There’s something incredibly comforting about a good soup with all the flavors of a classic dish packed into one cozy bowl. This Stuffed Cabbage Roll Soup Recipe is exactly that kind of soul-soothing meal, combining savory sausage, tender cabbage, and just the right amount of tangy tomato goodness — all without the fuss of rolling each cabbage leaf.

In the image, there is a white ceramic bowl with two small handles filled with a chunky tomato-based soup. The soup has bright red broth with visible pieces of cooked cabbage, small bits of light-colored ground meat, diced tomatoes, and some green herbs mixed in. A silver spoon with detailed engravings is placed inside the bowl on the right side, partially submerged in the soup. The bowl sits on a white marbled surface with a soft white cloth casually draped nearby. The overall look is fresh and warm with natural lighting highlighting the textures. 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 really excited to share this recipe because it nails the nostalgic flavors of cabbage rolls without the tedious prep work. This soup is my go-to when I want something hearty, but also quick and forgiving to make.

Comfort in a Bowl: It captures the classic stuffed cabbage taste in a warm, easy-to-eat soup form.
Simple Ingredients: It uses common pantry staples plus fresh veggies for a wholesome meal.
Flexible & Customizable: Whether you want it low-carb or packed with extra veggies, you can easily adapt it.
One-Pot Wonder: Cleanup’s a breeze since everything cooks together in one pot.

Ingredients & Why They Work

This Stuffed Cabbage Roll Soup Recipe pulls together ingredients that balance each other perfectly — rich sausage, crisp cabbage, sweet roasted tomatoes, and earthy herbs. Knowing a bit about each helps you pick the best versions to make this soup shine.

Flat lay of Italian sausage links with natural marbling, a whole yellow onion with papery skin partially peeled to show the layers, fresh green cabbage leaves roughly chopped, three whole garlic bulbs with a few cloves separated, a small mound of uncooked white rice grains, a small white ceramic bowl filled with bright red diced fire-roasted tomatoes, a small white ceramic bowl holding deep orange vegetable juice, a small white ceramic bowl filled with golden olive oil, a handful of fresh bright green basil leaves, all arranged in perfect symmetry 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: Adds a savory, spiced flavor base. I usually buy mild for a family-friendly version, but spicy works if you like a kick.
Onion: Brings sweetness and depth when sautéed till soft and golden.
Green cabbage: The star veggie! Sliced thin, it softens beautifully while keeping a slight crunch.
Garlic: A must for that punch of aromatic flavor that lifts the whole dish.
Extra vegetables (optional): I sometimes toss in diced zucchini or shredded carrots for added color and nutrition.
Uncooked rice (or cauliflower rice): Gives body and the feeling of the “roll” part, soaking up the broth nicely.
Canned fire-roasted tomatoes: I love these for their smoky depth, but regular diced tomatoes work too.
Vegetable juice: A savory, tomato-forward liquid that ties everything together.
Broth (vegetable or beef): Adds richness and rounds out the flavors. I often use beef broth for extra heartiness.
Fresh basil: Stirred in last for a fragrant, fresh finish that brightens the soup.
Salt and pepper: To taste, always essential for balancing flavors.
Olive oil: For sautéing and adding a touch of healthy fat and flavor.

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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’ve found the real joy in this Stuffed Cabbage Roll Soup Recipe comes when you tweak it just a bit to make it your own. Whether it’s switching up the sausage type or adding your favorite veggies, it welcomes your personal touch.

Variation: For a lighter, low-carb spin, swap the rice for cauliflower rice — I do this often and it still feels hearty and satisfying without the grains.
Seasonal Swap: Toss in diced bell peppers or fresh spinach as soon as the soup nearly finishes cooking for an extra pop of color and nutrition.
Spice it Up: Adding a pinch of crushed red pepper flakes during the sausage sauté step warms things up if you want a little fire.

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

Two white bowls filled with bright red vegetable soup sit on a white marbled surface. Each bowl holds a rich tomato broth with visible chunks of light green cabbage, red tomato pieces, small bits of rice, and scattered dark green leaves. The soup has a mix of smooth liquid and chunky vegetables evenly spread. Near the bowls are two silver spoons, and a white cloth is casually placed to the side. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Sausage Just Right

Start by heating a small drizzle of olive oil in your Dutch oven or large pot over medium heat. Add the Italian sausage and break it apart with your spoon. Cook for 6-8 minutes until it’s browned and cooked through. Watch closely so it crisps just a bit without burning — this gives the soup a deep, satisfying flavor.

