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This hearty Cabbage Soup is packed with vegetables, full of flavor, and surprisingly satisfying thanks to the addition of tender potatoes. It all comes together in one pot in under an hour, making it perfect for busy weeknights. Budget-friendly, cozy, and filling, it’s a soup you’ll come back to again and again.
Try this next: For more veggie-packed soups, try my Tuscan Vegetable Soup or Slow Cooker Chicken Stew, or check out our complete collection of Soups and Stews.
5 Tips for Getting This Cabbage Soup Just Right
- Chop cabbage to suit your texture preference: Cutting cabbage into large pieces gives the soup more body, while thin slices make it lighter and more delicate.
- Use good broth: A high-quality vegetable broth adds more flavor to the soup. Use low-sodium broth so you can adjust the seasoning as you like.
- Don’t overboil the cabbage: Simmer the cabbage gently, just until it’s just tender. If you cook it too long, it can get soggy and lose its flavor.
- Add vinegar at the end: Vinegar brightens the soup and balances the natural sweetness of the vegetables.
- Let it rest before serving: Letting the soup rest for 20 to 30 minutes, or even overnight, makes the flavors richer.
RECIPE WALK-THROUGH
How To Make Cabbage Soup
See the recipe card below for full, detailed instructions
This cabbage soup is cozy but not too heavy, with tender potatoes and chopped cabbage for texture. A splash of vinegar at the end brightens the flavor. Serve it with crusty bread, and it tastes even better the next day.
Step 1: Sauté the Base
Heat the oil in a large pot over medium-high heat. Add the onion, diced carrots, diced celery, and minced garlic. Cook this mixture for about 3 minutes, stirring frequently.
- Stir often so the garlic doesn’t burn. This step helps build the soup’s base flavor.
Step 2: Season and Soften Veggies
Stir in the dried thyme, kosher salt, and black pepper. Continue cooking for another 3-4 minutes, until the vegetables start to soften.
- If you use fresh thyme, add it right before simmering for a fresher flavor.
Step 3: Add Tomatoes and Broth
Pour in the diced tomatoes with their juice, along with the vegetable broth or stock. Add the diced red potatoes and bring everything to a boil.
- Keep the potato pieces small, so they cook evenly and add thickness to the broth.
Step 4: Simmer with Cabbage
Reduce the heat to a simmer, then stir in the chopped green cabbage and white vinegar. Cook for about 25 minutes, or until the potatoes and cabbage are tender.
- Add the cabbage after the soup boils to prevent overcooking and retain its texture.
Step 5: Taste and Serve
Taste and adjust salt and pepper if needed. Garnish with freshly chopped parsley.
- If you want more spice, add red chili flakes or cracked black pepper before serving.
Variations
- Add Protein: Stir in cooked ground beef, Italian sausage, diced kielbasa, or shredded chicken during the last 5 minutes of simmering.
- Add Beans: Add a can of drained cannellini or navy beans to increase the protein and make the soup heartier.
- Cabbage Options: Swap green cabbage for savoy or napa cabbage for a slightly different texture.
- Flavor Variations: Add a pinch of red pepper flakes for a little heat or stir in a parmesan rind while simmering for extra depth (remove before serving).
Serving Suggestions
Grilled cheese and soup make a classic comfort-food combo, with crispy bread and melted cheese.
Use crusty bread or dinner rolls to dip and soak up the soup’s broth.
A simple side salad with crisp greens balances the warmth of the soup.
Storage Tips
Storage, Freezing, Make Ahead
- Storage – Let the soup cool to room temperature before storing it in an airtight container. It will keep in the fridge for 3-4 days.
- Reheating – Reheat the soup on the stove over low to medium heat, adding a splash of broth or water if the soup has thickened. Make sure you are stirring it often so nothing sticks to the bottom. You can also microwave it for 2-3 minutes.
- Freezing – Cabbage soup freezes well. Let it cool completely, then freeze it in freezer-safe containers for up to 3 months. Thaw overnight and reheat gently. Note: Potatoes can become slightly soft after freezing and reheating, but the soup still tastes great.
- Make Ahead – This recipe can be made a day or two in advance. It’s a great option for meal prep as it tastes even better the next day!
Frequently Asked Questions
How do I keep the vegetables from getting mushy?
Chop vegetables to a similar size and don’t overcook. The cabbage and potatoes should be tender but still have a little texture. Start checking around the 20-minute mark.
Can I add meat to this soup?
Absolutely. Cooked ground beef, crumbled Italian sausage, sliced kielbasa, or shredded rotisserie chicken all work well. Add cooked meat toward the end of simmering to warm through.
What’s the best vinegar to use?
White vinegar gives a clean flavor, but apple cider vinegar or red wine vinegar also works well.
Can I make this in advance?
Yes, you can make this soup ahead of time. It tastes even better the next day, after the flavors have blended.
Is cabbage soup healthy?
This soup is loaded with vegetables, low in calories, and naturally filling thanks to the fiber from cabbage and potatoes. It’s a great option when you want something nourishing and light.
More Soup Recipes
Cabbage Soup
Ingredients
- 2 tablespoons olive or canola oil
- 1 cup yellow onion about 1 small size, diced
- 1 cup carrots about 2-3 medium size, diced
- 1 cup celery about 2-3 stalks, diced
- 3 cloves fresh garlic pressed or minced
- 1 teaspoon dried thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 14.5 ounces finely diced tomatoes with juice canned
- 6 cups vegetable broth or stock
- 1 cup red potatoes rinsed and diced
- 1 pound green cabbage core removed then chopped
- 2 tablespoon white vinegar
- Fresh parsley chopped for garnish
Instructions
- In a large pot, heat the oil over medium high heat then add the onion, carrot, celery and garlic and cook for about 3 minutes.
- Add the thyme, salt and pepper and cook for about 3-4 minutes until the vegetables start to soften.Add the tomatoes, vegetable stock, potatoes and bring it to a boil.
- Reduce to a simmer, add the cabbage and vinegar, cook for about 25 minutes until the potatoes and cabbage are tender.
- Season with salt and pepper if needed, serve with fresh parsley.
Notes
- Chop all vegetables to a similar size (about half-inch dice) for even cooking.
- Don’t skip the vinegar. It brightens the soup without being noticeable.
- Red potatoes hold their shape best, but Yukon Golds work too.
- Start checking vegetables around 20 minutes. They should be tender but not mushy.
- Add cooked ground beef, sausage, or shredded chicken for extra protein.
- Stir in white beans or chickpeas for a vegetarian protein boost.
- Store in the refrigerator for up to 4–5 days. Flavors deepen overnight.
- Freezes well for up to 3 months. Potatoes may soften slightly after thawing.
- Reheat on the stovetop with a splash of broth if the soup has thickened.
- Serve with crusty bread, garlic bread, or a drizzle of olive oil and parmesan.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
