Description
This Stuffed Cabbage Roll Soup is a hearty and flavorful dish inspired by classic stuffed cabbage rolls, made easy in a comforting soup form. It features Italian sausage, tender cabbage, rice, and a savory tomato and broth base, perfect for a warming meal any time of year.
Ingredients
Scale
Meat and Vegetables
- 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)
Grains and Pantry
- 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
Instructions
- Heat oil and brown sausage: Heat a small drizzle of olive oil in a Dutch oven or large pot over medium heat. Add the Italian sausage and cook until completely cooked through, about 6-8 minutes, breaking it up as it cooks.
- Sauté onions and vegetables: Add the diced onion and any extra vegetables you're using to the pot. Sprinkle with salt and pepper and sauté for 5-7 minutes until softened and fragrant.
- Add cabbage and garlic: Stir in the chopped cabbage and minced garlic. Cook for another 5-7 minutes, allowing the cabbage to soften and the flavors to meld.
- Simmer soup with rice and liquids: Add the uncooked rice, canned diced tomatoes, vegetable juice, and broth to the pot. Bring the mixture to a gentle simmer and cook for 20-30 minutes, until the rice is tender and the vegetables are cooked through. Add additional broth or water if needed to reach your desired consistency.
- Finish with fresh basil and serve: Stir in the minced fresh basil just before serving to add a fresh burst of flavor. Adjust seasoning with salt and pepper as needed. Serve hot and enjoy!
Notes
- This soup is naturally gluten free and paleo friendly when using cauliflower rice.
- Feel free to adjust the vegetables according to your preference or what you have on hand.
- If you prefer a vegetarian version, substitute the sausage with plant-based sausage or omit it altogether and increase vegetable broth.
- For a lower-carb option, use cauliflower rice instead of rice.
- Add more broth or water near the end of cooking if you prefer a thinner soup consistency.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 176 kcal
- Sugar: 7.6 g
- Sodium: 445 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