Step 2: Sauté the Onion and Optional Veggies

Next, toss in the diced onion (and any extra veggies you like). Sprinkle everything lightly with salt and pepper to help them sweat and soften. Cook for about 5-7 minutes, stirring occasionally, until the onions become translucent and tender. This is where your soup starts building lovely layers of flavor.

Step 3: Add Cabbage and Garlic

Now add the chopped cabbage and smashed or minced garlic. Stir it up and cook for another 5-7 minutes. The cabbage will soften but still hold a little bite — that contrast makes each spoonful inviting.

Step 4: Build the Broth Base

Pour in the uncooked rice, canned fire-roasted tomatoes, vegetable juice, and broth. Stir gently to combine. Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer. Let it cook uncovered for 20-30 minutes until the rice is tender and all the veggies soften. Keep an eye on it—if the soup gets too thick, just add a little more water or broth.

Step 5: Finish with Fresh Basil and Serve

Right before serving, stir in the minced fresh basil for a bright, herbal note that cuts through the richness beautifully. Taste and adjust salt and pepper as needed. Ladle into bowls and enjoy!

Top Tip

From my experience making this soup multiple times, a few details made all the difference in maximizing flavor and texture. Here’s what I keep in mind to avoid common pitfalls and get the best bowl every time.

Brown the Sausage Well: Don’t rush this step — the caramelized bits add rich depth nobody wants to miss.
Don’t Skip the Simmer: Let the rice cook fully in the broth so the soup thickens naturally and flavors meld beautifully.
Adjust Liquid on the Fly: As the soup cooks, add broth or water as needed to keep it from becoming too thick or dry.
Fresh Basil Last: Add fresh herbs at the end to preserve their bright flavor and color.

How to Serve Stuffed Cabbage Roll Soup Recipe

Stuffed Cabbage Soup - Serving Suggestion

Garnishes

I like topping this soup with a dollop of sour cream or Greek yogurt for creaminess and a hint of tang. A sprinkle of freshly grated Parmesan adds a savory touch, and sometimes I scatter a few chopped fresh herbs — parsley or more basil — for extra freshness.

Side Dishes

This soup pairs beautifully with crusty bread or warm dinner rolls to soak up every last drop. A simple green salad with a light vinaigrette balances the meal nicely if you want to keep things fresh and light.

Creative Ways to Present

For special occasions or to impress guests, I serve this soup in mini cast-iron skillets or rustic bread bowls. Garnishing with extra basil leaves and a drizzle of good olive oil makes it feel extra cozy and special.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, making the soup tastier the next day.

Freezing

This soup freezes wonderfully. I portion it out into freezer-safe containers or heavy-duty zip bags and freeze for up to 3 months. Just be sure to leave some headspace for expansion.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If it’s too thick after freezing, add a splash of broth or water to loosen it. This keeps the veggies tender and rice from drying out.

Frequently Asked Questions:

Can I make this Stuffed Cabbage Roll Soup Recipe vegetarian?

Absolutely! Skip the Italian sausage and use vegetable broth along with some extra veggies like mushrooms or lentils for protein.

What’s the best type of rice to use in this soup?

Long-grain white rice works perfectly here because it cooks evenly and doesn’t turn mushy too quickly. You can also use brown rice but expect a longer cook time.

Can I prepare this soup in advance?

Yes, it’s great for meal prep! You can make it a day or two ahead, refrigerate, and reheat when ready. It tastes fantastic as the flavors develop over time.

How can I make this soup lower carb?

Replace rice with cauliflower rice and use a sausage without added fillers to reduce carbs and keep it Paleo friendly.

Final Thoughts

This Stuffed Cabbage Roll Soup Recipe has become a favorite in my kitchen because it’s not only tasty but endlessly adaptable. I hope you find it just as comforting and easy to make as I do — it’s like a warm hug on chilly days, and a delicious way to enjoy all the flavors of traditional cabbage rolls without the fuss. Grab a big bowl, and let’s make this soup your new go-to comfort food!