This Turkey Cabbage Roll Soup is like your favorite stuffed cabbage rolls—without all the rolling and fussing. It’s hearty, warm, and full of flavor.
I’ve made this recipe more times than I can count, especially when I want something cozy but easy.
Everything goes in one pot, and it just simmers away into something delicious. Perfect for chilly nights or when you just want a big bowl of comfort.
Why I Love This Recipe
This soup reminds me of the stuffed cabbage my grandmother used to make, but it’s so much easier. No stuffing, no baking, just simple chopping and simmering. It’s become a go-to for busy weeknights or whenever I want something cozy but not heavy.
- It’s a one-pot meal
- Super budget-friendly
- Great for meal prep and leftovers
- Full of flavor, but not complicated
- Comforting without being too heavy
Servings & Cook Time
- Serves: 6
- Total Time: 45 minutes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 lb lean ground turkey
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 head green cabbage, shredded (about 5 cups)
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 4 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 cup cooked white rice
- 2 tablespoons fresh parsley, chopped (plus more for topping)
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Ladle
- Small bowls for prep
Pro Tips
- Chop and prep everything before you start cooking—it goes fast once you begin.
- Use pre-shredded coleslaw mix if you’re short on time (just make sure it’s plain, no dressing).
- Leftover rice works great—don’t add it too early or it’ll get mushy.
- Want a thicker soup? Simmer uncovered for the last 10 minutes.
- Make a double batch and freeze half—this soup freezes beautifully.
Substitutions & Variations
- Meat: Swap ground turkey with ground beef, chicken, or plant-based ground
- Grains: Use brown rice, quinoa, or cauliflower rice (for low carb)
- Veggies: Add carrots or bell peppers for extra texture
- Spice level: Skip red pepper flakes for mild, or double them for a kick
- Broth: Beef broth gives a deeper flavor if you prefer
Make Ahead Tips
- Make the soup without the rice, cool completely, and refrigerate. Add cooked rice just before serving so it doesn’t absorb all the broth.
Let’s Make It!
Step 1: Sauté onion and garlic
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook for 3 minutes, until softened. Stir in 4 minced garlic cloves and cook 1 minute more.
Step 2: Brown the turkey
Add 1 lb lean ground turkey to the pot. Season with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp dried oregano, 1/2 tsp dried thyme, and 1/4 tsp crushed red pepper flakes (optional). Cook until turkey is browned, about 5–6 minutes, breaking it up as it cooks.
Step 3: Add cabbage and tomatoes
Stir in 5 cups shredded green cabbage, 1 (15 oz) can diced tomatoes (with juices), and 1 (8 oz) can tomato sauce. Mix well to coat the cabbage.
Step 4: Add broth, sugar, and Worcestershire
Pour in 4 cups low-sodium chicken broth, 1 tbsp Worcestershire sauce, and 1 tbsp brown sugar. Stir everything together and bring to a boil.
Step 5: Simmer
Lower heat to medium-low and let the soup simmer uncovered for 20–25 minutes, until cabbage is tender.
Step 6: Stir in cooked rice and parsley
Stir in 1 cup cooked white rice and 2 tablespoons chopped fresh parsley. Let it warm through for 2–3 minutes.
Step 7: Serve
Ladle the soup into bowls and top with extra parsley if you like. Serve hot.
Why This Recipe Works (Quick Science)
Sautéing the onion, garlic, and turkey first builds flavor as the base. Adding the cabbage early gives it time to soften and release its sweetness into the broth. The tomatoes and Worcestershire add that classic stuffed cabbage tang, while the rice gives it just the right heartiness.
Common Mistakes
- Overcooking the rice: Add it at the end so it doesn’t turn mushy.
- Not seasoning as you go: Taste before serving and adjust salt if needed.
- Cutting cabbage too thick: Thin shreds soften better in the soup.
- Using too much sugar: Stick to 1 tablespoon for balanced sweetness.
What to Serve With
- Crusty sourdough bread or garlic toast
- A light green salad with vinaigrette
- Roasted or steamed green beans
- A dollop of sour cream on top (so good!)
FAQ
Can I freeze this soup?
Yes! Freeze without the rice for best texture. Reheat and stir in fresh rice.
How long does it last in the fridge?
Up to 4 days, stored in an airtight container.
Can I make it in a slow cooker?
Yes—brown the turkey first, then add everything (except rice) and cook on low for 6–7 hours.
Macros (Per Serving – based on 6 servings)
- Calories: 280
- Protein: 22g
- Carbs: 22g
- Fat: 11g
- Fiber: 4g
- Sugar: 6g
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or microwave. If freezing, leave out the rice and add it fresh when you reheat.
Wrap-Up
This Turkey Cabbage Roll Soup is comfort food without the hassle. It’s cozy, simple, and full of flavor. If you try it, I’d love to hear how it turned out—leave a comment or share your favorite twist!