There’s something so satisfying about a bowl that warms you from the inside out, and this Hearty Vegetable Cabbage Soup Recipe definitely hits that spot. It brings together fresh veggies and rich flavors in a way that's both comforting and satisfying, perfect for any season.
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Why You'll Love This Recipe
I honestly can’t get enough of this Hearty Vegetable Cabbage Soup Recipe — it’s a kitchen staple for me when I want something wholesome, easy, and bursting with flavor. Every time I make it, my whole family feels warm, happy, and recharged. Here’s why you’ll adore it too.
- Rich, layered flavors: This isn’t your average plain soup — the blend of fire-roasted tomatoes, herbs, and Worcestershire sauce adds a delightful depth.
- Loaded with wholesome veggies: Carrots, celery, green beans, cabbage, and potatoes create a hearty, nutritious bowl that leaves you full and satisfied.
- Flexible and forgiving: You can swap or add ingredients to match what you have on hand or your personal tastes — no strict rules here!
- Easy prep and quick to cook: You’ll have this ready in about 40 minutes, making it a perfect weekday dinner or cozy weekend treat.
Ingredients & Why They Work
Every ingredient in this Hearty Vegetable Cabbage Soup Recipe plays its part — fresh and canned vegetables combine with herbs and broth to create a comforting, filling dish. When I shop for this soup, I love picking vibrant, fresh produce and opting for quality broth to boost flavor.
- Extra virgin olive oil: The base for sautéing vegetables, it adds a subtle richness and helps release flavors.
- Onion: Provides essential sweetness and depth when softened at the start.
- Carrots: Their natural sweetness balances the acidity of tomatoes.
- Celery: Adds crunchy texture and a savory note that grounds the soup.
- Garlic: Just a few cloves punch up the aroma and taste beautifully.
- Fresh green beans: Offer a lovely fresh bite — I recommend trimming and cutting them evenly for uniform cooking.
- Yukon gold potatoes: Creamy interiors soften nicely without falling apart, making the soup extra hearty.
- Fire roasted diced tomatoes: Bring smoky sweetness and acidity that brighten the broth.
- Kidney beans: Protein-packed and filling, they make this soup a balanced meal.
- Tomato sauce: Enhances body and richness in the broth.
- Low sodium chicken broth: (or vegetable broth) — controls salt levels and adds moisture without overpowering flavors.
- Worcestershire sauce: A secret weapon for a subtle tangy umami kick.
- Dried herbs (basil, parsley, oregano, thyme): Each herb adds classic Italian warmth and fresh aroma.
- Salt, sugar, pepper, bay leaf: Basics for seasoning that elevate the entire pot without fuss.
- Green cabbage: The star vegetable — it wilts into tender, flavorful ribbons that soak up the broth beautifully.
- Lemon juice splash: Finishes with a fresh brightness that balances the soup’s richness.
Make It Your Way
I’ve found that this Hearty Vegetable Cabbage Soup Recipe is a fantastic canvas—you can truly make it your own. I enjoy adding a pinch of red pepper flakes for a subtle heat, but you might prefer it mellow or try swapping in whatever veggies you love or have on hand.
- Variation: I sometimes toss in cooked Italian sausage when I want some extra protein and richness—turns it into a heartier meal that everyone loves.
- Make it vegan: Simply swap chicken broth for vegetable broth, and skip the Worcestershire sauce or use a vegan version for that umami boost.
- Add grains: Stir in cooked rice, barley, or small pasta shapes at the end to stretch the soup and make it more filling.
- Seasonal switch-ups: Use whatever fresh vegetables are in season—zucchini, kale, or bell peppers work beautifully.
Step-by-Step: How I Make Hearty Vegetable Cabbage Soup Recipe
Step 1: Sauté the Aromatics
Start by warming your extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Toss in the chopped onion, sliced carrots, and celery. I like to stir this often, cooking for about 5 to 7 minutes until the onions turn soft and translucent—this is key for building that mellow, natural sweetness essential to the soup’s base. Then, add minced garlic and give it just 30 seconds to release its aroma without burning.
Step 2: Build the Broth and Vegetables
Next, pour in the fire roasted diced tomatoes with their juices, tomato sauce, kidney beans, green beans, and diced potatoes. Pour the chicken broth (or vegetable broth) over the top, then sprinkle in all your dried herbs, Worcestershire sauce, bay leaf, salt, pepper, and a pinch of sugar to balance acidity. Bring the whole pot to a gentle boil, then reduce heat and simmer uncovered for 15 to 20 minutes, or until the potatoes are fork-tender. This simmer is when all those gorgeous flavors meld together beautifully.
Step 3: Add the Cabbage and Finish
Now stir in the sliced green cabbage. Cover and simmer just a few more minutes—enough for the cabbage to soften and wilt but still hold a bit of texture. Right before serving, add a splash of fresh lemon juice; this brightens the flavors and cuts some of the richness. Taste and adjust seasoning—sometimes I add a touch more salt or a crack of black pepper at this stage to perfectly suit my palate.
Top Tip
From making this hearty soup countless times, I’ve picked up some tips that really make a difference in the final dish. Paying attention to these small details will help you nail it on your first try.
- Don’t rush the sauté: Taking the time to soften the onion, carrots, and celery adds layers of flavor you won’t get otherwise.
- Uniform chopping: Cut your vegetables into similar sizes so everything cooks evenly—especially the potatoes and green beans.
