Cabbage Soup

If you’re craving big-pot comfort on a small budget, this cozy, tomato-brothy cabbage soup comes together in under an hour with simple ingredients and big flavor. A perfect weeknight dinner that feels like a warm hug in a bowl.

Flavor: This soup is slightly sweet from the cabbage and carrots, with a rich tomato base.
Time-Saver: Skip the prep and use a bag of coleslaw mix in place of the cabbage and swap in a frozen mirepoix mix in place of the carrots and onions.
Serving Suggestions: I love serving this with crusty bread, a gooey grilled cheese, or a simple salad for an easy, cozy meal.
Leftovers: I always make a big pot of this cabbage soup for lunches, and by the next day, the flavors have melded beautifully, making it even tastier than the first serving.

Quick Cabbage Soup ingredients with labels

Quick & Easy Ingredients

Cabbage: Green cabbage is best in this recipe. Make sure to chop it into bite-sized 1-inch pieces for faster cooking.
Other Vegetables: Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, white potatoes, shredded brussels sprouts, or green beans.
Broth: Beef broth or stock is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth, or simmer a ham bone in the soup for extra flavor. Change up the flavor by adding in new spices like thyme or oregano.
Variations: Add bulk to this recipe by adding cooked Italian sausage, ground beef, or chicken. Stir in cooked rice, orzo, quinoa, or a can of rinsed kidney beans.

This healthy cabbage soup recipe uses simple ingredients like cabbage, canned diced tomatoes, and broth to create a satisfying bowl in under an hour. Tomato paste deepens the broth, and Italian seasoning adds a familiar, cozy flavor. Keep it low carb as written, or add cooked rice or pasta per bowl so leftovers stay brothy. It is an easy option for lunches, meal prep, or freezer portions. #spendwithpennies

How to Make Cabbage Soup

In a large pot, sauté the onion in oil until tender.
Add cabbage and remaining ingredients (full recipe below) and simmer.
Discard bay leaf, season, and serve.

For uniform cooking: Cut the cabbage into similar-sized pieces.
For smooth tomato paste: Whisk with a small splash of warm broth.
To concentrate flavor: Simmer uncovered.
For a softer soup: Simmer 5–10 minutes longer.
Adding pasta and rice? Cook separately and add to bowls so leftovers do not soak up all the broth.

Storing, Freezing, Reheating

Keep leftover cabbage soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.

Cabbage Lovers Unite

Did you enjoy this Cabbage Soup Recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

In a large pot, cook onion in olive oil until tender, 3-4 minutes.
While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.
Add remaining ingredients to the pot, bring to a boil, and simmer uncovered 15 minutes or until cabbage is tender.
Discard bay leaf, season with salt & pepper to taste and serve.

Add spices like basil or a sprinkle of fresh parsley for additional flavor. For some added heat, try adding red pepper flakes.
Cooked meat such as ham, sausage, or chicken can be added.
If adding pasta, cook it on the side and add it to each bowl for serving.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Lunch, Soup

Cuisine American

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