I have to tell you, cabbage roll soup is a bit of a lifesaver when you want the flavors of traditional stuffed cabbage without all the hassle of rolling, stuffing, and baking. This soup has everything you love about cabbage rolls—hearty rice, flavorful sausage, tender cabbage, and a tomato-y broth—just in a simpler, more rustic form. It’s one of those meals that hits the spot on a chilly night, filling you up and warming you right down to your toes.
I started making this on a whim one day when I had cabbage and a pack of Italian sausage in the fridge that I didn’t know what to do with. It ended up being one of those “accidental” recipes that turned into a favorite. Now, we make it all the time!
Cabbage Roll Soup Recipe
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
Directions
1. Start with the Sausage
Heat a tablespoon or two of olive oil in a big, heavy-bottomed pot. Add the Italian sausage, breaking it up with a spoon as it cooks. You want to get some nice browning on it—that’s where a lot of the flavor comes from. Browning sausage always makes the kitchen smell amazing, doesn’t it? Cook until it’s nicely golden and crispy in spots, maybe 5–7 minutes.
2. Sauté the Onion and Cabbage
Once the sausage is looking good, toss in the sliced onion. Let it soften for a few minutes until it’s starting to go translucent. The onion will pick up some of the sausage drippings and become all soft and sweet.
Then, in goes the cabbage. It might seem like a lot at first, but cabbage shrinks down as it cooks. Stir it around so it gets a bit of that sausage flavor. Cook the cabbage and onions together for about 8–10 minutes, stirring every now and then until the cabbage has softened a bit. It’s okay if it’s still a little crunchy at this stage—it’ll cook more in the broth.
3. Add the Tomatoes, Bay Leaves, and Red Pepper Flakes
Now it’s time for the tomatoes. Pour in the can of diced tomatoes, juice and all. Those tomatoes bring a nice bit of acidity to balance the richness of the sausage and cabbage. Throw in the bay leaves and, if you like a little heat, sprinkle in the crushed red pepper flakes.
Give everything a good stir and let it cook for a few minutes, just so the tomatoes and cabbage get to know each other.
4. Pour in the Chicken Stock
Now, pour in the chicken stock. You want enough to cover everything comfortably; I usually start with 6 cups and add more if needed. Bring the soup up to a gentle boil, then reduce it to a simmer. This is when the magic really starts to happen. The flavors all meld together, and it starts smelling like heaven in your kitchen. (source: Ineskohl.info)
5. Add the Arborio Rice
Once the soup has been simmering for about 10 minutes, stir in the Arborio rice. I love using Arborio here because it thickens the soup a little, giving it almost a creamy texture without adding cream. The rice absorbs all those good flavors from the sausage, tomatoes, and cabbage as it cooks.
This part is important: keep an eye on the soup as the rice cooks, since it’ll thicken up and you might need to add more stock. Let it cook for another 15 minutes, stirring every so often so the rice doesn’t stick to the bottom.
6. Taste and Season
Once the rice is tender, give the soup a taste. You might want a bit more salt or pepper, depending on your chicken stock and sausage. Adjust as needed—this is your soup, so make it just right for you.
7. Serve It Up
Ladle the soup into big bowls. If you want, you can sprinkle a little extra crushed red pepper on top, or even a few fresh herbs if you have some lying around. Serve it with some crusty bread if you’ve got it, or just a spoon and a warm blanket.
Tips and Notes
- Leftovers: This soup gets thicker as it sits, so if you have leftovers, you may want to add a splash of chicken stock or water when you reheat it. The rice will keep absorbing the liquid, which is part of what makes it so cozy and filling.
- Adjusting the Spice: If you’re not a fan of spice, use mild sausage instead of hot, and skip the crushed red pepper. But if you like a little heat, the hot Italian sausage is fantastic here—it gives the soup a nice kick without being overpowering.
- Make It Ahead: This is one of those soups that’s even better the next day. The flavors get deeper as it sits, so don’t hesitate to make it a day ahead if you have time. Just remember, the rice will soak up more liquid, so you might want to add a bit more stock before serving.
Final Thoughts
This cabbage roll soup is really one of those cozy, down-to-earth meals that feels like a warm hug. It’s a no-fuss, everything-in-one-pot kind of dish, perfect for when you need something filling and comforting. Plus, it’s a great way to use up that half a cabbage sitting in your fridge!
Give it a try, and let me know how it turns out. I’m willing to bet it’ll become one of those recipes you keep coming back to. It’s simple, it’s tasty, and it’s just what you need on a chilly evening.
Happy cooking, and enjoy every spoonful!
