pepper flakes brings a welcome heat that’s perfect on cold nights.

Step-by-Step: How I Make Stuffed Cabbage Roll Soup Recipe

Two white bowls filled with tomato-based soup sit on a white marbled surface. The soup has a red broth with visible chunks of green cabbage, diced red tomatoes, bits of white rice, and small pieces of green leafy herbs floating on top. Both bowls are placed near a white cloth on the left and two antique silver spoons on the right. The soup looks warm and thick, with a mix of chunky vegetables and rice pieces clearly visible photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Italian Sausage

Start by heating a drizzle of olive oil in a large Dutch oven or soup pot over medium heat. Add the Italian sausage and cook, breaking it up gently with a wooden spoon, until it’s fully browned and cooked through—about 6 to 8 minutes. You’ll want to get a nice sear here for added flavor, but watch so it doesn’t burn or stick.

Step 2: Sauté the Onions and Veggies

Next, toss in the diced onion along with any extra veggies you’re using. Sprinkle a bit of salt and pepper and stir. Let everything soften up over medium heat for 5 to 7 minutes. This stage builds the flavor base, so don’t rush it—softened veggies make all the difference.

Step 3: Add Cabbage and Garlic

Throw in your chopped cabbage and garlic cloves (minced or smashed) and cook for another 5 to 7 minutes. You’ll want the cabbage to become tender but not soggy—that nice texture keeps the soup vibrant. Stir occasionally so nothing sticks.

Step 4: Combine the Rest of the Ingredients and Simmer

Add the uncooked rice, diced fire-roasted tomatoes (including their juices), vegetable juice, and broth. Increase the heat and bring the pot to a gentle simmer. Reduce the heat to maintain a low simmer and cook uncovered for 20 to 30 minutes, until the rice is tender and the flavors meld together. Feel free to add more broth or water here if it gets too thick.

Step 5: Finish with Fresh Basil and Serve

Turn off the heat and stir in the fresh minced basil. It adds such a nice pop of freshness that balances the rich sausage and tomatoes beautifully. Then ladle it into bowls and get ready to dive in!

Top Tip

I’ve made this soup dozens of times, and the key to the best flavor is layering your ingredients correctly and letting them develop. Patience at the sautéing stage really pays off, and adding fresh basil right at the end makes a huge difference.

Brown thoroughly: Don’t rush cooking the sausage; browning creates that deep umami flavor you’ll love.
Don’t overcook cabbage: Keep the cabbage tender but with a slight bite to add great texture.
Add liquids gradually: The soup thickens as it cooks, so keep extra broth or water handy to adjust to your preferred consistency.
Fresh herbs last: Basil loses its vibrancy when cooked too long, so stir it in off-heat for max flavor.

How to Serve Stuffed Cabbage Roll Soup Recipe

stuffed cabbage soup - Serving Suggestion

Garnishes

I love topping this soup with a sprinkle of grated Parmesan or a dollop of sour cream for richness. Fresh chopped parsley or extra basil add a lovely green pop, and a squeeze of lemon juice brightens the flavors if you want to add a bit of zing.

Side Dishes

Serve with crusty bread or warm garlic rolls to soak up the delicious broth. A simple green salad or roasted root veggies round out the meal nicely for a wholesome dinner.

Creative Ways to Present

For a special occasion, I like to ladle the soup into white bowls and top with a swirl of cream and a sprinkle of paprika, giving it a beautiful contrast and a festive look. You can even serve it in hollowed-out mini pumpkins or bread bowls for a fall dinner party.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in an airtight container in the fridge for up to 4 days. I always let it cool to room temperature before sealing it up to keep the flavors fresh and the cabbage from turning mushy.

Freezing

This soup freezes well, too! Just make sure to freeze it in portion-sized containers, leaving some headroom for expansion. When thawed, the rice’s texture softens a bit, but it still tastes fantastic.

Reheating

I reheat leftovers gently on the stove over medium-low heat, stirring occasionally. If the soup thickened too much in the fridge, just add a splash of broth or water to loosen it back up before serving.

Frequently Asked Questions:

Can I make Stuffed Cabbage Roll Soup Recipe vegetarian?

Absolutely! You can skip the Italian sausage and use hearty mushrooms or a plant-based meat substitute instead. Use vegetable broth to keep it fully vegetarian, and consider adding extra veggies or beans for protein.

How do I prevent the cabbage from getting too mushy?

To keep the cabbage tender but not mushy, add it after the onions and other vegetables have softened. Cook it just 5-7 minutes so it softens without breaking down. Also, avoid boiling the soup too vigorously once cabbage is added.

Can I use pre-cooked rice in this soup?

I recommend using uncooked rice so it absorbs the soup’s flavors as it cooks and adds body to the soup. If you only have pre-cooked rice, add it near the end of cooking and simmer just to heat through, but texture will differ.

What’s the best way to reheat this soup?

Reheat the soup gently on the stove over low to medium heat. Add a little broth or water if it’s too thick from sitting in the fridge. Microwaving works too, but stirring occasionally ensures even heating and preserves texture.

Final Thoughts

This Stuffed Cabbage Roll Soup Recipe is one of those dishes I keep coming back to — it’s like a hug in a bowl. Whether you’re a cabbage roll pro or just looking for a new cozy soup, it’s easy to make, full of flavor, and wonderfully adaptable. I genuinely hope you enjoy making (and eating) this as much as I do — it’s a kitchen favorite you’ll want stocked in your regular rotation.