There’s something incredibly comforting about a bowl of good soup, and this Stuffed Cabbage Roll Soup Recipe brings all those familiar flavors into one warm, inviting pot. It’s like your favorite cabbage rolls, but without all the rolling—just easy, hearty, and bursting with taste.

In the image, there is a white ceramic bowl with two small handles filled with a chunky tomato-based soup. The soup has bright red broth with visible pieces of cooked cabbage, small bits of light-colored ground meat, diced tomatoes, and some green herbs mixed in. A silver spoon with detailed engravings is placed inside the bowl on the right side, partially submerged in the soup. The bowl sits on a white marbled surface with a soft white cloth casually draped nearby. The overall look is fresh and warm with natural lighting highlighting the textures. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Stuffed Cabbage Roll Soup Recipe
Top Tip
How to Serve Stuffed Cabbage Roll Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Stuffed Cabbage Roll Soup Recipe

Why You'll Love This Recipe

Honestly, this soup quickly became one of my go-to comfort meals. You get all those classic cabbage roll flavors—the savory sausage, tender cabbage, and tangy tomatoes—in a hearty, slurpable form that's perfect for any night of the week.

Loaded with Flavor: The Italian sausage and fire-roasted tomatoes give this soup a rich, savory depth that you’ll crave again and again.
Quick and Easy: No rolling or stuffing required—just chop, sauté, and simmer for a fast, satisfying meal.
Flexible Ingredients: You can easily customize it with extra veggies or swap in cauliflower rice for a low-carb version.
Perfect for Meal Prep: This soup stores really well and tastes even better warmed up the next day.

Ingredients & Why They Work

Each ingredient plays its part to create that classic, cozy taste we all love from stuffed cabbage rolls. Here’s what you need and why I recommend each one.

Flat lay of Italian sausage links with natural marbling, a whole yellow onion with papery skin partially peeled to show the layers, fresh green cabbage leaves roughly chopped, three whole garlic bulbs with a few cloves separated, a small mound of uncooked white rice grains, a small white ceramic bowl filled with bright red diced fire-roasted tomatoes, a small white ceramic bowl holding deep orange vegetable juice, a small white ceramic bowl filled with golden olive oil, a handful of fresh bright green basil leaves, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Italian sausage: Provides a flavorful and slightly spicy base that mimics the meat filling in traditional cabbage rolls.
Onion: Adds sweetness and depth once sautéed, balancing the savory meat and tangy tomatoes.
Green cabbage: The star vegetable that softens beautifully and soaks up all the rich flavors of the soup.
Garlic: Essential for that punch of aromatic flavor that lifts every bite.
Extra veggies (optional): Things like zucchini or carrots add extra texture and nutrients—plus they’re a great way to use up whatever you have on hand.
Uncooked rice (or cauliflower rice): Absorbs liquid and makes the soup hearty—rice gives you that classic cabbage roll feel, while cauliflower rice makes it low-carb.
Diced fire-roasted tomatoes: Adds smoky tang and vibrant color.
Vegetable juice and broth: Build the soup base—using broth adds richness, while vegetable juice brightens and deepens the flavor.
Fresh basil: Stirred in at the end for freshness and herby brightness.
Salt and pepper: Essential seasonings to bring all the flavors together.
Olive oil: For sautéing and adding a subtle fruity richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching up this soup depending on what I have in the fridge or how hearty I want it to be. You can make it vegetarian, low-carb, or pile in whatever veggies you love most.

Variation: Once, I swapped Italian sausage for ground turkey and added kale instead of cabbage—still delicious and lighter, especially for summer.
Gluten-Free Option: This soup is naturally gluten-free if you use gluten-free broth and rice, making it a crowd-pleaser for sensitive eaters.
Extra Veggies: Stir in diced bell peppers or shredded carrots when sautéing onions for added sweetness and color—it’s a great way to sneak in some extra nutrients.

Step-by-Step: How I Make Stuffed Cabbage Roll Soup Recipe

Two white bowls filled with bright red vegetable soup sit on a white marbled surface. Each bowl holds a rich tomato broth with visible chunks of light green cabbage, red tomato pieces, small bits of rice, and scattered dark green leaves. The soup has a mix of smooth liquid and chunky vegetables evenly spread. Near the bowls are two silver spoons, and a white cloth is casually placed to the side. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Brown the Sausage

Heat a splash of olive oil in a Dutch oven or large pot over medium heat. Crumble in the Italian sausage and cook, stirring occasionally, until it’s nicely browned and cooked through—about 6-8 minutes. This is where so much flavor develops, so don’t rush it.

