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+ servings

Cabbage Soup

A hearty and wholesome cabbage soup that's so easy to make. Don't forget to check out our step by step photos and tips above!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings (3 quarts)
Calories 417kcal


  • 3 Tbsp. olive oil
  • 3 links Italian turkey sausage
  • 1 cup chopped yellow onion
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 1 small head green cabbage chopped
  • 6 cloves garlic chopped
  • 1 28-oz. can whole plum tomatoes in puree
  • 4 cups low-sodium chicken stock
  • 2 15-oz. cans white beans, drained and rinsed
  • Whole Wheat Croutons see tip, below and fresh parsley, to serve


  • In a Dutch oven, heat olive oil over medium heat.
  • Add turkey sausage, onion, salt, and pepper.
  • Cook, breaking up sausage with a wooden spoon and stirring occasionally, until onion is softened and sausage is browned, 5 to 7 minutes.
  • Add cabbage and garlic to pan; stir to combine.
  • Cook, stirring occasionally, until garlic is fragrant, about 5 minutes.
  • Add tomatoes and puree, crushing tomatoes with your hands as you add them.
  • Stir in chicken stock. Bring to a simmer; cover, and cook until cabbage is tender, about 15 minutes.
  • Stir in white beans; simmer, uncovered, 5 minutes.
  • Top servings with Whole Wheat Croutons and parsley.


  • If you can’t find turkey sausage, use ½ pound ground turkey breast, and stir in ½ teaspoon ground fennel seed and ¼ teaspoon crushed red pepper while browning the turkey and onions to punch up the flavor.
  • To prepare the cabbage for cooking, first discard the outer leaves. Then, cut the cabbage in half (from top to stem). Cut out the tough core from both halves, then cut each half into 3 wedges. Chop the wedges as desired (thin ribbons on rustic chunks, whichever you prefer).
  • I love using San Marzano tomatoes in this recipe, but any style of canned tomatoes will work. If you don’t like the idea of crushing the tomatoes with your hands, buy a can of crushed tomatoes.
  • I like to use low-sodium chicken stock so that you can control the amount of salt in your recipe. You can always add salt at the end if you need it, but you can never take it away.
  • To make Whole Wheat Croutons, remove the crusts from 4 slices of whole wheat bread, and tear bread into rustic pieces. Heat 2 tablespoons olive oil and one smashed garlic clove over medium heat for 5 minutes. Add bread, tossing to coat. Cook, stirring occasionally, until bread is toasted, about 5 minutes.


Calories: 417kcal | Carbohydrates: 50g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 743mg | Potassium: 1549mg | Fiber: 13g | Sugar: 10g | Vitamin A: 1293IU | Vitamin C: 78mg | Calcium: 208mg | Iron: 6mg