Description
A hearty and flavorful stuffed cabbage roll soup featuring Italian sausage, cabbage, rice, and a medley of vegetables in a savory tomato and broth base. Perfect as a comforting gluten-free meal that brings the classic taste of cabbage rolls into an easy-to-make soup form.
Ingredients
Scale
Meat and Aromatics
- 8-12 oz Italian sausage
- 1 onion, diced
- 3 cloves garlic
Vegetables
- 3-4 cups green cabbage, chopped or thinly sliced
- 1-2 cups optional extra veggies such as diced zucchini, carrots, bell peppers, or baby spinach
Grains
- 2/3 cup uncooked rice or 1 cup cauliflower rice
Liquids and Seasonings
- 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
- 1/4 cup fresh basil, minced
- Salt and pepper, to taste
- Olive oil for cooking
Instructions
- Heat olive 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 until fully browned and cooked through, about 6-8 minutes, breaking it up as it cooks.
- Sauté onions and veggies: Add the diced onion and any optional extra vegetables. Season lightly with salt and pepper and cook for 5-7 minutes until softened.
- Add cabbage and garlic: Stir in the chopped cabbage and garlic, cooking for an additional 5-7 minutes until the cabbage begins to soften.
- Add rice and liquids: Pour in the uncooked rice, canned diced tomatoes, vegetable juice, and broth. Bring the mixture to a simmer.
- Simmer soup: Continue to cook the soup for 20-30 minutes until the rice is tender and vegetables are cooked through. Add extra broth or water as needed to reach desired consistency.
- Finish with basil: Stir in the fresh minced basil right before serving to add a burst of fresh flavor.
- Serve: Ladle the hearty soup into bowls and enjoy warm.
Notes
- This soup is naturally gluten-free and paleo-friendly when using cauliflower rice and gluten-free broth.
- Feel free to add other favorite vegetables such as carrots, zucchini, bell peppers, or spinach for extra nutrition and flavor.
- If you prefer a leaner soup, substitute Italian sausage with ground turkey or chicken.
- The soup can be easily doubled to feed a larger crowd and stores well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1.5 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
