Cabbage Roll Soup

Name: Cabbage Roll Soup
Prep time: 10 min
Cook time: 65 min
Ingredients: 2 lbs hot Italian sausage; 1 onion, diced; minced garlic; 1 head cabbage, chopped; 1 large can tomato sauce; garlic salt, to taste; black pepper, to taste; garlic powder, to taste; onion powder, to taste; Kinder’s Buttery Garlic & Herb Seasoning, to taste; dill, to taste; 4 cups Kettle & Fire Beef Bone Broth; 1 cup instant rice; sour cream, for serving

Cabbage roll soup gives you all the cozy flavor of cabbage rolls without stuffing, rolling, or baking anything.

Hot Italian sausage starts in a Dutch oven and cooks down until browned, then diced onion and minced garlic build the base before chopped cabbage and tomato sauce go in. The sausage adds plenty of flavor, while the tomato sauce and beef bone broth turn everything into a rich, hearty soup.

Garlic salt, black pepper, garlic powder, onion powder, Kinder’s Buttery Garlic & Herb Seasoning, and dill bring that cabbage roll-style flavor into the pot. The cabbage cooks covered until tender, then instant rice gets stirred in at the end so the soup thickens up and feels extra filling.

A spoonful of sour cream on top makes every bowl creamy, tangy, and even more comforting. It is a simple Dutch oven soup that eats like a full dinner.

Jump to Recipe Jump to Video Print Recipe

Why You’ll Love This Recipe

All the flavor of cabbage rolls in an easier soup version.
Hot Italian sausage adds bold flavor without needing a lot of extra ingredients.
Cabbage, tomato sauce, beef bone broth, and rice make the soup hearty and filling.
Made in one Dutch oven with simple comfort food ingredients.
Sour cream on top gives every bowl a creamy, tangy finish.

GET RECIPES

SENT STRAIGHT TO YOU

By subscribing, you agree to our Privacy Policy. Emails are sent and managed through Kit.

Ingredients

The base of this soup starts with hot Italian sausage, diced onion, minced garlic, chopped cabbage, tomato sauce, and Kettle & Fire Beef Bone Broth. The sausage gives the soup a bold savory flavor, while the cabbage softens into the tomato broth as it cooks.

Garlic salt, black pepper, garlic powder, onion powder, Kinder’s Buttery Garlic & Herb Seasoning, and dill season the pot. Instant rice is added near the end to thicken the soup, and sour cream is spooned over each serving for a creamy finish.

2 lbs hot Italian sausage
1 onion, diced
Minced garlic
1 head cabbage, chopped
1 large can tomato sauce
Garlic salt, to taste
Black pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Kinder’s Buttery Garlic & Herb Seasoning, to taste
Dill, to taste
4 cups Kettle & Fire Beef Bone Broth
1 cup instant rice
Sour cream, for serving

How To Make Cabbage Roll Soup

Step 1: Brown Sausage

Add the hot Italian sausage to a Dutch oven over medium heat. Cook and break it apart until it is browned and cooked down.

Step 2: Add Onion

Add the diced onion and cook until it begins to soften.

Step 3: Add Garlic

Add the minced garlic and cook for another minute.

Step 4: Add Cabbage and Tomato Sauce

Add the chopped cabbage and the large can of tomato sauce.

Step 5: Season Soup

Season with garlic salt, black pepper, garlic powder, onion powder, Kinder’s Buttery Garlic & Herb Seasoning, and dill.

Step 6: Add Bone Broth

Pour in 4 cups of Kettle & Fire Beef Bone Broth and stir everything together.

Step 7: Cover and Cook

Cover the Dutch oven and let the soup cook for about 45 minutes, or until the cabbage is nice and tender.

Step 8: Add Instant Rice

Stir in 1 cup of instant rice, cover again, and cook for another 10 minutes.

Step 9: Serve

Serve the cabbage roll soup hot with a dollop of sour cream on top.