Step 2: Sauté Onions and Veggies

Add your diced onion (and any extra veggies you want to include) to the pot. Sprinkle with a pinch of salt and pepper and sauté until they’re softened and fragrant, usually 5 to 7 minutes. This step builds a sweet, mellow base that balances the sausage’s savory punch.

Step 3: Add Cabbage and Garlic

Toss in the chopped green cabbage and minced garlic. Cook everything together for another 5-7 minutes, stirring often so the garlic doesn’t burn but instead releases that wonderful aroma.

Step 4: Stir in the Rice, Tomatoes, and Liquids

Now pour in the uncooked rice, fire-roasted diced tomatoes with their juices, vegetable juice, and broth. Give it a good stir to combine. Bring the pot to a gentle simmer, then reduce heat and cook uncovered for about 20 to 30 minutes, or until the rice is tender and the veggies are cooked through. Keep an eye on the liquid level—add more broth or water if it starts to look dry before the rice is done.

Step 5: Finish with Fresh Basil and Serve

Just before serving, stir in the freshly minced basil for a burst of herbal brightness that really lifts the whole dish. Taste and adjust the seasoning with salt and pepper as needed, then ladle into bowls and enjoy!

Top Tip

From the many times I’ve made this soup, a couple of little tricks really help make it stand out—and avoid pitfalls you might not expect.

Don’t Skip Browning the Sausage: Taking your time here adds so much depth to the soup’s flavor—it’s worth the extra minutes.
Control the Rice Cooking: Rice can go mushy if you overcook it—set a timer and check texture around 20 minutes in to ensure it’s just right.
Adjust Liquids as Needed: Every batch of broth and vegetable juice can vary in salt and flavor strength, so taste and add extra broth or water during cooking to get the perfect thickness.
Fresh Basil Last: Adding basil at the end keeps its flavor bright, so don’t throw it in too soon or it’ll lose that fresh punch.

How to Serve Stuffed Cabbage Roll Soup Recipe

stuffed cabbage soup - Serving Suggestion

Garnishes

I usually top mine with a dollop of sour cream or maybe a sprinkle of shredded sharp cheddar for extra creaminess. A handful of chopped fresh parsley or more basil adds a bright touch and a splash of color.

Side Dishes

This soup is hearty enough to stand on its own, but if I’m setting the table, I love pairing it with crusty bread for dipping or a simple green salad with a tangy vinaigrette to balance out the richness.

Creative Ways to Present

For a special occasion, I’ve served this in mini soup bowls topped with fresh herb sprigs and a drizzle of good olive oil. I’ve also used it as a filling for stuffed bell peppers as a fun twist at family dinners—it’s always a hit!

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in airtight containers in the fridge, where it lasts about 3-4 days. It actually tastes better the next day because the flavors have had time to meld together.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers, leaving a little space for expansion, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently.

Reheating

Reheating on the stovetop works best to keep the broth from thickening too much. Add a splash of broth or water if it’s too thick, and heat until warmed through. The rice and cabbage hold up surprisingly well.

Frequently Asked Questions:

Can I make this soup vegetarian?

Absolutely! Swap the Italian sausage for plant-based sausage or simply add more vegetables and beans for protein. Use vegetable broth to keep it fully vegetarian.

Can I use cooked rice instead of uncooked?

You can, but you’ll want to add the cooked rice near the end of cooking just to warm it through, as adding it too early may make the rice mushy.

How can I make this recipe low-carb?

Use cauliflower rice instead of regular rice and skip any optional starchy veggies. This keeps the soup hearty without the carbs.

What's the best way to prevent cabbage from getting mushy?

Add the cabbage partway through cooking and avoid overcooking by simmering gently. Also, slicing the cabbage thinner helps it cook evenly without turning to mush.

Final Thoughts

This Stuffed Cabbage Roll Soup Recipe is one of those cozy dishes I keep coming back to because it’s simple, satisfying, and full of those nostalgic flavors we all love. I hope you enjoy making it as much as I do—and that it warms your kitchen and your heart just like it does mine.