There’s something incredibly comforting about a warm bowl of this Stuffed Cabbage Roll Soup Recipe. It’s like all the cozy flavors of traditional cabbage rolls, but in a delightful soup form that’s simpler and faster to make. You’re going to love how this one fills the kitchen with cozy aromas and satisfies your soul.

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

This soup has become a staple in my meal rotation because it takes the fuss out of stuffed cabbage rolls but keeps that rich, savory goodness intact. It manages to be hearty and healthy, all while feeling like a warm hug on a chilly day.

Simplicity: Unlike the classic rolls, this soup skips the wrapping but packs the same flavor punch, making weeknight dinners easier.
Versatility: You can easily swap in your favorite veggies or proteins without losing the soul of the dish.
Comfort Food Classic: It hits that nostalgic note for cabbage roll lovers but in a cozy, slurpable way.
Meal Prep Friendly: It reheats beautifully, which means great leftovers for lunches or busy nights.

Ingredients & Why They Work

Each ingredient in this Stuffed Cabbage Roll Soup Recipe plays a crucial role in building layers of flavor and texture. From the savory Italian sausage to the tender cabbage and the bright punch of fresh basil, these components marry perfectly to satisfy your craving for something hearty but fresh.

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: Adds rich, savory depth and a hint of spice that complements the mild cabbage beautifully.
Onion: Provides sweetness and a mellow base flavor once softened.
Green cabbage: The star vegetable, bringing texture and that signature cabbage roll taste in a more relaxed form.
Garlic: Infuses aromatic warmth and depth.
Extra veggies (optional): Customize with zucchini, carrots, peppers, or spinach for added nutrition and color.
Uncooked rice: Gives the soup a pleasant heartiness and that classic cabbage roll filling texture.
Diced fire-roasted tomatoes: Adds a smoky, tangy kick that amps up the soup’s complexity.
Vegetable juice: Boosts umami and acts as a flavorful broth base.
Broth (vegetable or beef): The essential liquid that brings everything together, plus you can adjust to your preferred richness.
Fresh basil: Finishes the soup with a burst of freshness that really brightens the whole bowl.
Salt and pepper: Simple seasonings that enhance all the flavors.
Olive oil: Used to sauté and add a smooth, fruity note.

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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 veggies based on what’s fresh or what I have leftover in the fridge. It’s also fantastic if you want to go lighter with cauliflower rice or make it vegan with plant-based sausage and vegetable broth.

Vegetable Boost: One time I threw in diced bell peppers and spinach, which added brightness and extra nutrients without changing the comforting vibe.
Protein Swap: Try ground turkey or chicken sausage for a leaner option; it still works beautifully with the cabbage and broth.
Rice Alternatives: Cauliflower rice is my go-to when I want it low-carb — just be mindful the cooking time is shorter.

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 sausage just right

Start by heating a drizzle of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the Italian sausage and cook it, stirring occasionally, until it’s no longer pink and starts to get those nice browned bits on the edges — about 6 to 8 minutes. This browning is key because it builds that deep-meaty flavor we’re after.

Step 2: Soften the aromatics and veggies

Next, toss in the diced onion and any extra veggies you like. Sprinkle everything with a bit of salt and pepper and sauté until the onion is translucent and the veggies start to soften, roughly 5 to 7 minutes. This step brings out their natural sweetness and layers flavor into the soup.

Step 3: Add cabbage and garlic for the signature taste

Stir in the chopped cabbage and minced garlic. Let those cook together for another 5 to 7 minutes until the cabbage wilts but still retains a bit of texture — that’s exactly what you want here. The cabbage is what makes this soup evoke those classic stuffed cabbage flavors.

Step 4: Simmer with rice, tomatoes, and broth

Now pour in the uncooked rice, fire-roasted diced tomatoes, vegetable juice, and broth. Bring everything to a gentle simmer, then cover partially and let cook for 20 to 30 minutes. You’re aiming for tender rice and veggies, so keep an eye on it and add more broth or water if it looks like it’s drying out. This slow simmer is where the magic happens, melding all the flavors into one harmonious bowl.

Step 5: Stir in fresh basil and serve

Once everything is tender and tasty, take the pot off the heat and stir in the chopped fresh basil. This final touch lifts the dish with a pop of herbal brightness and freshness that cuts through the richness.

Top Tip

After making this soup many times, I’ve learned that the key to getting that authentic stuffed cabbage flavor is the balance between the sausage browning and simmering it with fire-roasted tomatoes. Here are a few tricks I swear by to get every batch just right.

Brown the Sausage Well: Don’t rush this part. The little crispy bits add so much flavor and texture.
Don’t Overcook the Cabbage: Keep it tender but with a slight bite so it doesn’t turn mushy in the soup.
Adjust Liquids Gradually: Broth absorption varies with rice and veggies, so add more broth or water little by little to keep the perfect consistency.
Fresh Basil at the End: Stir it in right before serving to preserve its vibrant flavor.

How to Serve Stuffed Cabbage Roll Soup Recipe

stuffed cabbage soup - Serving Suggestion

Garnishes

I like to keep it simple with a dollop of sour cream or Greek yogurt stirred in right at the table — it adds creaminess that pairs beautifully with the tangy tomatoes. A sprinkle of freshly grated Parmesan or some extra minced basil also works wonders as a finishing touch.

Side Dishes

This soup is quite hearty on its own, but I often serve it with crusty bread or garlic rolls to mop up every last drop. A crisp side salad with a light vinaigrette makes a refreshing contrast, especially if you're serving supper to a crowd.

Creative Ways to Present

For holiday dinners or special gatherings, I like to ladle the soup into rustic bread bowls or pretty ceramic mugs to keep things cozy and inviting. Adding a sprinkle of fresh herbs and a small drizzle of olive oil on top makes it look as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Cabbage Roll Soup keeps well in an airtight container in the fridge for up to 4 days. I usually find that the flavors meld even more after sitting overnight, so it can taste better the next day — perfect for an easy lunch!

Freezing

This soup freezes beautifully, which is great for batch cooking. Just cool it completely before transferring to freezer-safe containers. When you reheat, it might thicken up a bit, so I recommend adding a splash of broth or water to loosen it back up.

Reheating

I reheat leftovers gently on the stove over medium-low heat, stirring occasionally. This helps avoid scorching and keeps the cabbage tender but not mushy. If you’re in a hurry, a quick zap in the microwave works too — just add a little extra liquid to keep that perfect soup consistency.

Frequently Asked Questions:

Can I use ground beef instead of Italian sausage?

Absolutely! Ground beef works well, but Italian sausage adds more robust flavor and a little spice, so you might want to add some extra seasonings to compensate if you use beef.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as you use gluten-free sausage and broth. Always double-check labels to be safe.

Can I make this recipe dairy-free?

Definitely! The recipe itself is dairy-free. However, if you garnish with sour cream or cheese, just skip those or use dairy-free alternatives.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a little added broth to loosen the soup, or microwave with a splash of water for best texture.

Final Thoughts

This Stuffed Cabbage Roll Soup Recipe has earned a place in my heart and kitchen because it’s the perfect blend of comfort, flavor, and ease. It’s one of those recipes you can make on a busy weeknight and still feel like you’ve served up something special and homemade. Give it a try — I think you’ll agree it’s the best of cabbage rolls, without all the fuss.