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Traditional Stuffed Cabbage Soup with Ground Turkey

A comforting and hearty twist on a classic stuffed cabbage dish, this soup combines ground turkey, fresh vegetables, and aromatic herbs for a wholesome meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp olive oil A healthy fat to sauté the vegetables.
  • 1.5 cups onion, diced into 1/2-inch pieces Sweet or yellow onions work beautifully.
  • 3 stalks celery, chopped Adds crunch and subtle flavor.
  • 3 cloves garlic, minced Enhances the soup's flavor.
  • 20 oz ground turkey Lean turkey is a healthier option.
  • 1.5 cups carrots, diced Adds depth and color.
  • 5 cups cabbage, chopped into 1-inch squares Green cabbage is traditional.
  • 29 oz diced tomatoes Look for low-sodium options.
  • 5 cups turkey broth Homemade is ideal for flavor.
Herbs and Spices
  • 2.5 tsp oregano
  • 1.5 tsp basil
  • 1.5 tsp parsley
  • 1.5 tsp sage
  • 1.5 tsp thyme
  • 1/2 tsp pepper Freshly cracked will enhance flavor.
  • 1 ea bay leaf Essential for flavoring the soup.

Method
 

Preparation
  1. Start by dicing the onion, chopping the celery, mincing the garlic, cutting the carrots, and chopping the cabbage into bite-sized pieces.
Cooking
  1. In a large pot, heat the olive oil over medium heat. Add the onions and celery, sauté for about 4-5 minutes until the onions are translucent.
  2. Stir in the minced garlic and sauté for another minute until fragrant.
  3. Crumble in the ground turkey, cooking for 8-10 minutes until browned.
  4. Add the diced carrots and chopped cabbage, stirring to coat with oil. Pour in the diced tomatoes and turkey broth.
  5. Sprinkle in the herbs and pepper, then add the bay leaf. Stir everything together well and bring it to a boil.
  6. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes until all vegetables are tender.
  7. Remove the bay leaf before serving, taste the soup, and adjust the seasoning as needed.
  8. Serve hot and garnish with fresh herbs or a sprinkle of parmesan cheese if desired.

Notes

This soup tastes even better the next day. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months. Not recommended for long periods at room temperature.