Description
A hearty and flavorful stuffed cabbage roll soup featuring Italian sausage, cabbage, rice, and a savory tomato broth. This comforting soup is easy to make and perfect for a nutritious meal packed with classic cabbage roll flavors in a warm bowl.
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
- 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
Optional Vegetables
- 1-2 cups extra veggies such as diced zucchini, carrots, bell peppers, or baby spinach
Instructions
- Heat Oil and Brown Sausage: Drizzle olive oil into a Dutch oven or large pot and heat over medium heat. Add the Italian sausage and cook until completely browned and cooked through, about 6-8 minutes, breaking it up as it cooks.
- Sauté Onions and Veggies: Add diced onion and any optional vegetables to the pot. Season lightly with salt and pepper. Sauté over medium heat for 5-7 minutes until the onions and vegetables soften.
- Add Cabbage and Garlic: Stir in chopped cabbage and minced garlic. Cook for another 5-7 minutes until the cabbage begins to wilt and soften.
- Add Rice, Tomatoes, Vegetable Juice, and Broth: Add the uncooked rice, canned diced tomatoes with their juices, vegetable juice, and broth to the pot. Stir to combine and bring the soup 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 to your liking. Add more water or broth if needed to reach desired consistency.
- Finish with Basil and Serve: Stir in the fresh minced basil. Adjust seasoning with salt and pepper as needed. Serve the soup hot and enjoy!
Notes
- To make this recipe gluten free, ensure Italian sausage and broth are labeled gluten free.
- You can substitute cauliflower rice for a lower-carb version.
- Feel free to vary the vegetables based on your preference or what’s in season.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop.
- For a spicier soup, add red pepper flakes when sautéing the onion and sausage.
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
