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Why You’ll Love This Recipe
One of the reasons I keep making this cabbage soup is because it feels comforting without being heavy. It’s the kind of meal that fills the kitchen with an incredible aroma and leaves everyone reaching for another bowl.
- Naturally low in calories while still satisfying
- Packed with colorful vegetables
- Rich in fiber to help keep you full
- Budget-friendly ingredients
- Beginner-friendly recipe with simple steps
- Perfect for meal prep and freezer meals
- Naturally gluten-free and dairy-free
- Easily customizable with extra vegetables or protein
- Great for lunch or a light dinner
- Uses one large pot for easy cleanup
- Delicious the next day as the flavors continue to develop
- Family-friendly with mild, savory flavors
Ingredients You’ll Need
One of my favorite things about this recipe is how every ingredient has a purpose. Together they create a soup that’s rich, hearty, and incredibly flavorful without needing anything fancy.
Olive Oil – 1 tablespoon
A little olive oil helps soften the vegetables while adding a subtle richness to the broth. I always start with this because it brings out the natural sweetness of the onions and carrots.
Yellow Onion – 1 large, diced
Onion creates the flavorful base of the soup. As it cooks, it becomes soft and slightly sweet, giving the broth plenty of depth.
Garlic – 4 cloves, minced
Fresh garlic adds a wonderful savory aroma that makes the soup taste homemade. I prefer freshly minced garlic instead of jarred for the brightest flavor.
Carrots – 2 medium, sliced
Carrots provide natural sweetness and beautiful color. They also become perfectly tender without falling apart during cooking.
Celery – 2 stalks, sliced
Celery adds freshness and balances the sweetness of the carrots. It’s one of those ingredients that quietly builds flavor throughout the soup.
Green Cabbage – 1 small head (about 2 pounds), chopped
The star of the recipe. As the cabbage cooks, it softens beautifully while still holding a little texture. It absorbs the broth and herbs incredibly well.
Diced Tomatoes – 1 (14.5-ounce) can
Canned diced tomatoes give the broth a rich, slightly tangy flavor and a vibrant color. I like using fire-roasted tomatoes when I want an extra layer of smoky flavor.
Tomato Paste – 2 tablespoons
Tomato paste deepens the broth and creates a richer, more concentrated tomato flavor without making the soup too thick.
Vegetable Broth – 6 cups
A good-quality vegetable broth ties everything together. If you’re not vegetarian or vegan, chicken broth also works beautifully.
Green Beans – 1 cup, chopped
Green beans add another layer of texture and make the soup even more filling. Fresh or frozen both work well.
Zucchini – 1 medium, diced
Zucchini cooks quickly and blends perfectly with the other vegetables while adding extra volume and nutrients.
Italian Seasoning – 2 teaspoons
This blend of herbs gives the soup its comforting, homemade flavor. It pairs especially well with tomatoes and cabbage.
Smoked Paprika – 1 teaspoon
A small amount of smoked paprika adds warmth and subtle smokiness without making the soup spicy.
Dried Thyme – ½ teaspoon
Thyme brings an earthy flavor that complements the cabbage and vegetables perfectly.
Bay Leaf – 1
One bay leaf quietly infuses the broth while it simmers, adding a deeper savory flavor.
Salt – 1 teaspoon, or to taste
Seasoning gradually is the key to bringing all the vegetable flavors together. I always taste again before serving.
Black Pepper – ½ teaspoon
Freshly ground black pepper adds gentle warmth without overpowering the soup.
Fresh Parsley – ¼ cup, chopped
A sprinkle of fresh parsley at the end brightens every bowl and adds a fresh finish.
Optional Add-Ins
These are some of my favorite ways to change up the recipe depending on what’s already in my refrigerator.
- 1–2 cups baby spinach stirred in during the last few minutes
- 1 cup sliced mushrooms for extra umami flavor
- 1 can rinsed cannellini beans for additional fiber and protein
- 1 cup cooked shredded chicken for a heartier meal
- Red pepper flakes if you enjoy a little heat
- Fresh lemon juice just before serving to brighten the broth
Tools For This Recipe
As an Amazon Associate, I earn from qualifying purchases.
| Tool | Why I Recommend It | Amazon Link |
|---|---|---|
| Large 6–8 Quart Dutch Oven | Perfect for making a generous batch of soup with even heat distribution. | https://www.amazon.com/s?k=6+quart+dutch+oven |
| Chef’s Knife | Makes chopping cabbage and vegetables much faster and safer. | https://www.amazon.com/s?k=chef+knife |
| Large Cutting Board | Gives you plenty of room to prep all the vegetables. | https://www.amazon.com/s?k=large+cutting+board |
| Wooden Soup Spoon | Ideal for stirring without scratching your pot. | https://www.amazon.com/s?k=wooden+soup+spoon |
| Glass Meal Prep Containers | Great for storing individual portions throughout the week. | https://www.amazon.com/s?k=glass+meal+prep+containers |
How to Make It
One of the things I appreciate most about this cabbage soup is how straightforward it is. Everything cooks in a single pot, and as the vegetables simmer together, the broth develops a rich, comforting flavor that tastes like it has been cooking all day.
