There’s nothing quite like a warm bowl of homemade cabbage soup on a chilly evening. This easy cabbage soup recipe is filled with tender cabbage, sweet carrots, celery, onions, garlic, and juicy tomatoes, all simmered together in a flavorful broth with fragrant thyme. It’s simple, comforting, and packed with delicious vegetables in every spoonful.

The best part? This homemade cabbage soup comes together in just 40 minutes using everyday ingredients you may already have in your kitchen. Everything cooks in one pot, making preparation easy and cleanup a breeze. Whether you’re looking for a cozy weeknight dinner, a light lunch, or a make-ahead meal for busy days, this vegetable-packed soup is a wonderful choice.

Serve it with crusty bread, warm dinner rolls, or your favorite sandwich for a satisfying meal the whole family can enjoy.

Why You’ll Love This Cabbage Soup Recipe

• Easy to make: Simple ingredients and straightforward instructions make this recipe perfect for beginners and experienced home cooks alike.
• Ready in 40 minutes: Enjoy a comforting homemade soup without spending hours in the kitchen.
• Full of vegetables: Cabbage, carrots, celery, onions, and tomatoes create a colorful, flavorful combination.
• Made in one pot: Everything cooks in a single pot, so there’s less mess to clean up afterward.
• Easy to customize: Add your favorite vegetables, beans, or cooked protein to make the soup your own.
• Perfect for meal prep: Make a batch ahead of time and enjoy leftovers for lunch or dinner throughout the week.

Ingredients You’ll Need

Here’s everything you need to make this easy homemade cabbage soup.

• 2 tablespoons olive oil: Helps soften the vegetables and adds a subtle richness to the soup.
• 3 carrots, chopped (about 325 g): Carrots provide natural sweetness, color, and a tender texture.
• 2 celery stalks, chopped (about 105 g): Celery adds a fresh, savory flavor that complements the other vegetables.
• 1 onion, chopped (about 260 g): Onion forms the aromatic base of the soup and adds depth to every spoonful.
• 4 garlic cloves, minced (about 19 g): Fresh garlic brings a wonderful savory aroma and flavor.
• 1 small head of cabbage, chopped (about 1.5 pounds or 675 g): Cabbage is the star of the recipe, becoming tender and flavorful as it simmers.
• 4 cups chicken broth (about 907 g): Chicken broth provides a savory base that brings all the ingredients together. Use vegetable broth for a vegetarian version.
• 1 can diced tomatoes (28 ounces or 793 g): Tomatoes add acidity, color, and a pleasant balance to the sweetness of the vegetables.
• 1 1/2 teaspoons dried thyme: Thyme gives the soup a warm, earthy flavor that pairs beautifully with cabbage and tomatoes.
• 1 teaspoon salt: Enhances the natural flavors of the ingredients. Adjust according to the saltiness of your broth.
• 1/2 teaspoon ground black pepper: Adds a gentle touch of warmth.
• Chopped fresh parsley, for garnish: A sprinkle of parsley adds freshness and a pop of green color just before serving.

How to Make Cabbage Soup

Step 1: Prepare the Vegetables

Wash and prepare all your vegetables before you begin cooking. Peel and chop the carrots, chop the celery and onion, mince the garlic, and cut the cabbage into bite-sized pieces.

Having everything ready makes the cooking process easier and helps the vegetables cook evenly.

Step 2: Sauté the Aromatics

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.

Add the chopped carrots, celery, onion, and minced garlic. Cook for about 8 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

This step is important because sautéing the vegetables helps develop a rich, savory base for the soup. The garlic and onion will release their aroma, while the carrots and celery begin to soften.

Be careful not to let the garlic burn, as it can become bitter.

Step 3: Add the Cabbage and Remaining Ingredients

Add the chopped cabbage to the pot, followed by the chicken broth, diced tomatoes with their juices, dried thyme, salt, and black pepper.

Stir everything together so the vegetables are evenly distributed throughout the broth.

The cabbage may initially fill much of the pot, but it will shrink as it cooks and absorbs the flavorful liquid.

Bring the mixture to a boil over medium-high heat.

Step 4: Simmer Until Tender

Once the soup reaches a boil, cover the pot and reduce the heat to medium-low.

Let it simmer gently for about 25 minutes, stirring occasionally, until the cabbage and carrots are tender.

