Classic Homemade Cabbage Soup
This Classic Homemade Cabbage Soup is the kind of comforting, old-fashioned recipe that instantly brings back memories of family kitchens and big pots simmering on the stove. It’s hearty, flavorful, and packed with tender cabbage, vegetables, ground beef, and pasta in a rich tomato broth.
Honestly, it smells absolutely incredible while cooking — the kind of soup that fills the whole house with warmth. One bite and you’ll understand why so many people say it tastes just like the cabbage soup their mom or grandma used to make.
🧾 Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- ½ head green cabbage, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 green bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 6 cups beef or vegetable broth
- 1 cup pasta (bowtie or elbow)
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and black pepper to taste
👩🍳 Instructions
1. Brown the Beef
In a large soup pot, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain any excess grease.
2. Cook the Aromatics
Add the chopped onion, garlic, celery, and bell pepper. Cook for 4–5 minutes until softened and fragrant.
3. Add the Vegetables
Stir in cabbage and carrots. Cook for 3–4 minutes to soften slightly.
4. Build the Soup
Add diced tomatoes, broth, paprika, Italian seasoning, salt, and pepper. Bring to a boil.
5. Add the Pasta
Reduce heat to a simmer and add pasta. Cook for 10–12 minutes until the pasta and vegetables are tender.
6. Serve
Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh parsley if desired.
🍽️ Serving Suggestions
- Serve with warm crusty bread or cornbread.
- Add a sprinkle of Parmesan cheese for extra flavor.
- Pair with a simple green salad for a complete meal.
📊 Estimated Nutrition (per serving)
- Calories: ~310
- Protein: 22g
- Carbohydrates: 24g
- Fiber: 5g
- Fat: 13g
- Sodium: ~520 mg
✨ Cooking Tip: Like many homemade soups, this cabbage soup actually tastes even better the next day, after the flavors have had time to fully blend together.