Step 1: Sauté the Aromatics
Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium heat. Add the 1 diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks.
Cook for about 5–6 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This step creates the flavorful foundation for the entire soup.
Step 2: Add the Garlic and Tomato Paste
Stir in the 4 minced garlic cloves and 2 tablespoons tomato paste.
Cook for 1–2 minutes while stirring constantly. The tomato paste should darken slightly in color and become fragrant, which helps develop a richer broth.
Step 3: Add the Broth and Tomatoes
Pour in 6 cups vegetable broth and add the 14.5-ounce can diced tomatoes.
Use your spoon to scrape any flavorful bits from the bottom of the pot. These little pieces add even more depth to the finished soup.
Step 4: Season the Soup
Add the 2 teaspoons Italian seasoning, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, 1 bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper.
Stir everything well so the herbs and spices are evenly distributed throughout the broth.
Step 5: Add the Cabbage
Add the chopped head of green cabbage to the pot.
At first it may seem like a lot of cabbage, but don’t worry. As it cooks, the cabbage wilts significantly and blends beautifully with the other vegetables.
Step 6: Add the Remaining Vegetables
Stir in the 1 cup chopped green beans and 1 diced zucchini.
Mix well so all the vegetables are coated with the seasoned broth. The pot should look colorful and packed with fresh ingredients.
Step 7: Simmer Until Tender
Bring the soup to a gentle boil, then reduce the heat to low.
Cover partially and simmer for 25–30 minutes, or until the cabbage is tender and the carrots can easily be pierced with a fork. The broth will become more flavorful as everything cooks together.
Step 8: Finish and Serve
Remove the bay leaf and stir in the ¼ cup chopped fresh parsley.
Taste the soup and adjust the salt or pepper if needed. Ladle into bowls and serve warm while the vegetables are perfectly tender and the broth is fragrant.
Substitutions
One of my favorite things about cabbage soup is how flexible it is. I often adjust the ingredients based on what’s already in my refrigerator, and the soup still turns out delicious every time.
Savoy cabbage is an excellent substitute and becomes especially tender when cooked. Napa cabbage can also work, although it cooks a little faster and has a milder flavor.
Chicken broth creates a richer, more savory soup if you aren’t following a vegetarian or vegan diet. It pairs particularly well with added shredded chicken.
Yellow squash is the easiest replacement and cooks similarly. Chopped bell peppers can also add color and sweetness.
Broccoli florets, cauliflower florets, or chopped asparagus are all great alternatives. They add texture while keeping the soup vegetable-packed.
Fresh dill, basil, or even a small amount of fresh cilantro can add a bright finish. Each herb brings its own unique flavor profile.
Add More Protein
For a heartier meal, stir in 1 cup cooked shredded chicken, 1 can cannellini beans, or 1 cup cooked lentils during the last few minutes of cooking.
Make It Spicier
Add ¼ to ½ teaspoon red pepper flakes or a dash of hot sauce. The heat pairs surprisingly well with the tomato-based broth.
If you enjoy higher-protein meals, you may also love my High Protein Chicken Burrito Casserole.
Meal Prep Tips
This is one of those recipes I intentionally make in a big batch because it saves me so much time during the week. The flavors continue to develop overnight, so I actually think it tastes even better the next day.
After the soup has cooled completely, divide it into individual portions using airtight glass meal prep containers. This makes it easy to grab a serving for lunch or a quick dinner without having to reheat the entire pot.
The soup stays fresh in the refrigerator for up to 5 days, making it an excellent choice for weekly meal prep. If you’re planning multiple meals, I recommend storing single-serving portions so they’re ready whenever you need them.
Serving Ideas
I usually enjoy a generous bowl on its own because it’s surprisingly satisfying, but there are plenty of ways to turn it into a complete meal depending on who’s joining me at the table.
Serve it with a slice of toasted whole-grain bread or a piece of crusty sourdough for dipping into the flavorful tomato broth. If you’re keeping things lighter, a simple green salad adds freshness without making the meal feel heavy.
For a higher-protein dinner, pair the soup with grilled chicken breast or roasted turkey. If you’re serving guests, I also love offering it alongside my La Scala Chopped Salad, which adds a crisp, refreshing contrast to the warm soup.
If you’re feeding a hungry family, finish the meal with a cozy main dish like my Slow Cooker Chili.
Storage and Leftovers
This is one of those soups that always rewards a little patience. Every time I reheat leftovers, the herbs and vegetables seem to have blended together even more, making each bowl taste richer than the first.
Refrigerator Storage
Allow the soup to cool completely before transferring it to airtight containers. Store it in the refrigerator for up to 5 days. Keeping portions separate makes reheating much quicker during busy weekdays.
