This quick and easy Cabbage Soup with rice is sure to win your heart and charm your taste buds. A wonderfully savory tomato broth is loaded with chunks of fresh cabbage, tender rice, and lots of vegetables. Serve this hearty soup with crusty bread for the perfect weeknight dinner.

If you love to cook with cabbage, I highly recommend making my cabbage rolls. For something super quick, you have to try this recipe for fried cabbage – it’s so, so good!

 

Whenever I’m in the mood for a steaming bowl of soup, this easy soup recipe always hits the spot. It’s loaded with simple ingredients, including veggies that you probably already have in your kitchen, and only requires 15 minutes of prep time. The combination of tender cabbage, vegetables, and rice in a flavorful tomato-based broth is supremely satisfying. Perfect for cozy weeknight dinners!

As a family, we really like this soup. It’s one of those dishes that everyone looks forward to on chilly evenings. I remember the first time I made it; my (at the time) 6-year-old daughter couldn’t stop raving about how delicious it was. Now, it’s become a staple in our home, and we often enjoy it together around the dinner table, slurping away!

Why We Love This Cabbage Soup Recipe

Budget-friendly. This great recipe won’t break the bank, so it’s great for those looking to cut down on spending without sacrificing flavor.

Filling. This cabbage soup, made with a rich tomato broth, plenty of rice, and fiber-filled veggies, is sure to keep you fueled throughout the day.

One pot wonder. I love that you only need one pot to make this soup. It’s a no-mess, no-fuss recipe, and clean up is such a breeze.

Recipe Ingredients

Here’s what you’ll need to make the best cabbage soup! You might already have a lot of these ingredients in your kitchen. The recipe card further down the page provides precise measurements.

• Green Cabbage – You won’t need a whole head of cabbage for this recipe, but I recommend using fresh cabbage. Simply chop up about 4 cups to add to the soup.
• Long grain rice – I used white rice, but you could opt for brown rice instead. Just note that it will take a bit longer to cook. You could also use leftover rice here if you have some on hand.
• Olive oil – Used for sauteing the vegetables. Avocado oil or vegetable oil are good substitutes.
• Veggies – Yellow onion, garlic, carrots, celery, and bell pepper. You could also use a white onion and whatever colored bell pepper you may have.
• Seasonings – Salt, black pepper, dried oregano, chili powder, and bay leaf.
• Tomato paste – I am a big fan of tomato paste. It adds body to this comforting meal and a delicious tomato flavor.
• Canned Diced Tomatoes – Feel free to use fresh diced tomatoes too.
• Low sodium vegetable broth – Chicken broth would be just fine. I like to grab a low-sodium product because it gives me more control over the final flavor of the soup.

How To Make Cabbage Soup

If you have been looking for an easy soup recipe, this cabbage soup is a good option. It is a hearty, nutritious meal that is simple to prepare.

Prep the rice. Cook the rice according to the package instructions and set aside.

Saute the veggies. Heat a tablespoon of olive oil over medium-high heat in a large soup pot. Add the onions, season with salt, and saute for 1 minute. Stir in the remaining veggies, oil, and seasonings.

Deepen the flavor. Stir in the bay leaf and tomato paste and cook for 8-10 minutes, stirring occasionally.

Make the soup. Stir in diced tomatoes, cook for 2 minutes, and then stir in the veggie broth. Bring the soup to a boil, reduce the heat to medium, and simmer for 10 minutes.

Put it all together. Remove the soup from the heat, remove the bay leaf, and stir in the rice.

Serving Suggestions

If nothing else, I highly suggest you serve this cabbage soup with a hunk of crusty bread. I have been obsessed with this Skillet Bread, but my Focaccia Bread would be pretty amazing, too. Looking for a little more substance? Whip up a grilled cheese sandwich or a classic Reuben. There’s nothing like dipping a cheesy, melty sandwich in a steaming bowl of soup.

This one-pot wonder already has plenty of veggies in it but you are welcome to serve it with your favorite salad if you’d like. Try my La Scala Chopped Salad or a classic Cobb Salad.

How To Store & Reheat Leftovers

To store. Once the soup has cooled to room temperature, seal it in an airtight container and store it in the fridge for up to 4 days, or store it in freezer-safe containers and freeze the soup for up to 3 months. Allow the soup to thaw in the fridge before reheating.

To reheat. Reheat leftover cabbage soup in a pot on the stovetop over medium-low heat, stirring occasionally, until warm. You can also microwave individual servings in 30-second intervals, stirring between eat, until heated through.

More Easy Cabbage Recipes To Try

• Cabbage Cucumber Salad
• Grilled Cabbage Steaks
• Corned Beef and Cabbage Recipe
• Coleslaw Recipe