Description
A hearty and flavorful Stuffed Cabbage Roll Soup that combines Italian sausage, cabbage, rice, and fire-roasted tomatoes in a comforting broth. This gluten-free and paleo-friendly soup delivers all the taste of traditional stuffed cabbage rolls in an easy-to-make soup form.
Ingredients
Scale
Main Ingredients
- 8-12 oz Italian sausage
- 1 onion, diced
- 3-4 cups green cabbage, chopped or thinly sliced
- 3 cloves garlic, minced
- 1 (14 oz) can diced fire-roasted tomatoes
- 2/3 cup uncooked rice (or 1 cup cauliflower rice)
- 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
Optional Vegetables
- 1-2 cups extra veggies such as diced zucchini, carrots, bell peppers, or baby spinach
Instructions
- Heat Oil and Cook Sausage: Heat a small drizzle of olive oil in a Dutch oven or large pot over medium heat. Add Italian sausage and cook for 6-8 minutes, stirring occasionally, until fully cooked and browned.
- Add Onion and Veggies: Stir in diced onion and any optional extra vegetables. Season with a pinch of salt and pepper, then sauté for 5-7 minutes until softened and fragrant.
- Cook Cabbage and Garlic: Add the chopped cabbage and minced garlic to the pot. Continue cooking for another 5-7 minutes, stirring often, until the cabbage softens.
- Add Rice, Tomatoes, and Liquids: Stir in the uncooked rice, canned fire-roasted tomatoes (with juices), vegetable juice, and broth. Bring the mixture to a gentle simmer.
- Simmer Soup: Let the soup simmer uncovered for 20-30 minutes, stirring occasionally, until the rice is tender and the vegetables are cooked through. Add extra water or broth as needed to reach your desired consistency.
- Finish and Serve: Stir in the fresh minced basil, adjust seasoning with salt and pepper if needed, and serve hot.
Notes
- For a lower-carb version, substitute cauliflower rice instead of regular rice.
- This soup is naturally gluten-free and paleo-friendly when using cauliflower rice and gluten-free sausage.
- Feel free to customize by adding extra vegetables such as zucchini, carrots, bell peppers, or spinach for extra nutrition and flavor.
- Leftovers keep well refrigerated for 3-4 days and also freeze beautifully for up to 3 months.
- Use a flavorful broth like beef or vegetable for the best taste.
Nutrition
- Serving Size: 1 1/2 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
