There’s something so comforting about a bowl of soup that feels like a warm hug from your childhood. The Stuffed Cabbage Roll Soup Recipe captures those cozy vibes perfectly, with all the flavors of traditional cabbage rolls but none of the fuss of rolling. Trust me, this one’s going to become your go-to for chilly nights!

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’ve always loved cabbage rolls, but honestly, rolling them is a bit of a chore. This soup gets that same great flavor without the extra work, plus it's packed with wholesome goodness and easy to customize. I find it hits the balance between hearty and nourishing just right.

Ultimate Comfort in a Bowl: All the savory, tangy flavors of stuffed cabbage rolls without the tedious rolling process.
Simple Ingredients, Big Flavor: You probably already have everything on hand, making it a pantry-friendly weeknight winner.
Flexible and Customizable: Whether you want to pack in extra veggies or swap out rice for cauliflower rice, it adapts easily.
Perfect for Meal Prep: This soup keeps well and even tastes better the next day, so you can savor leftovers or freeze portions.

Ingredients & Why They Work

The beauty of this Stuffed Cabbage Roll Soup Recipe lies in the harmony of its ingredients. Each part plays a unique role—Italian sausage adds spice and richness, cabbage brings crunch and earthiness, and the blend of broth and tomato base adds depth. Here’s why each ingredient is key.

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: I love how it adds a bold, savory punch; you can use mild or spicy depending on your preference.
Onion: Sautéed until soft, it forms the sweet and aromatic foundation of the soup.
Green cabbage: The star veggie, offering texture and that classic cabbage roll flavor.
Garlic: Adds that warm, aromatic lift you just can’t skip.
Extra veggies (optional): Toss in zucchini, bell peppers, or spinach to sneak in more nutrients and color.
Uncooked rice or cauliflower rice: Rice thickens the soup and mimics the texture of classic cabbage rolls, while cauliflower rice is a low-carb swap.
Canned fire-roasted diced tomatoes: I recommend fire-roasted for a smoky depth, but regular works fine too.
Vegetable juice: This adds a subtle sweetness and more tomato flavor, rounding out the broth.
Broth (vegetable or beef): For richness and to build the soup base, choose whichever you like best.
Fresh basil: Stirred in at the end for a fragrant, fresh herb finish.
Salt and pepper: Season carefully to balance all the flavors.
Olive oil: For sautéing and that lovely early flavor layer.

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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 love about this soup is its flexibility. You can tweak it to match whatever you have on hand or dietary needs. Feel free to experiment and find your personal favorite version!

Variation: I once swapped the Italian sausage for turkey sausage for a leaner option, and it still packed great flavor. Sometimes, I add a handful of baby spinach at the end for a green boost that wilts beautifully into the soup.
Dietary mods: To make it paleo-friendly, just ditch the rice and add extra cauliflower rice or shredded veggies instead.
Extra veggies: Carrots and bell peppers blend in nicely if you want a heartier, more colorful bowl.
Spice it up: Add a pinch of red pepper flakes when sautéing for a subtle heat that complements the sausage.

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 Sausage in Olive Oil

Start by heating a small drizzle of olive oil in a large Dutch oven or sturdy pot over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until it’s golden and fully cooked through, about 6 to 8 minutes. Don’t rush this step—browning the sausage well adds so much to the soup’s flavor.

Step 2: Sauté Onion and Optional Veggies

Next, toss in the diced onion (and any extra veggies you’ve chosen). Sprinkle a little salt and pepper to help draw out moisture and sweetness. Let everything cook for about 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent. This step builds a lovely base.

Step 3: Add Cabbage and Garlic

Now, add the chopped cabbage and minced garlic. Cook, stirring occasionally, until the cabbage softens but still has some bite—usually 5 to 7 minutes. The garlic will become fragrant, and the cabbage will start to meld with the savory sausage and veggies. I find this step makes the kitchen smell irresistible!