The cabbage should be soft enough to bite comfortably while still holding its shape. If you prefer a softer texture, let the soup simmer for a few additional minutes.

Taste the broth and adjust the salt and pepper as needed. If the soup becomes thicker than you prefer, add a little extra broth or water until you reach your desired consistency.

Step 5: Garnish and Serve

Remove the pot from the heat and give the soup a final stir.

Ladle the hot cabbage soup into bowls and garnish with freshly chopped parsley. For a brighter flavor, add a small squeeze of fresh lemon juice just before serving.

Serve immediately with crusty bread, crackers, or warm dinner rolls for a comforting homemade meal.

Tips for the Best Cabbage Soup

Cut the vegetables into similar sizes. Chopping the carrots and celery into evenly sized pieces helps them cook at approximately the same rate.

Don’t skip sautéing the vegetables. Cooking the carrots, celery, onion, and garlic in olive oil before adding the broth builds a deeper flavor and makes the soup taste more developed.

Choose fresh cabbage. Look for a firm head of cabbage with tightly packed leaves and no significant brown or damaged areas. Green cabbage works especially well for this recipe.

Adjust the seasoning at the end. Chicken broth can vary in saltiness, so taste the soup after simmering before adding more salt.

Add lemon juice for brightness. A small squeeze of fresh lemon juice just before serving balances the richness of the broth and enhances the flavor of the vegetables.

Make it more filling. Add cooked white beans, chickpeas, shredded chicken, or cooked sausage if you’d like a heartier soup.

Keep an eye on the cabbage. Simmer until it reaches your preferred texture. For cabbage that holds its shape, avoid cooking it for much longer than necessary.

Easy Variations to Try

One of the best things about cabbage soup is how easy it is to customize. You can adjust the ingredients based on what you have available or the flavors you enjoy most.

Add More Vegetables

Use up extra vegetables in your refrigerator by adding zucchini, green beans, bell peppers, or chopped spinach. Add firmer vegetables along with the cabbage and softer greens toward the end of cooking.

Potatoes are another delicious addition. Cut them into small cubes and allow enough extra cooking time for them to become tender.

Make It Vegetarian

Replace the chicken broth with vegetable broth to create a vegetarian cabbage soup. Check that the broth is suitable for your dietary preferences, and taste before adding additional salt.

Add Beans for Extra Substance

White beans, cannellini beans, or chickpeas make the soup more filling while complementing the vegetables. Stir in drained and rinsed canned beans during the last 10 minutes of simmering, just long enough to heat them through.

Make It Spicy

If you enjoy a little heat, add a pinch of red pepper flakes or a small amount of cayenne pepper along with the thyme. Start with a small quantity and adjust to taste.

Add Protein

For a heartier meal, stir in cooked shredded chicken, ground turkey, or browned sausage. Add fully cooked protein during the final 10 minutes so it heats through without becoming overcooked.

Use Different Herbs

Thyme works beautifully in this recipe, but you can also add a little oregano, basil, or a bay leaf while the soup simmers. Remove the bay leaf before serving.

What to Serve with Cabbage Soup

This vegetable cabbage soup is delicious on its own, but pairing it with a side dish makes the meal even more satisfying.

• Crusty bread: Perfect for soaking up the tomato-rich broth.
• Garlic bread: Adds a buttery, savory side that complements the vegetables.
• Dinner rolls: Soft, warm rolls make a comforting addition to every bowl.
• Grilled cheese sandwiches: The crispy bread and melted cheese pair wonderfully with the warm soup.
• Simple green salad: A fresh salad adds a crisp contrast to the tender vegetables.
• Baked potatoes: Serve a baked potato alongside the soup when you want a more substantial dinner.
• Crackers: A quick and easy option for lunch or a light snack.

For an easy weeknight dinner, serve a generous bowl of cabbage soup with warm bread and a little fresh parsley on top.

How to Store Cabbage Soup

This homemade cabbage soup is excellent for meal preparation because the flavors continue to blend as it rests.

In the Refrigerator

Allow the soup to cool slightly, then transfer it to shallow, airtight containers and refrigerate promptly. Refrigerate within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F (32°C).

For best food safety, use refrigerated leftovers within 3 to 4 days. Reheat only the portion you plan to eat, bringing the soup to 165°F (74°C).

In the Freezer

Cabbage soup freezes well, making it convenient to prepare a batch for future meals.

