Recipe

Weight Loss Cabbage Soup

A flavorful, veggie-loaded cabbage soup with a bright tomato broth, cozy seasoning, and enough body to feel like a real meal. It is light, veggie-forward, and easy to make on repeat when you want something nourishing and simple.

By Matt Campbell

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4.8

A steaming bowl of tomato-based cabbage soup with carrots, celery, and cabbage in a white bowl on a wooden table, spoon nearby, natural kitchen light

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If you have ever tried “diet soup” and felt personally offended by how bland it was, come sit by me. This weight loss cabbage soup is light and veggie-forward, but it is not sad. We build a real base with onions, garlic, and tomato paste, then let cabbage do what cabbage does best: turn a pot of broth into something you can actually look forward to.

I love it as a simple, feel-good meal because it is cheap, easy, and meal-prep friendly. Keep it vegetarian, or add protein if you want it to hold you longer. Either way, it is one big pot of cozy, bright, peppery soup that tastes even better tomorrow.

Fresh cabbage, carrots, celery, onions, garlic, and canned tomatoes arranged on a clean kitchen counter next to measuring spoons

Why It Works

Big flavor, low fuss: Tomato paste gets caramelized for depth, then broth and tomatoes keep it bright and satisfying.
Cabbage makes it hearty: It softens into tender ribbons that give the soup real volume without needing cream or tons of oil.
Flexible for real life: Swap veggies based on what is in the crisper, or add beans, chicken, or turkey for extra staying power.
Meal prep hero: This soup stores well and reheats like a dream, which is exactly what you want when your week gets chaotic.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then store in airtight containers for up to 5 days. The cabbage will soften more over time, which most people (me included) actually love.

Freezer: Freeze in freezer-safe containers or zip-top bags (laid flat) for up to 3 months. Leave a little headspace since soup expands.

Reheat: Warm on the stovetop over medium heat until simmering, or microwave in 60 to 90 second bursts, stirring between. If it thickens, add a splash of broth or water and taste for salt again.

Portioned cabbage soup in clear meal prep containers lined up on a refrigerator shelf with lids on

Common Questions

Is cabbage soup actually filling?

Yes, especially when you use plenty of cabbage and simmer it until it turns tender. If you want it even more filling, add white beans, chickpeas, lentils, or shredded chicken.

Is this a “weight loss” soup?

This is a low-calorie, veggie-forward soup that can fit into weight-loss goals, but it is not a magic trick. Think: a big, satisfying bowl of vegetables and broth that makes it easier to stick to whatever plan you are following.

Can I make this in a slow cooker?

You can, but do one quick step first for better flavor: sauté the onion, celery, and carrot with the tomato paste in a pan until the paste darkens slightly. Then add everything to the slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours, or until the cabbage is tender.

How do I keep the soup from tasting bland?

Three things: tomato paste (cook it), acid (lemon or vinegar at the end), and enough salt. Also do not skip the black pepper. It makes the whole pot taste more alive.

Can I use bagged coleslaw mix?

Absolutely. It is a great shortcut. Add it during the last 10 to 15 minutes so it stays pleasantly tender and not fully melted into the broth.

Is this soup spicy?

Not unless you want it to be. The red pepper flakes are optional. Start small, then add more at the end if you are feeling bold.

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 Dutch oven or heavy-bottom soup pot (6 to 8 quarts)
Cutting board and chef’s knife
Wooden spoon or silicone spatula
Measuring spoons
Ladle

I started making cabbage soup when I wanted something that felt like a fresh start without feeling like a punishment. The first few batches were, honestly, too clean. Too polite. Then I started treating it like real food: browning the aromatics, cooking the tomato paste until it smells a little toasted, and finishing with lemon so the whole pot wakes up. Now it is one of those recipes I make when I want to feed future me, the version of me who opens the fridge at 9 pm and needs something warm and already done.