Freezer Storage
This soup freezes exceptionally well. Portion it into freezer-safe containers or freezer bags, leaving about an inch of space for expansion. Freeze for up to 3 months.
For the best texture, thaw the soup overnight in the refrigerator before reheating.
Reheating Instructions
Reheat individual servings in the microwave for 2–3 minutes, stirring halfway through to ensure even heating.
For larger portions, warm the soup gently in a saucepan over medium-low heat until it’s hot all the way through. If the broth has thickened during storage, simply stir in a splash of vegetable broth or water.
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Cabbage Soup for Weight Loss
This healthy cabbage soup is a light yet satisfying one-pot meal loaded with fresh vegetables, herbs, and a rich tomato broth. It’s naturally vegan, gluten-free, budget-friendly, and perfect for meal prep, making it an easy choice for healthy lunches or comforting weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 small green cabbage (about 2 pounds), chopped
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 cup green beans, chopped
- 1 medium zucchini, diced
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped
Tools For This Recipe
(Amazon affiliate links*) – Check out all of my kitchen essentials here.
- 6–8 Quart Dutch Oven – Perfect for cooking a large batch of soup evenly in one pot.
- Chef’s Knife – Makes chopping cabbage and vegetables quick and easy.
- Large Cutting Board – Gives you plenty of space to prep all the vegetables.
- Wooden Spoon – Ideal for stirring without scratching your cookware.
- Glass Meal Prep Containers – Great for storing individual portions throughout the week.
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Sauté the onion, carrots, and celery for 5–6 minutes until softened.
- Add the garlic and tomato paste. Cook for 1–2 minutes until fragrant.
- Pour in the vegetable broth and diced tomatoes, stirring well.
- Add the Italian seasoning, smoked paprika, thyme, bay leaf, salt, and black pepper.
- Stir in the chopped cabbage, green beans, and zucchini.
- Bring to a gentle boil, then reduce the heat to low and simmer for 25–30 minutes until the vegetables are tender.
- Remove the bay leaf, stir in the chopped parsley, taste, and adjust seasoning if needed.
- Serve hot and enjoy.
Notes
Pro Tips:
- Fire-roasted diced tomatoes add an extra depth of flavor.
- Add a squeeze of fresh lemon juice before serving for a brighter broth.
- Stir in cooked shredded chicken or white beans if you’d like more protein.
- The soup tastes even better after resting overnight in the refrigerator.
- Make Ahead Method
Make Ahead Method:
- Prepare the soup up to 5 days in advance and refrigerate in airtight containers. The flavors become even richer after a day.
Storage:
- Store leftovers in the refrigerator for up to 5 days or freeze in airtight containers for up to 3 months. Reheat gently on the stovetop or in the microwave.
Nutritional information is an estimate and is per serving. This recipe makes 8 servings.
Nutrition
Calories: 165kcal, Carbohydrates: 27g, Protein: 5g, Fat: 5g, Saturated Fat: 0.8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 695mg, Potassium: 790mg, Fiber: 8g, Sugar: 11g, Vitamin A: 6540IU, Vitamin C: 67mg, Calcium: 108mg, Iron: 2mg
Common Questions
Can I Make This Ahead of Time?
Absolutely. In fact, I think this soup tastes even better the next day because the vegetables and herbs have more time to develop their flavors. It’s one of my favorite recipes for weekly meal prep.
Can I Freeze Cabbage Soup?
Yes. Once the soup has cooled completely, freeze it in individual portions or family-sized containers for up to three months. The vegetables hold up surprisingly well after thawing.
Is This Soup Good for Weight Loss?
This soup can fit well into a balanced eating plan because it’s packed with vegetables, naturally lower in calories, and rich in fiber, which helps keep you feeling satisfied. No single recipe causes weight loss on its own, but meals like this can be a filling, nutrient-dense choice.
Can I Add Meat?
Definitely. Shredded chicken, lean ground turkey, extra-lean ground beef, or even cooked turkey sausage all work well. Simply cook the meat separately if needed, then stir it into the soup during the final few minutes of simmering.
Why Is My Cabbage Still Crunchy?
Different cabbages vary in texture and size. If yours still has a little bite after 30 minutes, simply continue simmering for another 5–10 minutes until it reaches your preferred tenderness.
Can I Use Red Cabbage?
You can, but it will change both the flavor and the color of the soup. Red cabbage tends to turn the broth a purplish shade and has a slightly stronger taste than green cabbage.
What Other Vegetables Can I Add?
This recipe is very forgiving. Mushrooms, spinach, kale, peas, cauliflower, broccoli, bell peppers, corn, and diced potatoes all work well depending on the texture and heartiness you’re looking for.
Final Thoughts
I honestly love having a pot of this cabbage soup waiting in the refrigerator because it makes healthy eating feel simple instead of stressful. It’s comforting, colorful, budget-friendly, and filled with everyday ingredients that come together into something much more satisfying than you’d expect.
