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Traditional Stuffed Cabbage Soup with Ground Turkey

A delightful and comforting soup that captures the essence of traditional stuffed cabbage rolls with lean ground turkey and fresh vegetables, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Eastern European
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp olive oil Choose high-quality, extra virgin for the best flavor.
  • 1.5 cups onion (diced into 1/2-inch pieces) Yellow or sweet onions work best; they add a nice sweetness to the soup.
  • 3 stalks celery (chopped) Fresh celery adds a crunchy texture and aromatic base.
  • 3 cloves garlic (minced) Fresh garlic is a must! It brings warmth and depth of flavor.
  • 20 oz ground turkey Look for lean turkey for a healthier option—80/20 is a good balance.
  • 1.5 cups carrots (sliced or diced) Fresh, organic carrots provide sweetness and vibrant color.
  • 5 cups cabbage (chopped into 1-inch squares) Any type of green cabbage works. Napa cabbage can be a great alternative for a gentler flavor.
  • 29 oz diced tomatoes Try using fire-roasted for an extra depth of flavor.
  • 5 cups turkey broth Homemade or store-bought; opting for low-sodium lets you control the seasoning.
For Seasoning
  • 2.5 tsp oregano Dried works fine, but fresh is absolutely divine if you have it!
  • 1.5 tsp basil Basil adds a sweet, aromatic touch.
  • 1.5 tsp parsley Fresh parsley adds brightness; if using dried, half the amount.
  • 1.5 tsp sage Earthy and warming, a lovely addition to this soup.
  • 1.5 tsp thyme Perfectly complements the flavors of the meat.
  • 1/2 tsp pepper Add more if you like it spicy!

Method
 

Preparation
  1. Dice the onion, chop the celery, mince the garlic, cut the carrots, and chop the cabbage into bite-sized pieces. Prepping beforehand makes the cooking process a breeze.
  2. In a large pot over medium heat, add 1 tbsp of olive oil until shimmering.
Cooking
  1. Toss in the diced onions and chopped celery, sautéing for 4-5 minutes until they turn translucent and fragrant.
  2. Stir in your minced garlic and cook for an additional minute until it becomes aromatic—don’t let it burn!
  3. Crumble in the 20 oz of ground turkey, cooking until it’s no longer pink, which should take about 8-10 minutes. Use a wooden spoon to break it up as it cooks.
  4. Stir in the carrots and cabbage, ensuring they are well-coated in the mixture.
  5. Pour in your 29 oz of diced tomatoes and 5 cups of turkey broth, mixing until everything is combined.
  6. Add in oregano, basil, parsley, sage, thyme, pepper, and the bay leaf. Bring the mixture to a lively boil.
  7. Reduce the heat and let it gently simmer for 15-20 minutes until the vegetables are tender but still vibrant. Keep an eye on it and stir occasionally!
  8. Remove the bay leaf, taste, and adjust seasonings as desired. Serve hot, garnished with fresh parsley if you like!

Notes

Store any leftovers in an airtight container in the fridge for 3-4 days. It also freezes beautifully for up to 3 months—just ensure it’s completely cooled before freezing.