There’s something incredibly comforting about a warm bowl of soup that reminds you of home, and this Stuffed Cabbage Roll Soup Recipe does just that. It captures all the cozy flavors of traditional cabbage rolls but in a quick, hearty soup form that’s perfect any day of the week.

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

Honestly, this Stuffed Cabbage Roll Soup Recipe is one of those dishes I come back to when I want something satisfying but not too fussy. The flavors develop beautifully, and it’s one of those meals that warms you up from the inside out.

Classic flavors in a simple soup: It’s like having your favorite stuffed cabbage roll, but made quicker and easier in a pot.
Versatile and forgiving: You can easily add extra veggies or swap ingredients based on what you have on hand.
Perfect balance of textures: Tender cabbage, savory sausage, and just the right amount of rice all in one bowl.
Great for meal prep: It reheats amazingly well, making lunch or dinner the next day a breeze.

Ingredients & Why They Work

I love how this recipe uses simple, wholesome ingredients that come together to create a rich flavor profile without any complexity. Each ingredient has a purpose and brings something unique to the table.

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 a savory, spiced depth — I prefer the sweet variety, but spicy works if you like a kick.
Onion: Provides that essential aromatic base and subtle sweetness when sautéed.
Green cabbage: The star of the show, it softens in the broth while still keeping a nice texture.
Garlic: Always a must for boosting flavor — don’t be shy with it!
Extra veggies (optional): I sometimes toss in zucchini or carrots to sneak in extra nutrition and color.
Uncooked rice (or cauliflower rice): Classic rice gives that filling bite, but cauliflower rice is a great low-carb alternative.
Diced fire-roasted tomatoes: They add a smoky, slightly sweet depth that’s so comforting.
Vegetable juice & broth: These build a flavorful, rich soup base — you can mix veggie or beef broth depending on preference.
Fresh basil: Stirred in at the end, it brings brightness and a hint of freshness that lifts the whole dish.
Salt, pepper, and olive oil: Simple seasonings that tie everything together beautifully.

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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

One of the things I adore about this Stuffed Cabbage Roll Soup Recipe is how adaptable it is. Feel free to tailor it to your taste buds or what’s in your fridge — it’s pretty forgiving.

Extra veggies: I sometimes add diced bell peppers or baby spinach toward the end of cooking to boost nutrition and add freshness.
Protein swap: Ground turkey or beef works perfectly if Italian sausage isn’t your jam.
Rice alternatives: Cauliflower rice keeps it paleo-friendly and lowers the carbs without skimping on texture.
Spice it up: A pinch of red pepper flakes or a dash of smoked paprika adds a nice twist if you like heat.

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

Start by heating a small drizzle of olive oil in a Dutch oven or large pot over medium heat. Add the Italian sausage, breaking it up with a spatula, and cook until it’s fully done through—about 6 to 8 minutes. You want it nicely browned for that rich flavor base, so take your time here but don’t let it burn.

Step 2: Sauté the Aromatics and Veggies

Once the sausage is browned, toss in the diced onion (and any extra veggies you’re using). Sprinkle a pinch of salt and pepper to help the onions sweat and release sweetness. Cook over medium heat for about 5 to 7 minutes until the veggies soften up.

Step 3: Add Cabbage and Garlic

Next, stir in the chopped cabbage and minced garlic. Cook for another 5 to 7 minutes to slightly wilt the cabbage and mellow out the garlic’s raw edge. You’ll notice the pot starting to smell incredible here—almost like traditional cabbage rolls!

Step 4: Add Rice, Tomatoes, and Broths

Now, add the uncooked rice along with the can of diced fire-roasted tomatoes, vegetable juice, and broth. Give everything a good stir, bring the mixture to a gentle simmer, and cover the pot. Let it cook for 20 to 30 minutes until the rice is tender and the flavors meld together. Keep an eye on the liquid — add a little more broth or water if it starts to dry out.

Step 5: Finish with Fresh Basil and Season

Once your rice and veggies are perfectly tender, stir in the fresh minced basil for a pop of brightness. Taste and adjust with salt and pepper as needed, then serve piping hot. Trust me, this last step really elevates the whole dish.

Top Tip

From my experience making this Stuffed Cabbage Roll Soup Recipe multiple times, I’ve learned a few insider tricks that really help you nail the flavor and texture every time.

Don’t rush browning the sausage: Browning fully adds layers of flavor, so let it cook well without stirring too much.
Sauté your veggies thoroughly: Soft, well-cooked onions and cabbage translate to a rich, silky soup — avoid rushing this step.
Simmer gently: A slow simmer rather than a rolling boil helps the rice cook evenly and keeps the soup from reducing too quickly.
Adjust liquid as you go: I’ve found it easiest to add a bit more broth or water near the end if it looks too thick — soup is all about that perfect consistency.

How to Serve Stuffed Cabbage Roll Soup Recipe

stuffed cabbage roll soup - Serving Suggestion

Garnishes

I love topping this soup with a dollop of sour cream or plain Greek yogurt — it adds a creamy tanginess that balances the savory flavors perfectly. Fresh parsley or extra basil also brightens up the bowl visually and flavor-wise.

Side Dishes

This soup pairs wonderfully with crusty bread for dipping, or a simple green salad dressed with a light vinaigrette if you want something fresh on the side. In cooler months, a warm slice of garlic bread really hits the spot alongside it.

Creative Ways to Present

For a cozy dinner party, I’ve served this soup in rustic, wide mugs garnished with a sprinkle of fresh basil and a small cheese straw on the side. It’s an inviting, casual way to enjoy a homemade meal that still feels special.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely, then transfer it to airtight containers. It keeps really well in the fridge for up to 4 days. Just stir it gently when you reheat to bring the flavors back together.

Freezing

This soup freezes beautifully! Portion it into freezer-safe containers or heavy-duty zip bags. It stays great for up to 3 months, making it a fabulous meal prep option for busy weeks.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat, adding a splash of broth or water if necessary. This keeps the rice from absorbing too much liquid and drying out. Microwave reheating works fine too—just remember to cover the bowl.

Frequently Asked Questions:

Can I use ground beef instead of Italian sausage in Stuffed Cabbage Roll Soup Recipe?

Absolutely! Ground beef or even ground turkey works well. Just season your meat with a bit of Italian seasoning or paprika to replicate the sausage’s flavor more closely.

Is this soup gluten-free?

Yes! The basic recipe contains no gluten ingredients as long as your broth and vegetable juice are gluten-free — just double-check those labels. Using cauliflower rice also makes it paleo-friendly.

Can I prepare Stuffed Cabbage Roll Soup Recipe in a slow cooker?

Yes, you can! Brown the sausage and sauté the veggies first, then add all ingredients to your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, adding the basil at the end. Just keep an eye on the rice cooking time to avoid it becoming mushy.

What can I serve with this soup for a fuller meal?

It pairs wonderfully with crusty bread, garlic rolls, or a fresh salad. You could also serve it alongside roasted potatoes or a light pasta dish for an extra hearty meal.

Final Thoughts

Making this Stuffed Cabbage Roll Soup Recipe feels like wrapping yourself in a warm kitchen hug every time I cook it. It’s simple but packed with rich, comforting flavors that make it great for busy weeknights or lazy weekends. I genuinely hope you’ll love it as much as I do — there’s nothing quite like a bowlful of this to brighten your day.