Description
A hearty and flavorful Stuffed Cabbage Roll Soup that combines Italian sausage, cabbage, rice, and fire-roasted tomatoes in a delicious broth. This comforting soup offers the classic flavors of stuffed cabbage rolls in an easy-to-make, warm bowl perfect for any season.
Ingredients
Scale
Meat and Vegetables
- 8-12 oz Italian sausage
- 1 onion, diced
- 3-4 cups green cabbage, chopped or thinly sliced
- 3 cloves garlic, minced
- 1-2 cups extra veggies such as diced zucchini, carrots, bell peppers, or baby spinach (optional)
Grains and Liquids
- 2/3 cup uncooked rice (or 1 cup cauliflower rice)
- 1 (14 oz) can diced fire-roasted tomatoes (or regular diced tomatoes)
- 3 cups vegetable juice
- 4-5 cups broth (vegetable or beef), plus more as needed
Seasonings and Oils
- 1/4 cup fresh basil, minced
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Cook Sausage: Heat a small drizzle of olive oil in a Dutch oven or large pot over medium heat. Add the Italian sausage and cook for 6-8 minutes until it's completely cooked through and browned.
- Sauté Vegetables: Add the diced onion and any extra vegetables if using. Sprinkle lightly with salt and pepper, then sauté over medium heat for 5-7 minutes until the vegetables soften.
- Add Cabbage and Garlic: Stir in the chopped cabbage and minced garlic. Cook for another 5-7 minutes until the cabbage has wilted and softened.
- Add Rice and Liquids: Add the uncooked rice, canned fire-roasted tomatoes with their juices, vegetable juice, and broth to the pot. Stir to combine and bring the mixture to a simmer.
- Simmer Soup: Let the soup simmer gently for 20-30 minutes, stirring occasionally, until the rice is fully cooked and the vegetables are tender. Add extra water or broth as needed to reach your desired soup consistency.
- Finish and Serve: Stir in the fresh minced basil. Adjust seasoning with salt and pepper to taste, then ladle the soup into bowls and serve warm.
Notes
- This soup is naturally gluten free and can be made paleo friendly by substituting cauliflower rice for regular rice.
- Adding extra veggies such as zucchini, carrots, or bell peppers increases the nutritional value and adds texture.
- Adjust broth quantity depending on how thick or soupy you prefer the final dish.
- Use fire-roasted tomatoes for added smoky depth, or regular diced tomatoes for a milder flavor.
- Leftovers store well in the refrigerator for up to 3 days and the flavors deepen over time.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 176 kcal
- Sugar: 7.6 g
- Sodium: 445.3 mg
- Fat: 10.8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7.3 g
- Trans Fat: 0 g
- Carbohydrates: 13.1 g
- Fiber: 2.6 g
- Protein: 5.8 g
- Cholesterol: 21.5 mg
