Easy Hearty Cabbage Soup is the kind of warm, nourishing, soul-soothing recipe that makes chilly days feel instantly more comforting. Loaded with soft cabbage, tender vegetables, and rich tomato broth, this simple soup transforms humble ingredients into a feel-good bowl bursting with flavor and wholesome goodness.
It’s budget-friendly, incredibly filling, and endlessly adaptable, whether you like it classic, veggie-forward, or extra hearty. The gentle sweetness of carrots, the earthiness of cabbage, the brightness of tomatoes, and the aromatic depth from herbs all simmer together to create a cozy, rustic soup you’ll turn to again and again. Serve it steaming hot with crusty bread, crackers, or a sprinkle of parmesan, and enjoy comfort made beautifully simple.
Equipment You Will Need
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Ladle
- Small bowls for prep ingredients
- Optional: immersion blender
Ingredients List
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups chopped green cabbage
- 1 (14.5 oz) can diced tomatoes
- 8 cups vegetable or chicken broth
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp smoked paprika
- 1 bay leaf
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional add-ins: diced potatoes, white beans, zucchini, spinach, parsley, red pepper flakes
Step-by-Step Instructions
Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté until the onions become translucent and the vegetables begin to soften. Stir in the garlic and cook until fragrant, releasing its aroma into the base of the soup. Add the chopped cabbage and allow it to wilt slightly as it mixes with the sautéed vegetables.
Pour in the broth and add the diced tomatoes, dried thyme, basil, smoked paprika, bay leaf, salt, and pepper.
Stir well to combine all ingredients into a flavorful, hearty mixture. Increase the heat to bring the soup to a gentle boil, then reduce to a simmer. Cover partially and let the soup cook for 25–30 minutes, allowing the flavors to meld while the cabbage becomes tender and silky.
Taste the soup and adjust seasoning if needed. Add optional ingredients like beans, potatoes, or zucchini at this stage and cook until everything is soft and integrated.
If you prefer a slightly thicker texture, use an immersion blender to blend a small portion of the soup before returning it to the pot. Once everything is perfectly tender, remove the bay leaf and ladle the soup into bowls. Serve warm with bread or your favorite toppings.
Expert Tips for Success
Layering flavors from the beginning makes a noticeable difference—sautéing the onion, carrots, and celery builds the soup’s foundation before liquid is added.
Don’t skip wilting the cabbage slightly before pouring in broth; this helps it cook evenly and distribute throughout the pot. Using smoked paprika deepens the soup’s aroma and brings a subtle warmth that pairs beautifully with the tomatoes and herbs. Taste repeatedly during cooking to adjust salt and ensure balanced flavor from start to finish.
Cut your vegetables in uniform sizes so they cook evenly and finish at the same time. Letting the soup simmer gently ensures softness without becoming mushy.
If adding potatoes, dice them small so they soften in the same timeframe as the cabbage. A splash of vinegar or lemon juice at the end brightens the soup noticeably. Always rest the soup a few minutes off heat before serving—it deepens the flavor beautifully.
Variations and Substitutions
Make it heartier by adding diced potatoes, parsnips, or cannellini beans for extra bulk and richness. For a tomato-forward variation, add a spoonful of tomato paste or fire-roasted tomatoes for deeper flavor.
A spicy version comes to life with red pepper flakes, sliced jalapeños, or a dash of hot sauce added before simmering. If you prefer an even more nourishing, veggie-heavy bowl, include zucchini, spinach, kale, or peas.
Swap vegetable broth for chicken broth for a richer, savory base. For a smoky twist, add cooked bacon or smoked sausage slices near the end. To keep it vegetarian but more filling, stir in quinoa or cooked barley.
If you want a creamy texture, blend half the soup and add a splash of cream or coconut milk. You can even transform this into a cabbage stew by decreasing broth and adding more root vegetables.
Serving Suggestions and Pairings
Serve this soup piping hot with crusty bread, toasted baguette slices, or buttery dinner rolls to complement the broth’s warmth. Pair it with a fresh garden salad for a light, balanced meal.
A sprinkle of parmesan cheese adds richness and enhances the soup’s savory notes. Fresh herbs like parsley or dill give a bright pop of color and flavor that elevates the entire bowl.
For a heartier meal, serve alongside grilled chicken, baked fish, or a simple sandwich. Crackers, cornbread, or garlic toast are all delicious additions for dipping and scooping.
If hosting a cozy meal, pair the soup with roasted vegetables or a charcuterie board for contrast in textures. This soup also makes a great first course for larger dinners, warming the palate before more robust entrées.
Storage, Freezing, and Reheating
Store leftover soup in an airtight container in the refrigerator for up to four days. The flavors deepen overnight, making this an excellent make-ahead meal. Reheat gently on the stove over medium heat, stirring occasionally to warm evenly. A microwave works fine for quick portions—just heat in intervals and stir to avoid hotspots.
To freeze, allow the soup to cool completely and portion into freezer-safe containers or bags. Freeze for up to three months. Thaw overnight in the refrigerator or warm directly from frozen on the stove over low heat. If the soup thickens after freezing, add a splash of broth to restore its original consistency. Because the ingredients hold up well, the soup tastes just as delicious after reheating.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes—add all ingredients and cook on LOW for 6–7 hours.
Can I use bagged coleslaw mix instead of chopped cabbage?
Absolutely—use about six cups and reduce cooking time slightly.
Can I add meat?
Ground turkey, shredded chicken, or sausage all work wonderfully.
Can I make it low-carb?
Yes—skip potatoes and beans, and use only non-starchy vegetables.
