h body and soul—light yet satisfying, simple yet deeply flavorful. Perfect for chilly days, when you’re feeling under the weather, or anytime you crave a comforting bowl of goodness.
Watch the video below to see how I make it in my kitchen!
Ingredients
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2 tablespoons olive oil
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1 onion, diced
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1 large carrot, diced
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2 celery stalks, diced
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2 garlic cloves, minced
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½ teaspoon dried oregano
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½ teaspoon dried basil
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½ teaspoon salt
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½ head cabbage, chopped
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1 (14-ounce) can diced tomatoes
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4 to 6 cups vegetable broth, depending how thick or brothy you’d like it
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1 to 2 tablespoons lemon juice
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¼ cup roughly chopped fresh parsley
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cracked black pepper, to taste
Instructions
1. Cook the Vegetables
Heat the olive oil in a large pot over medium-high heat. Add the diced onion, carrot, and celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the Aromatics
Add the minced garlic, dried oregano, dried basil, and salt. Stir continuously for another minute until the garlic is fragrant.
3. Add the Cabbage
Add the chopped cabbage to the pot. Cook, stirring frequently, for about 5 minutes. This allows the cabbage to sweat and begin softening.
4. Let It Simmer
Pour in the vegetable broth and diced tomatoes. Bring the soup to a gentle simmer, then let it cook uncovered for 10 minutes, or until all the vegetables are softened to your liking.
5. Finish and Serve
Remove the soup from the heat. Stir in the fresh lemon juice, chopped parsley, and cracked black pepper to taste. Give it one final stir, then serve hot.
Lisa’s Tips
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To store for the week: Let the soup cool completely before storing it in an airtight container. It will stay good for 4 to 5 days in the refrigerator.
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To freeze for later: I love keeping a few servings stored in my freezer. Portion the cooled soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Make It Your Own: This soup is endlessly adaptable. Add cooked ground turkey or beef for extra protein, stir in a cup of cooked white beans for heartiness, or toss in a handful of spinach at the end for extra greens.
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Flavor Boost: For deeper flavor, add a Parmesan rind to the pot while the soup simmers, then remove before serving.
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Spice It Up: A pinch of red pepper flakes adds a pleasant warmth.
Why This Cabbage Soup Works
This recipe succeeds because it’s built on a classic mirepoix foundation—onion, carrot, and celery—that provides aromatic depth. The cabbage becomes tender and sweet as it cooks, absorbing all the flavors of the broth and herbs. The diced tomatoes add brightness and acidity that balances the earthiness of the cabbage. A splash of lemon juice at the end lifts all the flavors, while fresh parsley adds a pop of freshness and color.
Delicious Variations
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Hearty Cabbage Soup: Add 1 cup of cooked white beans or chickpeas.
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Cabbage and Sausage: Add sliced cooked smoked sausage or kielbasa.
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Spicy Cabbage Soup: Add a pinch of red pepper flakes with the garlic.
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Creamy Cabbage Soup: Stir in ½ cup of heavy cream or coconut milk at the end.
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Cabbage Detox Soup: This is a popular base for detox diets—add more vegetables like bell peppers, zucchini, and green beans.
Serving Suggestions
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Serve with crusty bread or dinner rollsfor dipping
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Pair with a grilled cheese sandwich for the ultimate comfort meal
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Top with grated Parmesan cheese and fresh herbs
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Serve alongside a simple green saladfor a light lunch
Storage and Reheating
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Refrigerator: Store in an airtight container for up to 5 days. The flavors deepen and improve overnight.
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Freezer: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator.
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Reheating: Reheat gently on the stovetop over medium heat, or in the microwave.
Conclusion: Simple, Healthy, and Delicious
This Cabbage Soup recipe is proof that simple ingredients can come together to create something truly satisfying. It’s light enough for a healthy lunch, hearty enough for dinner, and comforting enough for any day of the week. With minimal prep and endless possibilities for customization, this soup deserves a permanent spot in your recipe collection.