Cabbage Roll Soup

Why You’ll Love This Recipe

• Simplified Preparation: Enjoy the traditional taste of cabbage rolls with a fraction of the effort—no rolling or stuffing required.
• Hearty and Filling: The combination of sausage, rice, and vegetables makes for a satisfying meal that warms you from the inside out.
• Versatile: Easily adaptable to your spice preference by choosing hot or mild Italian sausage and adjusting the red pepper flakes.
• Great for Leftovers: Flavors deepen over time, making this soup even more delicious the next day.

Ingredients

• 1–2 tablespoons olive oil
• 1 lb Italian hot sausage (or mild if you prefer less heat)
• 1 large onion, thinly sliced
• 1 small head of cabbage, core removed and thinly sliced
• 1 can (28 ounces) diced plum tomatoes (use the juice too—don’t toss it!)
• 6–7 cups chicken stock (you might need a bit extra if you like a brothier soup)
• 1 cup Arborio rice (this is the same rice used for risotto, and it makes the soup nice and creamy)
• 2 bay leaves
• 1/2 teaspoon crushed red pepper flakes (optional, just for a little kick)
• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Start with the Sausage
   Heat a tablespoon or two of olive oil in a large, heavy-bottomed pot over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until it’s nicely browned and crispy in spots, about 5–7 minutes.
2. Sauté the Onion and Cabbage
   Add the sliced onion to the pot. Let it soften for a few minutes until translucent. Then, add the cabbage. Stir and cook for about 8–10 minutes, stirring occasionally, until the cabbage has softened.
3. Add the Tomatoes, Bay Leaves, and Red Pepper Flakes
   Pour in the diced tomatoes with their juice. Add the bay leaves and crushed red pepper flakes if using. Stir to combine and let it cook for a few minutes.
4. Pour in the Chicken Stock
   Add 6–7 cups of chicken stock, ensuring everything is comfortably covered. Bring the soup to a gentle boil, then reduce to a simmer.
5. Add the Arborio Rice
   After the soup has been simmering for about 10 minutes, stir in the Arborio rice. Let it cook for another 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom.
6. Taste and Season
   Once the rice is tender, taste the soup and adjust the seasoning with salt and pepper as needed.
7. Serve It Up
   Ladle the soup into bowls. Optionally, sprinkle a little extra crushed red pepper on top or garnish with fresh herbs. Serve with crusty bread if desired.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: About 15 minutes
• Cooking Time: Approximately 45 minutes
• Total Time: Around 1 hour

Variations

• Protein Options: Substitute the Italian sausage with ground beef, turkey, or a plant-based alternative for a different flavor profile.
• Grain Alternatives: Replace Arborio rice with brown rice, quinoa, or barley. Note that cooking times may vary.
• Vegetable Additions: Incorporate additional vegetables such as bell peppers, carrots, or celery to enhance the nutritional value and flavor.
• Spice Level: Adjust the heat by choosing mild or hot sausage and modifying the amount of crushed red pepper flakes.

Storage/Reheating

• Storage: Allow the soup to cool to room temperature before transferring it to airtight containers. Refrigerate for up to 3 days.
• Freezing: For longer storage, freeze the soup in freezer-safe containers for up to 3 months.
• Reheating: Reheat the soup on the stovetop over medium heat or in the microwave until warmed through. You may need to add a splash of chicken stock or water, as the rice tends to absorb liquid over time.

FAQs

What is Cabbage Roll Soup?

Cabbage Roll Soup is a deconstructed version of traditional stuffed cabbage rolls. It combines the classic ingredients—such as cabbage, meat, rice, and tomatoes—into a hearty and flavorful soup without the need for rolling and baking.

Can I make this soup vegetarian?

Yes, to make a vegetarian version, substitute the Italian sausage with a plant-based sausage or ground meat alternative. Use vegetable broth instead of chicken stock to maintain the depth of flavor.

How can I make the soup spicier?

To increase the spiciness, use hot Italian sausage and add more crushed red pepper flakes. You can also incorporate diced jalapeños or a splash of hot sauce to elevate the heat level.

Can I use a different type of rice?

Certainly! While Arborio rice adds a creamy texture, you can substitute it with other rice varieties like long-grain white rice, brown rice, or wild rice. Keep in mind that cooking times may vary, so adjust accordingly.

Cabbage Roll Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cabbage Roll Soup is a hearty, comforting dish that combines all the classic flavors of stuffed cabbage rolls—savory sausage, tender cabbage, and creamy Arborio rice—in an easy-to-make, one-pot meal. Perfect for busy weeknights or meal prepping, this versatile soup is loaded with flavor and warms you from the inside out.

 

• Author: Ava
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American, Eastern European
• Diet: Gluten Free

Ingredients

• 1–2 tablespoons olive oil
• 1 lb Italian hot sausage (or mild)
• 1 large onion, thinly sliced
• 1 small head of cabbage, core removed and thinly sliced
• 1 can (28 ounces) diced plum tomatoes (with juice)
• 6–7 cups chicken stock (or more for desired consistency)
• 1 cup Arborio rice
• 2 bay leaves
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the Sausage:
   Heat olive oil in a large pot over medium heat. Add Italian sausage, breaking it up as it cooks. Sauté for 5–7 minutes until browned.
2. Sauté Onion and Cabbage:
   Add the onion and cook until softened, about 3–4 minutes. Stir in the cabbage and cook for 8–10 minutes until softened.
3. Add Tomatoes and Seasonings:
   Pour in diced tomatoes with juice. Add bay leaves and red pepper flakes. Stir to combine.
4. Add Chicken Stock:
   Pour in 6–7 cups of chicken stock. Bring to a boil, then reduce to a simmer.
5. Cook the Arborio Rice:
   After simmering for 10 minutes, stir in Arborio rice. Cook for an additional 15 minutes, stirring occasionally.
6. Taste and Season:
   Taste the soup and adjust seasoning with salt and pepper.
7. Serve:
   Ladle into bowls, garnish as desired, and enjoy with crusty bread.

Notes

• For a vegetarian version, substitute sausage with plant-based options and use vegetable broth.
• For extra spice, use hot sausage and increase red pepper flakes.
• Leftovers thicken over time; add more stock or water when reheating.