Cabbage Vegetable Soup

This easy green cabbage soup is easy to make, tasty and packed with nutritious vegetables. You can use any veggies you like and it’s also freezer-friendly.

If you enjoy making soup, you might also like to try simple baked feta soup, cozy lentil soup, or this Italian sausage tortellini soup.

Why You’ll Love It

Easy to make: Making this simply entails sauteing some of the vegetables, adding seasoning, adding broth, and then adding more vegetables and letting it simmer until done.
Good for you: Vegetables are a great source of nutrients and this tasty cabbage soup is packed with them. Cabbage is a great source of Vitamins C and K, as well as fiber.
Customizable: You can add any vegetables you want to your cabbage soup and omit any you don’t like. You can also add other ingredients like noodles, pasta or different herbs and spices.

Vegetable Cabbage Soup Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Vegetables: You can’t make cabbage vegetable soup without vegetables! Feel free to use anything you want.
Garlic: To add flavor. You can add extra if you love it.
Italian seasoning: Adds depth of flavor.
Fire roasted diced tomatoes: This ingredient adds sweetness and flavor. Use regular diced tomatoes if you prefer.
Lemon juice: To cut through the rich, sweet flavors and add another dimension to the overall taste of the soup.

How to Make Vegetable Soup with Cabbage

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Sauté vegetables: Sauté the onions, carrots and celery with salt and pepper in a 5-quart soup pot over a medium heat until tender.
Add seasonings: Stir in the garlic and Italian seasoning and cook stirring occasionally for a minute.
Add the broth and vegetables: Add the broth and then the vegetables and canned tomatoes. Cover and simmer.
The finishing touches: Take the delicious soup off the heat and stir in lemon juice. Serve garnished with fresh parsley.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, ensure you’re using gluten-free chicken or veggie broth in this cabbage soup recipe.
Different vegetables: Anything goes! Try broccoli, zucchini, mushrooms, asparagus, or squash. As for the potatoes, try red, sweet, white, russet, or baby yellow potatoes.
Your choice of broth: Chicken stock or chicken broth is good and you can also make this delicious recipe with vegetable broth or even try lamb broth or beef broth for a different result.
Add some pasta: Fusilli, penne, ditalini, macaroni, and pasta shells are just some possibilities.
Add some protein: Chicken, ground turkey, white beans, lentils, or steak work in this soup.
Fresh or frozen: Use fresh or frozen vegetables, depending what you have. If green beans are in season, I like to use fresh ones in cabbage soup recipes.
Vegan cabbage soup: Use vegetable broth in place of the chicken broth. Mushroom broth is another flavorful broth option for this cabbage soup diet recipe.
Different spices: Swap the Italian seasoning for anything else you like. You could swap it for ground cumin, dried oregano and a pinch of chili powder or cayenne pepper and also swap the lemon juice for lime juice for a south-of-the-border style cabbage soup that could be garnished with cilantro instead of fresh parsley.

Serving Suggestions

Main dishes: If your cabbage soup is an appetizer, enjoy Mediterranean baked cod or deconstructed cabbage rolls afterward.
Side dishes: Having cabbage soup for lunch? It pairs well with crusty bread and butter or garlic bread.
Desserts: Finish up with lemon sheet cake or keep it light with a jello dessert.

How to Store Vegetable and Cabbage Soup

Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze: This soup freezes well. Freeze it for up to 3 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Warm it back up in a pan on the stove or in the microwave.