40-Minute Easy Cabbage Roll Soup Recipe – Comfort in Every Bite

Name: 40-Minute Easy Cabbage Roll Soup Recipe - Comfort in Every Bite
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Eastern European
Ingredients: 1 lb ground beef; 1 onion, diced; 2 cloves garlic, minced; 1 small cabbage, chopped; 1 can (14 oz) diced tomatoes; 4 cups beef broth; 1 cup cooked rice; 1 tsp paprika; 1 tsp dried thyme; Salt and pepper to taste

Author: Tessa

Published: July 28, 2025

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You know those days when you’re craving the cozy comfort of homemade cabbage rolls but don’t have hours to spend in the kitchen? That’s exactly why I created this Easy Cabbage Roll Soup Recipe. It gives you all that amazing flavor – the savory beef, tender cabbage, and rich tomato broth – in about half the time. I make this at least twice a month because it’s so simple, yet tastes like I’ve been simmering it all day. The best part? One pot, minimal cleanup, and it makes enough for delicious leftovers that taste even better the next day.

Why You’ll Love This Easy Cabbage Roll Soup Recipe

This soup is my go-to recipe when I want something hearty without the fuss. Here’s why you’ll fall in love with it too:

Weeknight lifesaver: No rolling or stuffing—just brown, dump, and simmer. Dinner’s ready in under 40 minutes, and your kitchen smells incredible while it cooks.
All the flavor, none of the work: It tastes just like Grandma’s cabbage rolls, but you skip the tedious assembly. The cabbage gets perfectly tender, and the beef broth soaks up all those cozy spices.
Leftovers get better: The flavors meld overnight, so lunch the next day is even tastier. I’ve been known to sneak extra servings straight from the fridge.
Super flexible: Out of rice? Use quinoa. Want it lighter? Swap in ground turkey. It’s forgiving, just like all the best comfort foods should be.

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Ingredients for Easy Cabbage Roll Soup Recipe

Here’s everything you’ll need to make this comforting soup – I bet you’ve got most of it in your kitchen already! I always use my biggest soup pot for this recipe because those cabbage leaves really expand as they cook down.

1 lb ground beef (the 80/20 blend gives the best flavor)
1 onion, diced (yellow or white both work great here)
2 cloves garlic, minced (or 1 tablespoon from the jar if you’re in a rush like me sometimes)
1 small cabbage, chopped (about 6 cups – don’t stress about perfect pieces, rustic is good!)
1 can (14 oz) diced tomatoes (I use the kind with garlic and oregano for extra flavor)
4 cups beef broth (homemade if you have it, but boxed works perfectly)
1 cup cooked rice (leftover rice from takeout? Perfect!)
1 tsp paprika (smoked paprika adds a lovely depth if you have it)
1 tsp dried thyme (rub it between your fingers to wake up the oils)
Salt and pepper to taste (I always add a pinch more at the end)

See? Nothing fancy – just good, honest ingredients that come together to make something truly special. Now let’s get cooking!

How to Make Easy Cabbage Roll Soup Recipe

Okay, let’s get cooking! This soup comes together so easily once you get going. I promise it’ll smell amazing while it simmers – my neighbors always know when I’m making this because the aroma drifts right out my kitchen window!

Step 1: Brown the Meat

First, grab your biggest soup pot – trust me, you’ll need the space once we add all that cabbage. Toss in the ground beef over medium heat (not too hot or it’ll toughen up). Break it up with your wooden spoon as it cooks. I like mine with some crispy browned bits for extra flavor. Once it’s no longer pink (about 5-7 minutes), drain off most of the fat, leaving just a tablespoon or so – that’s where the magic happens for our next step!

Step 2: Sauté Aromatics

Now toss in those diced onions right into the pot with the beef. Stir them around until they turn translucent – about 3 minutes should do it. That’s when you add the minced garlic (fresh or jarred, no judgment here!). The second you smell that garlic’s fragrance blooming – you know, that irresistible sizzle sound – that’s your cue to move to the next step. Don’t let the garlic brown though, or it’ll get bitter!

Step 3: Simmer the Soup

Here comes the fun part! Dump in all that chopped cabbage – it’ll look like way too much, but it wilts down beautifully. Add the tomatoes (juice and all), beef broth, cooked rice, paprika, and thyme. Give everything a good stir, then crank the heat until it bubbles. Once boiling, immediately reduce to a gentle simmer. Set your timer for 20 minutes – that’s just enough time for the cabbage to get tender but still have some texture, and for all those flavors to become best friends.

After simmering, taste and season with salt and pepper. I always add an extra pinch of each at this stage – it really wakes up all the flavors!

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Tips for the Best Easy Cabbage Roll Soup Recipe

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “oh wow, can I get your recipe?” Here are my absolute can’t-miss tips:

Broth matters: If your soup tastes flat, try using half beef and half chicken broth. The combo gives a richer depth of flavor that makes all the difference. And never skip deglazing – when you add the broth, scrape up all those tasty browned bits from the bottom of the pot!
Cabbage cutting hack: To save time, I quarter the cabbage through the core, then slice it into ribbons about 1/2 inch thick. The pieces cook evenly and are perfect for scooping with a spoon. No need for perfection – uneven pieces add rustic charm.
Rice trick: If using freshly cooked rice, spread it on a plate to cool slightly before adding. This prevents it from getting mushy in the soup. Leftover rice? Even better – it holds its texture beautifully.
Seasoning secrets: Wait until the end to salt properly. The broth reduces as it simmers, and canned tomatoes vary in saltiness. I always finish with a splash of apple cider vinegar or lemon juice – just 1/2 teaspoon brightens all the flavors.
Fat is flavor: Don’t drain all the beef fat after browning! Leave about a tablespoon in the pot – it carries all those delicious flavors from the meat into the rest of the soup.

