Name: Stuffed Cabbage Roll Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 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); 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; 1/4 cup fresh basil, minced; Salt and pepper, to taste; Olive oil, for cooking

There’s something irresistibly cozy about a warm, hearty bowl of cabbage soup, and the Stuffed Cabbage Roll Soup Recipe really brings that comfort to your kitchen. It captures all the flavors of classic stuffed cabbage rolls—without the fuss of rolling—making it a go-to meal for any day you want something nourishing and delicious.

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 genuinely excited to share this Stuffed Cabbage Roll Soup Recipe because it feels like a warm hug on a plate. I first made this on a chilly autumn evening, and since then, it’s become a staple comfort food in my house. It’s rich in flavor, easy to make, and totally satisfying.

No Fuss Comfort: All the cozy flavors of traditional cabbage rolls but way simpler—no rolling required!
Flexible & Flavorful: You can customize it with extra veggies or swap ingredients depending on what you have.
One-Pot Wonder: Everything cooks in one pot, which means less mess and more time to relax.
Healthy & Hearty: Packed with protein, fiber, and fresh herbs that keep it wholesome without sacrificing taste.

Ingredients & Why They Work

The beauty of this Stuffed Cabbage Roll Soup Recipe lies in its simple, wholesome ingredients that build layers of flavor—and a little tip: fresh herbs and quality broth will make all the difference.

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 base that’s rich and flavorful; I love using sausage with a hint of fennel for extra depth.
Onion: Sweetens and softens while sautéing, giving a natural aromatic foundation.
Green cabbage: The star veggie—mild and tender when cooked, it soaks up all the savory broth flavors beautifully.
Garlic: Boosts the overall aroma with just the right pungent bite.
Extra veggies (optional): Zucchini, carrots, peppers, or spinach—adding these lets you tailor the soup to what’s fresh or what you love.
Uncooked rice (or cauliflower rice): Gives the soup that classic heartiness, absorbing the broth’s flavor and expanding in every spoonful.
Fire-roasted diced tomatoes: Bring a smoky sweetness that brightens the soup’s base perfectly.
Vegetable juice: Adds a naturally rich, lightly tangy note that complements the tomatoes.
Broth (vegetable or beef): The liquid magic—choose a good quality broth to enrich every bite.
Fresh basil: Stirred in at the end for a herbal freshness that lifts the whole dish.
Salt & pepper: Season to taste, balancing the flavors just right.
Olive oil: For sautéing and bringing everything together.

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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 tweaking this soup based on what I’ve got on hand or my mood—you’ll find it’s super forgiving and adaptable, so you can make it truly your own each time you cook it.

Add More Veggies: Sometimes I toss in extra fresh spinach or chopped carrots to sneak in more nutrients and color; it’s a great way to use seasonal produce.
Swap the Rice: For a low-carb version, cauliflower rice works great and keeps the texture light without losing that comforting vibe.
Change the Sausage: I’ve even used turkey sausage or gone fully vegetarian for friends with dietary preferences—just add extra mushrooms or lentils for a protein boost.
Spice it Up: If you like a little heat, add red pepper flakes while sautéing the sausage or a splash of hot sauce when serving.

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 Italian Sausage

Start by warming a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add your Italian sausage, breaking it up as it cooks, and let it brown nicely—this usually takes about 6 to 8 minutes. You want it cooked through but still juicy, so keep an eye on it and stir occasionally to prevent burning. The browned sausage creates a flavorful base that makes the soup sing.

Step 2: Sauté the Onion and Optional Veggies

Next, toss in the diced onion (and any extra veggies you’re using). Sprinkle with a bit of salt and pepper to help draw out their natural sweetness. Sauté everything for 5 to 7 minutes until the onions soften and become translucent. This step builds layers of sweetness and depth that balance the savory sausage.

Step 3: Cook the Cabbage and Garlic

Add your chopped cabbage and minced garlic to the pot. Stir and cook for another 5 to 7 minutes until the cabbage wilts down and softens slightly. You’ll notice the aroma intensifies here—this step brings the heart of the classic stuffed cabbage flavor to life without all the rolling!

