Cabbage Roll Soup with Mushrooms & Ground Turkey
All the cozy flavor of classic cabbage rolls in one pot! This high-protein cabbage roll soup is made with ground turkey, mushrooms, rice, and tender cabbage simmered in a tangy tomato broth and finished with a splash of cream. Comforting, simple, and perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 8 oz mushrooms finely chopped
- 1 lb ground turkey
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- ½ head green cabbage chopped (about 6 cups)
- 1 can 28 oz crushed tomatoes
- 4 cups chicken broth
- 1 cup water
- 1 bay leaf
- 1 cup cooked rice white or jasmine
- ¼ cup heavy cream
- ½ cup tomato sauce optional, for richness
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and finely chopped mushrooms and sauté until golden and softened, about 5-7 minutes.
- Add the ground turkey and season with salt and pepper. Break it up as it cooks until browned and savory, about 5-6 minutes.
- Stir in the chopped cabbage and let it wilt down for 3-4 minutes.
- Add the crushed tomatoes, chicken broth, water, bay leaf, and cooked rice. Stir to combine.
- Bring to a simmer and cook for 20-25 minutes, until the cabbage is tender and the flavors deepen.
- Reduce the heat to low. Remove the bay leaf, then stir in the heavy cream and tomato sauce, if using.
- Taste and adjust the seasoning with more salt and pepper as needed. Serve warm.
Video
Notes
Mushrooms: Chop the mushrooms finely so they blend into the broth and mimic the texture of ground meat, which is great for picky eaters.
Soup thickness: For a brothier soup, add more broth or water. The rice will keep absorbing liquid as the soup sits.
Uncooked rice: Add ½ cup uncooked rice with the broth, and simmer until tender, adding extra liquid as needed.
Cream: Always lower the heat before adding the cream so it doesn't curdle in the hot tomato broth.
Storage: Refrigerate in an airtight container for up to 4 days. Add a splash of broth when reheating.
Freezing: Freeze for up to 3 months. For the best texture, freeze the soup before adding the cream, then stir the cream in after reheating.
Soup thickness: For a brothier soup, add more broth or water. The rice will keep absorbing liquid as the soup sits.
Uncooked rice: Add ½ cup uncooked rice with the broth, and simmer until tender, adding extra liquid as needed.
Cream: Always lower the heat before adding the cream so it doesn't curdle in the hot tomato broth.
Storage: Refrigerate in an airtight container for up to 4 days. Add a splash of broth when reheating.
Freezing: Freeze for up to 3 months. For the best texture, freeze the soup before adding the cream, then stir the cream in after reheating.