Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook for about three to four minutes until it becomes soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
Add the carrots and celery to the pot and cook for about five minutes, stirring occasionally. This step helps build flavor and gives the vegetables a slight softness before adding the rest of the ingredients.
Next, add the chopped cabbage, diced tomatoes, broth, salt, pepper, paprika, thyme, and bay leaf. Stir everything together until well combined. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 30 to 35 minutes, or until the cabbage is tender and the flavors have come together.
Remove the bay leaf before serving. Taste and adjust seasoning if needed. Garnish with fresh parsley if desired and serve hot.
Notes
Tips for Making the Best Cabbage Soup
Chop the cabbage into bite-sized pieces so it cooks evenly and is easier to eat. If you like a softer texture, let the soup simmer a little longer. For deeper flavor, use a high-quality broth and don’t skip sautéing the vegetables at the beginning. You can also add a splash of lemon juice or apple cider vinegar at the end to brighten up the flavors.
Variations and Substitutions
This cabbage soup recipe is incredibly flexible. You can add cooked shredded chicken, ground turkey, or sausage if you want extra protein. For a vegetarian protein boost, add canned white beans or chickpeas during the last 10 minutes of cooking. If you prefer a spicier soup, add red pepper flakes or a dash of hot sauce.You can also swap green cabbage for savoy cabbage or napa cabbage for a slightly different texture. Adding potatoes or sweet potatoes will make the soup heartier, while zucchini or green beans work well for extra veggies.