Step 4: Add Rice, Tomatoes, Vegetables Juices & Broth

Pour in the uncooked rice, diced fire-roasted tomatoes, vegetable juice, and broth. Give everything a good stir and bring the pot to a gentle simmer. Let it cook for 20-30 minutes until the rice is tender and the veggies are soft—you might want to check the liquid level occasionally and add more broth or water to keep things soupy and not dry.

Step 5: Finish with Fresh Basil and Serve

For that last fresh pop of flavor, stir in the minced fresh basil just before serving. The herbal brightness at the end lifts all those rich, savory flavors beautifully. Ladle into bowls and enjoy warm—this soup feels like a warm celebration of comfort food with less effort.

Top Tip

Over the years, I’ve learned a few tricks to really elevate this soup. Having the right balance of flavors and getting the textures just right makes it so much more satisfying than rushing through it.

Brown Your Meat Properly: Don’t rush the browning process—those browned bits at the bottom are packed with flavor. Use a wooden spoon to scrape them up when you add the liquids later.
Simmer Low and Slow: Keep your simmer gentle to allow flavors to meld without overcooking the rice or making the cabbage mushy.
Fresh Herbs at the End: Add fresh basil last to keep its flavor vibrant and bright rather than cooking it down and losing that freshness.
Adjust Liquids as You Go: Depending on your pot and rice, the soup may thicken or thin, so keep stock or water handy and add a splash as needed.

How to Serve Stuffed Cabbage Roll Soup Recipe

Garnishes

I like to top my bowls with a dollop of sour cream or a sprinkle of shredded Parmesan for a creamy contrast. A little fresh cracked pepper and extra basil never hurt either. If you want a bit of crunch, toasted bread crumbs or a handful of chopped fresh parsley make wonderful garnishes.

Side Dishes

This soup pairs beautifully with warm crusty bread or rye toast, perfect for dipping. A crisp green salad dressed simply with lemon and olive oil cuts through the richness nicely. I’ve also served it alongside roasted potatoes for an extra hearty meal.

Creative Ways to Present

For holidays or dinner parties, I’ve ladled this soup into individual mini Dutch ovens or in fancy soup cups, garnished with fresh herbs and a swirl of crema. Adding a small side plate of homemade pickles or kraut makes the presentation feel extra special and complements the flavors perfectly.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool to room temperature, then store it in an airtight container in the fridge. It keeps beautifully for up to 4 days, making it a perfect meal for leftovers or quick lunches.

Freezing

This soup freezes wonderfully! Just portion it out into freezer-safe containers, leaving some room for expansion. When you’re ready, thaw it overnight in the fridge and reheat gently on the stove, stirring occasionally.

Reheating

When reheating, I recommend warming it slowly over medium-low heat to keep the rice from getting too mushy. Add a splash of broth or water if it looks too thick. Fresh basil added after reheating really revives the freshness.

Frequently Asked Questions:

Can I make this stuffed cabbage roll soup vegetarian?

Absolutely! Just swap the Italian sausage for sautéed mushrooms, lentils, or your favorite plant-based protein and use vegetable broth. The soup will still have great depth and richness.

Can I use pre-cooked rice instead of uncooked?

Pre-cooked rice isn’t ideal here because the uncooked rice simmers in the broth and absorbs wonderful flavors. If you use pre-cooked rice, add it near the end to avoid it turning mushy.

What’s the best way to chop the cabbage for this soup?

I like to slice the cabbage thinly or chop it into bite-sized pieces—whatever texture you prefer. Thinner slices cook quickly and blend into the soup nicely, but chunkier pieces give more texture.

Can I make this recipe in a slow cooker or Instant Pot?

Yes! For a slow cooker, brown the sausage and sauté the veggies first, then add all ingredients and cook on low for 6-8 hours. In an Instant Pot, use the sauté function for the first steps, then pressure cook for about 10 minutes, quick release, and stir in basil after.

Final Thoughts

This Stuffed Cabbage Roll Soup Recipe really feels like a family secret I’m excited to share with you. It’s simple but packed with soul, perfect for a cozy night in or feeding a crowd without stress. Give it a try — I promise you’ll have a new favorite comfort soup that’s both easy and endlessly satisfying.