Before I even share the ingredients, let me just say — this one’s close to my heart. My mom’s cabbage roll soup is the kind of recipe that makes you feel taken care of from the very first spoonful. It’s hearty, savory, and filled with the flavors I grew up loving. Every time I make it, my kitchen smells like home.
I can’t tell you how many cold evenings and family gatherings have been made warmer by this bubbling crockpot full of goodness. And the best part? It’s ridiculously easy. You brown the meat, toss everything in the slow cooker, and let the magic happen while you go about your day.
If you’ve ever loved traditional cabbage rolls but dreaded the rolling and stuffing, this soup is your shortcut to the same comfort — without the work.
Why You’ll Love This Recipe
- All the flavor of cabbage rolls, none of the fuss
- Perfect for batch cooking — feeds a crowd or makes plenty of leftovers
- Crockpot magic — 6–8 hours of hands-off cooking
- Balanced comfort — protein-rich, veggie-packed, and deeply satisfying
What It Tastes Like
Savory ground beef and Italian sausage mingle in a tomato-rich broth, sweetened naturally by tender cabbage and balanced with the gentle bite of onion. The texture is a dream — hearty chunks of vegetables and meat in a flavorful, slightly tangy soup that’s perfect for sopping up with crusty bread.
Ingredients
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 can Hunt’s spaghetti sauce
- 1 can diced tomatoes
- 1 can chicken broth
- 1 chopped onion
- 1 head of cabbage, chopped
Tools You’ll Need
- Large skillet (for browning meat)
- Crockpot/slow cooker
- Wooden spoon or spatula
- Sharp knife and cutting board
Ingredient Substitutions & Additions
- Meat swap: Use ground turkey or pork instead of beef.
- Spicier twist: Choose hot Italian sausage or add crushed red pepper.
- Extra veggies: Toss in carrots, celery, or bell peppers for more color and texture.
- Vegetarian version: Replace meat with lentils and use vegetable broth.
Step-by-Step Instructions
- Brown the meat — In a large skillet over medium heat, cook ground beef and Italian sausage until browned. Drain excess fat.
- Chop the veggies — Dice the onion and roughly chop the cabbage into bite-sized pieces.
- Layer in the crockpot — Add the browned meat, onion, cabbage, spaghetti sauce, diced tomatoes, and chicken broth.
- Cook low and slow — Cover and cook on Low for 6–8 hours, or until cabbage is tender and flavors have melded beautifully.
- Serve hot — Ladle into bowls and enjoy as-is or with crusty bread.
Serving Suggestions
- With warm buttered rolls
- Over a bed of rice or mashed potatoes
- With a sprinkle of Parmesan cheese on top
Tips for the Best Cabbage Roll Soup
- Use a mix of beef and sausage for richer flavor.
- Don’t over-chop the cabbage — larger chunks hold up better during the long cooking time.
- If you prefer a thicker soup, reduce the broth slightly or simmer uncovered for the last 30 minutes.
Storage Instructions
- Store leftovers in the fridge for up to 4 days.
- Freeze in airtight containers for up to 3 months — thaw overnight in the fridge before reheating.
FAQ
Can I make this on the stovetop?
Yes! Simmer everything in a large soup pot for 1–2 hours, stirring occasionally.
Do I need to pre-cook the cabbage?
Nope — it softens perfectly in the crockpot.
Can I use fresh tomatoes instead of canned?
Absolutely, though you may want to add a bit of tomato paste for a richer flavor.
Final Thoughts
This cabbage roll soup is everything I love about family recipes — comforting, flavorful, and built to share. It’s proof that a pot of soup can turn an ordinary day into something worth savoring.
If you’re a soup lover, you might also enjoy:
- Hearty beef and barley stew
- Slow cooker chicken and wild rice soup
- Rustic Italian sausage and lentil soup
💬 Made this recipe? Share your photos on Pinterest or drop your review below — I’d love to see your version!
Nutritional Information (per serving, approx.)
- Calories: 350
- Protein: 20g
- Fat: 20g
- Carbs: 18g
- Fiber: 4g
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