Allow the soup to cool, divide it into freezer-safe containers, and leave a little space at the top for expansion. Label the containers with the date and freeze.

For best quality, use the frozen soup within 2 to 3 months. Although properly frozen soup may remain safe longer when continuously frozen, its flavor and texture are generally best during this period.

Thaw the soup in the refrigerator overnight or reheat it directly from frozen over low heat, stirring occasionally. Add a little broth or water if needed to restore the consistency.

How to Reheat Cabbage Soup

Reheat the soup in a saucepan over medium heat, stirring occasionally until it is steaming hot throughout and reaches 165°F (74°C).

You can also reheat individual portions in the microwave in a microwave-safe bowl. Cover loosely, stir halfway through heating, and continue until the soup is heated evenly.

Frequently Asked Questions

Can I make cabbage soup ahead of time?

Yes! Cabbage soup is a great make-ahead meal. Prepare it according to the recipe, let it cool safely, and refrigerate it in airtight containers. The flavors may become even more blended by the next day.

For the best quality, enjoy refrigerated leftovers within 3 to 4 days.

What type of cabbage is best for cabbage soup?

Green cabbage is the best choice for this recipe because it has a mild flavor and becomes tender without losing all its texture.

Savoy cabbage can also work, although its leaves are more delicate and may soften faster. Red cabbage is another option, but it will change the color and slightly alter the appearance of the broth.

Can I use vegetable broth instead of chicken broth?

Absolutely. Vegetable broth is an easy substitute and makes the soup vegetarian, provided the other ingredients are suitable for your dietary needs.

Choose a flavorful vegetable broth to give the soup a satisfying savory base.

Why is my cabbage soup bland?

Cabbage soup may taste bland if it needs more seasoning or if the broth is particularly mild. Taste it after simmering and adjust the salt and black pepper gradually.

A squeeze of lemon juice can brighten the flavor, while additional thyme, garlic, or a pinch of red pepper flakes can add more depth.

Can I add potatoes to this cabbage soup?

Yes. Potatoes make the soup heartier and add a soft, comforting texture. Cut them into small, evenly sized cubes and add them with the cabbage and broth. Simmer until the potatoes are fork-tender, allowing extra cooking time if necessary.

Can I make cabbage soup in a slow cooker?

Yes. For a slow cooker version, sauté the carrots, celery, onion, and garlic in olive oil first for the best flavor, then transfer them to the slow cooker with the cabbage, broth, tomatoes, thyme, salt, and pepper.

Cover and cook on LOW for approximately 6 to 8 hours or HIGH for 3 to 4 hours, checking that the vegetables reach your preferred tenderness. Slow cooker times vary by appliance, so use the texture of the vegetables as your guide.

Is cabbage soup good for meal prep?

Yes. It uses inexpensive, easy-to-find vegetables and can be portioned into individual containers for quick lunches or dinners.

Store it in the refrigerator for 3 to 4 days or freeze portions for longer storage. If you’re preparing meals for the week, refrigerate only the portions you’ll eat within that period and freeze the rest.

Can I make cabbage soup without tomatoes?

Yes. You can omit the diced tomatoes and replace some of their liquid with additional broth. The soup will have a lighter flavor and a less tomato-forward broth.

You may want to add a little lemon juice at the end to provide some brightness and balance.

How do I keep cabbage from getting too soft?

Cut the cabbage into reasonably large bite-sized pieces and simmer just until tender. Check it toward the end of cooking and remove the pot from the heat once the vegetables reach your preferred texture.

If you plan to freeze the soup, you can slightly undercook the cabbage so it retains more texture when reheated.

Final Thoughts

This easy cabbage soup is proof that simple ingredients can create a wonderfully comforting meal. Tender cabbage, sweet carrots, crisp celery, aromatic onion, garlic, and juicy tomatoes come together in a savory thyme-infused broth that’s perfect for lunch or dinner.

With just 40 minutes of cooking time, this one-pot recipe is ideal for busy weeknights, chilly evenings, and meal-prep days. You can keep it simple as written, add extra vegetables, stir in beans for a heartier bowl, or use vegetable broth to make it vegetarian.

Serve it hot with crusty bread or garlic toast, finish with fresh parsley and a squeeze of lemon, and enjoy a cozy homemade soup that’s easy to make and even easier to love.