Step 4: Add Rice, Tomatoes, Vegetable Juice, and Broth

Stir in the uncooked rice, canned diced tomatoes, vegetable juice, and broth. Bring the mixture to a gentle simmer. Cover the pot and let it cook for 20 to 30 minutes, or until the rice is tender and the vegetables are cooked to your liking. Keep an eye on the liquid level—the soup should be hearty but not dry, so add more broth or water if it starts looking too thick.

Step 5: Finish with Fresh Basil

Finally, stir in the fresh minced basil right before serving. It brightens the whole dish and gives that lovely herbaceous note that makes it feel special every time. Taste and adjust salt and pepper as needed, then ladle into bowls and enjoy!

Top Tip

Over the years, I’ve learned a few tricks to make this Stuffed Cabbage Roll Soup recipe turn out perfectly every time, so you don’t have to guess and worry. These tips helped me avoid common pitfalls and allow all the flavors to shine.

Brown the sausage well: Take your time on this step—it builds a rich flavor base and keeps your soup from tasting bland.
Use fresh basil at the end: Adding herbs too early can make their flavor fade; stir fresh basil in right before serving for a bright finish.
Adjust liquid carefully: Depending on your rice and veggies, the soup can thicken quickly—keep broth or water nearby to keep the perfect soup consistency.
Don’t overcook the cabbage: Aim for tender but not mushy to keep some texture and prevent the soup from becoming too one-note.

How to Serve Stuffed Cabbage Roll Soup Recipe

stuffed cabbage roll soup - Serving Suggestion

Garnishes

I like topping each bowl with a dollop of sour cream for creaminess and a sprinkle of freshly chopped parsley or more basil to enhance the herbal notes. Sometimes a little shredded sharp cheddar on top adds an unexpected, delicious twist.

Side Dishes

Pair this soup with hearty crusty bread or garlic toast to soak up every last drop. A simple green salad with a bright vinaigrette complements the richness perfectly, balancing out your meal with fresh greens.

Creative Ways to Present

For special gatherings, I’ve served this soup in mini bread bowls, which always gets a wow from guests. Another fun idea is layering it in clear mugs for individual servings—those layers of rice, sausage, and vibrant cabbage look beautiful!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and it usually stays fresh and tasty for 3 to 4 days. The flavors deepen overnight, so I often enjoy it even more the next day.

Freezing

This soup freezes wonderfully. Just cool it completely, portion out into freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw in the fridge overnight before reheating gently on the stove.

Reheating

I prefer reheating on the stove over low heat, stirring occasionally and adding a splash of broth or water if it’s thickened too much. This keeps the rice tender and the sausage juicy without drying out your soup.

Frequently Asked Questions:

Can I use ground beef instead of Italian sausage?

Absolutely! Ground beef works well and gives a similar hearty flavor. You might want to add some Italian seasoning or spices to mimic that sausage flavor if you’re not using pre-seasoned meat.

Can I make this soup vegetarian?

Yes! Skip the sausage and add extra veggies or plant-based protein like cooked lentils or crumbled tofu. You can also boost flavor with smoked paprika or liquid smoke for that smoky, savory vibe.

How do I prevent the rice from getting too mushy?

Keep an eye on the cooking time and check the rice regularly towards the end. If you’re using cauliflower rice instead, add it near the very end as it cooks quickly and doesn’t need soaking.

Can I prepare this soup in a slow cooker?

I haven’t tried it myself, but it should work! Brown the sausage and sauté veggies first for best flavor, then add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding rice about halfway through to avoid overcooking.

Final Thoughts

This Stuffed Cabbage Roll Soup Recipe is one of those treasures that feels like a little celebration in every bowl. It’s hearty, flavorful, and just plain easy — perfect for anyone who loves cabbage rolls but wants a shortcut that doesn’t sacrifice taste. I can’t recommend it enough, whether you’re cooking for family, friends, or just yourself. Give it a try, and I bet you’ll find it becomes a kitchen favorite, just like I did.