- Simmer, don’t boil: Keep the heat low once the soup comes to a boil to prevent toughening the veggies and to develop a smoother broth.
- Season gradually: Add salt in stages and taste frequently—this way you avoid oversalting and get just the right balance.
How to Serve Hearty Vegetable Cabbage Soup Recipe
Garnishes
For me, a sprinkle of freshly chopped parsley or a few shavings of Parmesan cheese take this cabbage soup to another level. Sometimes, I add a swirl of good quality olive oil or a dollop of sour cream to add a creamy finish. If you like a bit of heat, crushed red pepper flakes work wonders too!
Side Dishes
This soup is wonderful with crusty bread for dunking, a side salad with vinaigrette for some extra greens, or even garlic toast to complement the robust flavors. I often serve it alongside a grilled cheese sandwich for an ultra-comforting combo.
Creative Ways to Present
For special occasions or cozy family dinners, I like serving the soup in hollowed-out mini pumpkins or sourdough bread bowls. It adds an eye-catching rustic charm and intensifies the warmth of the meal. Plus, who can resist eating their soup out of edible “bowls”?
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in airtight containers in the fridge and the soup stays fresh and flavorful for up to 4 days. Just give it a good stir before reheating, as the cabbage tends to settle a bit.
Freezing
This soup freezes beautifully. I portion it into freezer-safe containers, leaving some headspace as the soup expands. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently on the stove.
Reheating
I recommend warming the soup slowly over medium-low heat to keep the vegetables tender and prevent splitting the potatoes. Add a splash of broth if it seems too thick, and refresh the flavors with a squeeze of lemon juice or a pinch of salt if needed.
Frequently Asked Questions:
Absolutely! Just swap the chicken broth for vegetable broth and use a vegan Worcestershire sauce or replace it with soy sauce for that deep umami flavor. The soup is delicious without any animal products.
Stored in an airtight container, this soup stays fresh for up to 4 days in the refrigerator. Make sure to cool it completely before refrigerating to maintain quality.
Definitely! While this Hearty Vegetable Cabbage Soup Recipe shines as a vegetarian option, you can enhance it with cooked meats like Italian sausage, shredded chicken, or even corned beef for a more substantial meal.
This soup pairs wonderfully with crusty bread, garlic toast, or a simple side salad. For a heartier meal, serve it with a grilled cheese sandwich or even over cooked grains for a filling option.
Final Thoughts
This Hearty Vegetable Cabbage Soup Recipe has been my go-to for cozy nights and quick comfort food that also feels nourishing. It’s easy, adaptable, and always feels like a warm hug in a bowl. I hope you’ll give it a try and maybe customize it a bit to make it truly your own—it’s the kind of recipe that grows on you and your kitchen traditions.
Print
Hearty Vegetable Cabbage Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Gluten Free
Description
A hearty and healthy cabbage soup packed with a variety of vegetables and seasoned with Italian herbs and spices. This recipe offers a flavorful low-calorie meal that is naturally gluten free and can be easily customized with proteins or grains for a more filling dish.
Ingredients
Vegetables and Beans
- 1 small onion, chopped
- 3 medium size carrots, thinly sliced (1 ½ cups)
- 4 stalks celery, sliced (1 ½ cups)
- 4-6 cloves garlic, minced
- 6 oz. fresh green beans, trimmed and cut into 1-inch pieces
- 2 medium Yukon gold potatoes, peeled and chopped into ½-inch cubes
- 1 14.5 oz. can fire roasted diced tomatoes with juices
- 1 15.5 oz. can kidney beans, drained and rinsed
- 4-5 cups green cabbage, sliced ¼-inch wide
Liquids and Broth
- 2 tablespoons extra virgin olive oil
- 1 15 oz. can tomato sauce
- 8 cups low sodium chicken broth (can substitute with vegetable broth)
- A splash of lemon juice
Seasonings and Herbs
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
- 1 bay leaf
Instructions
- Prepare the base vegetables: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onions, sliced carrots, and sliced celery. Cook, stirring often, for 5-7 minutes or until the onions are softened and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
- Add remaining ingredients except cabbage: Pour in the diced tomatoes with juices, kidney beans, tomato sauce, chicken broth, Worcestershire sauce, and all the dried herbs and spices including basil, parsley, oregano, salt, sugar, thyme, pepper, and add the bay leaf. Add the potatoes and green beans as well.
- Simmer the soup: Cover the pot and bring the soup to a boil. Once boiling, uncover and reduce the heat to maintain a gentle simmer. Let it cook for 20 minutes or until the potatoes are tender.
- Add cabbage: Stir in the sliced green cabbage. Cover and simmer for a few more minutes until the cabbage has wilted but still retains slight texture.
- Finish and season: Stir in a splash of lemon juice to brighten the flavors. Taste the soup and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Add extra broth if you prefer a thinner soup consistency.
Notes
- This soup is highly versatile; you can swap or add vegetables to your preference such as zucchini, bell peppers, or corn.
- For a meatier version, add cooked Italian sausage, chicken, beef, ham, or corned beef.
- Add grains like rice, barley, or small pasta shapes to make the soup heartier.
- This recipe is naturally gluten free and low calorie, perfect for a healthy comforting meal.
- The soup keeps well in the refrigerator and makes for convenient leftovers for lunch or dinner throughout the week.
- Use vegetable broth instead of chicken broth for a vegetarian adaptation but note the diet designation will then be vegetarian.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg

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