Recipe Variations

Use mild Italian sausage if you want the soup less spicy. It keeps the sausage flavor while making the finished soup more family-friendly.
Swap the instant rice for cooked white rice if you already have some made. Stir cooked rice in at the end and simmer just long enough to heat it through.
Add diced tomatoes with the tomato sauce for more texture. The tomatoes give the soup a chunkier broth while still keeping the cabbage roll flavor.
Use ground beef and Italian sausage together for a heartier version. The beef gives it a classic cabbage roll feel while the sausage adds bold seasoning.
Top each bowl with extra dill, black pepper, or shredded cheese before serving. The toppings make the soup feel more finished and add extra flavor.

Tips for Success

Break the hot Italian sausage apart well as it cooks so every bowl gets small flavorful pieces.
Cook the onion after the sausage browns so it softens in the sausage drippings and picks up more flavor.
Add the garlic after the onion starts softening so it does not burn before the cabbage goes in.
Chop the cabbage into bite-sized pieces so it cooks evenly and is easier to eat in soup.
Keep the Dutch oven covered while the cabbage cooks so it becomes tender and blends into the tomato broth.
Add the instant rice near the end so it thickens the soup without overcooking into mush.

Frequently Asked Questions

Can I use ground beef instead of hot Italian sausage?

Yes, ground beef can be used instead of hot Italian sausage if you want a milder cabbage roll soup. The sausage brings a lot of seasoning on its own, so if you use ground beef, you may want to add extra garlic powder, onion powder, black pepper, and dill. You can also use a mix of ground beef and sausage for a more classic cabbage roll flavor.

Can I use mild Italian sausage?

Yes, mild Italian sausage works well if you do not want the soup to have as much heat. It still gives the soup plenty of flavor, but it will be less spicy than hot Italian sausage. You can always add red pepper flakes later if you want a little extra kick.

Do I cook the rice before adding it?

No, the instant rice goes into the soup uncooked near the end. It cooks directly in the hot tomato broth and helps thicken the soup. Since instant rice cooks quickly, it only needs about 10 minutes after it is stirred in.

How do I keep the rice from getting too soft?

Add the instant rice near the end of cooking instead of at the beginning. If it cooks too long, it can absorb too much broth and become mushy. For leftovers, the rice will continue soaking up liquid, so you may need to add more broth when reheating.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it sits because the rice keeps absorbing the broth. Reheat gently on the stove or in the microwave with a splash of beef broth if you want to loosen it back up.

GET RECIPES

SENT STRAIGHT TO YOU

By subscribing, you agree to our Privacy Policy. Emails are sent and managed through Kit.

Cabbage Roll Soup

No ratings yet

A hearty Dutch oven cabbage roll soup made with hot Italian sausage, onion, garlic, chopped cabbage, tomato sauce, beef bone broth, instant rice, dill, buttery garlic seasoning, and sour cream for serving.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 5

Servings: 8 servings

Ingredients Method Video

Ingredients

2 lbs hot Italian sausage
1 onion, diced
minced garlic
1 head cabbage, chopped
1 large can tomato sauce
garlic salt, to taste
black pepper, to taste
garlic powder, to taste
onion powder, to taste
Kinder’s Buttery Garlic & Herb Seasoning, to taste
dill, to taste
4 cups Kettle & Fire Beef Bone Broth
1 cup instant rice
sour cream, for serving

Method

Add the hot Italian sausage to a Dutch oven over medium heat. Cook and break it apart until it is browned and cooked down.
Add the diced onion and cook until it begins to soften.
Add the minced garlic and cook for another minute.
Add the chopped cabbage and the large can of tomato sauce.
Season with garlic salt, black pepper, garlic powder, onion powder, Kinder’s Buttery Garlic & Herb Seasoning, and dill.
Pour in 4 cups of Kettle & Fire Beef Bone Broth and stir everything together.
Cover the Dutch oven and let the soup cook for about 45 minutes, or until the cabbage is nice and tender.
Stir in 1 cup of instant rice, cover again, and cook for another 10 minutes.
Serve the cabbage roll soup hot with a dollop of sour cream on top.

Video

Tried this recipe?

Let us know how it was!

Share The Recipe

Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.