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One-Pot Cabbage Roll Soup with Ground Turkey

A comforting and hearty soup that combines the rich flavors of traditional cabbage rolls with ground turkey, rice, and aromatic vegetables, all cooked in one pot for minimal cleanup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Eastern European
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2.5 tbsp olive oil For sautéing. Extra-virgin is a great option for added flavor!
  • 2 lb ground turkey Lean and flavorful. You can substitute with chicken or plant-based options.
  • 5 cups cabbage, chopped into 1-inch pieces Fresh cabbage works best for texture and nutrients.
  • 1.25 tsp salt To taste. Adjust based on your preferences!
  • 0.5 tsp black pepper Freshly ground adds the best flavor.
  • 2 pieces bay leaves They infuse the soup with depth and aroma.
  • 0.25 cup long-grain white rice Regular or use brown for a healthier twist.
  • 1 cup onion, diced into 1/2-inch pieces Shallots can be a milder substitute!
  • 1.25 tsp Italian seasoning An easy way to add depth. You can also use fresh herbs!
  • 0.75 cup carrots, sliced into 1/4-inch rounds Fresh carrots pop with sweetness and color.
  • 5 cups beef broth You can also use vegetable broth for a vegetarian version.
  • 14.5 oz diced tomatoes Canned works great! Opt for those without added sugar.
  • 1 tbsp Worcestershire sauce Adds umami flavors. Vegan versions are available!
  • 2 tbsp tomato paste For richness, but you could use crushed tomatoes if necessary.
  • 1 tsp paprika Adds warmth; smoked paprika can add a lovely smokiness!
  • 0.25 tsp red pepper flakes Feel free to adjust the heat level.
  • Fresh parsley for garnish Adds color and freshness!

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium-high heat.
  2. Add the ground turkey and cook, breaking it apart with your spatula, for about 8-10 minutes until the turkey is cooked through and lightly browned.
  3. Stir in the diced onion and sliced carrots, cooking for an additional 5-7 minutes until softened.
  4. Add in the Italian seasoning and paprika, stirring for about 1 minute until fragrant.
  5. Mix in the tomato paste and let it cook for 2 minutes to deepen the flavors.
  6. Pour in 1/2 cup of beef broth, scraping up any browned bits from the bottom of the pot.
  7. Then, add the remaining beef broth, diced tomatoes, Worcestershire sauce, rice, cabbage, bay leaves, and red pepper flakes.
  8. Raise heat and bring your soup to a boil.
  9. Once boiling, reduce heat and let it simmer uncovered for about 35 minutes, or until the cabbage and rice are tender.
  10. Remove the bay leaves and taste for seasoning—adjust salt and pepper as needed.
  11. Ladle into bowls and garnish with fresh parsley.

Notes

If you like your soup thicker, you can simmer it a little longer to reduce the broth. For an extra layer of flavor, try adding a squeeze of lemon juice just before serving.