And the best tip? Make a double batch. This soup freezes like a dream, and I always thank my past self on busy nights when I can just reheat a container of this comforting goodness!

Variations of Easy Cabbage Roll Soup Recipe

One of my favorite things about this soup is how easily you can mix it up depending on what you’ve got in the fridge or your mood! Here are some of the ways I’ve tweaked it over the years that turned out absolutely delicious:

Lighten it up: Swap the ground beef for ground turkey or chicken – I actually prefer using dark meat turkey for more flavor. Just add an extra teaspoon of olive oil when browning since it’s leaner.
Veggie boost: Toss in a handful of sliced mushrooms when sautéing the onions, or stir in some diced carrots and celery for extra texture. Frozen peas added at the end are fantastic too!
Spice it up: Feeling adventurous? Add a pinch of red pepper flakes or a dash of hot sauce. My husband loves when I stir in a tablespoon of harissa paste – gives it such a nice smoky heat.
Meat-free magic: For a vegetarian version, use lentils instead of beef (about 2 cups cooked) and vegetable broth. The lentils give that same hearty satisfaction!
Rice alternatives: No rice? No problem! Quinoa, barley, or even small pasta like orzo work beautifully. Just adjust cooking times as needed.

The beauty of this recipe is that it welcomes creativity – I’ve never met a variation that didn’t turn out tasty. Once you master the basic version, have fun making it your own!

Serving Suggestions for Easy Cabbage Roll Soup Recipe

This hearty soup practically begs to be served with a chunk of warm, crusty bread for dipping – my personal favorite is a rustic sourdough that soaks up all those delicious flavors. On lighter days, a simple green salad with tangy vinaigrette makes the perfect fresh contrast to the rich soup.

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Storing and Reheating

One of the best things about this cabbage roll soup is how well it keeps! Here’s how I handle leftovers to make sure every bowl tastes as good as the first:

Storing: Let the soup cool slightly before transferring to airtight containers. I like using glass containers because they don’t absorb odors – and trust me, you’ll want to taste this soup, not last week’s leftovers! It’ll stay fresh in the fridge for 3-4 days. Honestly, it gets better on day two when all those flavors really get to know each other.

Freezing: This soup freezes like a dream! Portion it out into freezer-safe bags or containers (leave about an inch of space at the top for expansion). It’ll keep beautifully for up to 3 months. Pro tip: freeze individual portions for quick lunches – just thaw overnight in the fridge.

Reheating: My favorite method is on the stovetop over medium-low heat – stir occasionally until piping hot all the way through (about 10 minutes). If you’re in a hurry, the microwave works too – heat in 90-second bursts, stirring between each. The rice might absorb more liquid over time, so don’t hesitate to splash in a little extra broth when reheating if needed.

Fun fact: The flavors meld and deepen overnight, so second-day soup might just become your new favorite thing!

Nutrition Information

Here’s the nutritional breakdown per serving of this comforting soup. Remember – these values can change slightly depending on your specific ingredients (like using leaner beef or low-sodium broth), but this gives you a great baseline:

Serving Size	1 bowl (about 1.5 cups)
Calories	280
Total Fat	12g
Saturated Fat	4g
Cholesterol	50mg
Sodium	450mg
Total Carbohydrates	25g
Dietary Fiber	4g
Sugars	5g
Protein	18g

Just a friendly reminder – these numbers are estimates based on standard ingredients. Your exact count might vary depending on factors like the exact fat content of your beef or whether you use homemade vs. store-bought broth. But what matters most is that this soup packs a nutritional punch with all that vitamin-rich cabbage and satisfying protein!

FAQ About Easy Cabbage Roll Soup Recipe

I get asked about this soup all the time – it’s amazing how one simple recipe can spark so many great questions! Here are the answers to the ones that pop up most often in my kitchen and from friends who’ve tried this recipe:

Can I use fresh tomatoes instead of canned?

Absolutely! I love using fresh tomatoes when they’re in season. You’ll need about 2 cups diced (I prefer Roma tomatoes for their meaty texture). The trick? Add 1/4 cup tomato paste or simmer longer to concentrate the flavor – fresh tomatoes release more water than canned. My grandma always swore by roasting them first for deeper flavor, and I have to say, she was onto something!

Is this soup freezer-friendly?

Oh honey, it’s one of the best freezer meals I know! The flavors actually improve after freezing. Just cool it completely first (I spread the pot in a thin layer on baking sheets to speed this up), then portion into freezer bags or containers. Squeeze out excess air, leaving about an inch of space – the cabbage expands as it freezes. It’ll keep beautifully for 3 months. When ready to eat, thaw overnight in the fridge or reheat straight from frozen (add a splash of broth if needed).

Can I make a vegetarian version?

You sure can, and it’s delicious! My meatless Monday version uses brown lentils instead of beef (about 2 cups cooked lentils stirred in at the end). For even more richness, I sauté mushrooms with the onions until they’re golden. Vegetable broth replaces beef broth, and a splash of soy sauce or Worcestershire (check labels for vegetarian versions) adds that umami depth. The cabbage still shines as the star, and honestly, no one misses the meat!

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Got more questions? Drop them in the comments – I’m always happy to chat soup strategies and share what I’ve learned through all my trial and (mostly delicious) errors!