Recipe

Quick and Easy Cabbage Soup

A fast, one-pot cabbage soup with smoky paprika, a little heat, and cozy potatoes. Big flavor, low drama, and even better the next day.

By Matt Campbell

•

4.8

A steaming bowl of smoky spicy cabbage soup with potatoes and carrots on a wooden table with a spoon beside it

Jump to Recipe

If you have a head of cabbage in your fridge and that specific craving for something warm, bold, and a little bit spicy, this soup is your move. It is the kind of one-pot dinner that makes your kitchen smell like you actually had a plan, even if you started cooking out of pure weeknight survival.

We are building flavor fast with sautéed onion and garlic, smoky paprika, a pinch of cumin, and a tiny splash of vinegar at the end to wake everything up. Potatoes make it feel like a full meal, and the cabbage turns silky without losing its backbone. You can keep it vegetarian, or take the smoky route with a little sausage or bacon if you have it.

A Dutch oven on a stove with cabbage soup simmering, showing shredded cabbage and potatoes in a reddish broth

Why It Works

Smoky, spicy broth that tastes like it simmered all day: Tomato paste plus smoked paprika gets you depth fast.
Cabbage that is tender, not sad: We add it in stages so it softens but does not vanish into mush.
Cozy carbs for the win: Potatoes add body and make the soup feel like dinner, not just a bowl of hot vegetables.
Easy to customize: Add beans, sausage, leftover rotisserie chicken, or extra veggies without changing the method.
Meal-prep friendly: The flavor gets even better after a night in the fridge.

Pairs Well With

Crusty bread or garlic toast for dunking
Grilled cheese, especially sharp cheddar
Simple cucumber salad with lemon and salt
Brown rice or buttered egg noodles to make it extra filling

Storage Tips

Refrigerator: Cool the soup quickly, then store in an airtight container for up to 4 days. (A shallow container helps it chill faster.) The cabbage will soften more as it sits, in a good cozy way.

Freezer: Freeze in portioned containers for up to 3 months. Potatoes can get a little softer after freezing, but the soup still tastes great. If you are sensitive to texture, swap potatoes for cannellini beans when freezing is the goal.

Reheating: Warm on the stove over medium heat, stirring occasionally, until steaming hot (165°F/74°C). Add a splash of broth or water if it thickened in the fridge. Taste and re-season at the end with salt and pepper, and add a small splash of vinegar only if it needs brightening.

Common Questions

Can I make this soup vegetarian or vegan?

Yes. Use vegetable broth and skip any meat add-ins. For extra “meaty” depth, add 1 to 2 teaspoons soy sauce or Worcestershire-style vegan sauce. Since soy sauce adds salt, start with a little less salt in the pot and adjust at the end. A can of white beans is also a great add.

How spicy is it?

With the amounts listed, it is a gentle, warming heat. If you want it spicier, increase the red pepper flakes or add a diced jalapeño with the onion. If you went too far, add a spoonful of sour cream or yogurt when serving, and a little extra broth.

What kind of cabbage works best?

Green cabbage is the classic here because it holds up and turns sweet. Savoy cabbage also works and gets extra tender. Red cabbage is fine, but it will turn the broth more purple and can taste a bit sweeter or earthier.

Can I use bagged coleslaw mix?

Absolutely. It cooks faster, so add it closer to the end and simmer just until tender, usually 5 to 8 minutes.

How do I make it heartier?

Add a can of drained beans, cooked lentils, shredded chicken, or sliced smoked sausage. You can also stir in cooked rice right before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot or Dutch oven (5 to 7 quarts)
Chef’s knife and cutting board
Wooden spoon or silicone spatula
Measuring spoons
Ladle

This soup is my go-to when I want something that feels like it should come with a blanket, but I am not trying to babysit a pot for hours. I started making versions of it when I was learning to cook more by feel than by rules, and cabbage was the ingredient that always showed up, cheap, reliable, and surprisingly forgiving. The smoky paprika is the little trick that makes it taste bigger than the effort, and the vinegar at the end is my reminder to always taste like you mean it.

Quick and Easy Cabbage Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 6

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, sliced into half-moons
2 celery ribs, sliced (optional but nice)
4 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes, plus more to taste
1 1/2 teaspoons kosher salt, plus more to taste (start with 1 teaspoon if your broth is salty)
1/2 teaspoon black pepper
6 cups low-sodium chicken broth or vegetable broth
2 cups water (or more broth)
2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
1 (14.5-ounce) can diced tomatoes, with juices
1 small head green cabbage (about 2 pounds), cored and thinly sliced (about 8 packed cups)
1 bay leaf
1 tablespoon apple cider vinegar or red wine vinegar
Optional for serving: sour cream or plain yogurt, chopped parsley, extra smoked paprika
Optional add-in: 8 ounces smoked sausage, sliced (or 4 slices bacon, chopped)

Instructions

Brown the smoky stuff (optional). If using sausage or bacon, add it to a large pot or Dutch oven over medium heat. Cook until browned and the fat renders, 5 to 7 minutes. Transfer to a plate. If there is more than about 1 tablespoon fat in the pot, spoon off the excess. If the pot looks dry, add a splash of olive oil.
Sauté the base. Add onion, carrots, and celery (if using). Cook, stirring occasionally, until the onion is soft and the carrots start to lose their crunch, about 6 to 8 minutes.
Bloom the flavors. Add garlic and cook for 30 seconds. Stir in tomato paste, smoked paprika, cumin, and red pepper flakes. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and everything smells intensely good.
Add broth and potatoes. Pour in the broth and water, scraping up any browned bits. Add the potatoes (1/2-inch cubes), diced tomatoes, bay leaf, salt, and pepper. Bring to a boil, then reduce to a lively simmer and cook 10 minutes. (It may take 8 to 10 minutes to come to a boil, depending on your stove.)
Add cabbage in stages. Add about half the cabbage and stir until it wilts down, then add the rest. Simmer until the potatoes are tender (a knife should slide in easily) and the cabbage is soft but not lifeless, 10 to 12 minutes more.
Finish like a pro. Turn off the heat. Remove the bay leaf. Stir in vinegar. If you browned sausage or bacon, stir it back in now. Taste and adjust salt, pepper, and heat.
Serve. Ladle into bowls and top with a dollop of sour cream or yogurt if you want a creamy contrast. A little extra smoked paprika on top is never a bad idea.

A ladle pouring smoky spicy cabbage soup into a bowl, showing tender cabbage and potatoes in a reddish broth

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes