Description
A hearty and flavorful Stuffed Cabbage Roll Soup that captures the beloved taste of classic cabbage rolls in a comforting, easy-to-make soup form. Packed with Italian sausage, cabbage, rice, and fresh herbs simmered in a savory broth, this soup is perfect for a cozy dinner and is gluten free and paleo-friendly.
Ingredients
Scale
Meats
- 12 oz Italian sausage
Vegetables & Fruits
- 1 onion, diced
- 4 cups green cabbage, chopped or thinly sliced
- 3 cloves garlic, minced
- 1-2 cups optional extra veggies such as diced zucchini, carrots, bell peppers, or baby spinach
- 1 (14 oz) can diced fire-roasted tomatoes
Grains
- 2/3 cup uncooked rice (or 1 cup cauliflower rice)
Liquids & Broth
- 3 cups vegetable juice
- 5 cups broth (vegetable or beef), plus more as needed
Herbs & Seasonings
- 1/4 cup fresh basil, minced
- Salt and pepper, to taste
Oils
- Olive oil, for cooking
Instructions
- Heat oil: Drizzle a small amount of olive oil into a Dutch oven or large pot and warm over medium heat.
- Cook sausage: Add the Italian sausage and cook for 6 to 8 minutes until it is fully browned and cooked through, stirring occasionally to break up the meat.
- Sauté onions and vegetables: Add the diced onion and any optional extra vegetables if using. Season lightly with salt and pepper. Cook over medium heat for 5 to 7 minutes until the onions and veggies soften.
- Add cabbage and garlic: Stir in the chopped cabbage and minced garlic and cook for an additional 5 to 7 minutes until the cabbage begins to wilt and soften.
- Add grains and liquids: Pour in the uncooked rice, canned diced fire-roasted tomatoes with their juices, the vegetable juice, and broth. Stir to combine and bring the mixture to a gentle simmer.
- Simmer soup: Continue simmering the soup for 25 to 30 minutes, stirring occasionally, until the rice is cooked through and all vegetables are tender. Add extra water or broth if the soup becomes too thick.
- Finish and serve: Stir in the fresh minced basil just before serving to add bright herbal flavor. Adjust salt and pepper to taste and ladle into bowls.
Notes
- This soup captures the classic flavors of cabbage rolls in a convenient soup form and is very comforting for cooler days.
- You can customize the vegetables by adding zucchini, carrots, bell peppers, or spinach for extra nutrients and color.
- Use cauliflower rice as a low-carb substitute for regular rice to keep this recipe paleo-friendly.
- If you prefer a thicker soup, reduce the broth slightly or simmer longer uncovered.
- Leftovers store well in the fridge for up to 3 days and taste even better the next day.
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
