A good cabbage soup is one of the most practical dinners you can make on a busy week: it uses inexpensive vegetables, comes together in one pot, and fills you up without feeling heavy. This version adds lean ground turkey so the bowl has real staying power, with roughly 25g of protein per serving. This cabbage soup with ground turkey is built on a simple sequence. You brown the turkey with aromatics, build a savory base with tomatoes and broth, then simmer shredded cabbage until tender but not mushy. The result is brothy, comforting, and bright enough to eat all week. The recipe makes 6 generous servings, so it is easy to scale up or split for lunches. Read on for the ingredient notes, method, storage guidance and variations, including a lighter version.
Full recipe below
Cabbage Soup with Ground Turkey
Why this cabbage soup with ground turkey works
Cabbage is a dense, mild vegetable that softens into sweetness as it simmers, and it holds its shape far better than most greens. That means you get satisfying bites in every spoonful rather than a pot of mush. Pairing it with ground turkey adds protein and body without the heavy richness of ground beef. For more on the nutrient profile of the vegetables used here, the USDA FoodData Central database lists values for raw cabbage, tomatoes and onions. The flavor comes from layering rather than from long simmering. Browning the turkey with onion and garlic creates savory notes, a splash of tomato paste deepens the base, and a little apple cider vinegar at the end brightens the whole pot. Each step takes only a few minutes, so the soup is ready in about 45 minutes from start to finish. It is also a flexible, budget-friendly dinner. Green or savoy cabbage both work, and the recipe needs only one pot. If you want more quick one-pot dinners, you might enjoy these turkey tacos in lettuce boats for a different take on lean poultry.
Ingredients for cabbage soup, and how to choose them
- 1 lb lean ground turkey (93% lean): Choose 93% lean for enough fat to brown well without greasiness. Ground turkey is safe to cook from the package, but never leave it at room temperature for more than two hours.
- 1 tbsp olive oil: A neutral-tasting oil that can handle medium heat for browning the turkey.
- 1 medium yellow onion, diced: Yellow onions turn sweet when cooked and form the base of the soup.
- 2 carrots, peeled and sliced: Carrots add natural sweetness and color. Thin coins cook faster.
- 2 celery stalks, sliced: Celery adds a savory, herbal backbone to the broth.
- 3 cloves garlic, minced: Add garlic after the onion softens so it does not scorch.
- 1 small head green cabbage (about 1.5 lb), cored and shredded: Green cabbage holds its texture best. Savoy cabbage is more tender and works well too.
- 1 (14.5 oz) can diced tomatoes: Use plain or fire-roasted tomatoes for depth.
- 1 tbsp tomato paste: Cooking the paste briefly removes its raw edge and adds richness.
- 6 cups low-sodium chicken broth: Low-sodium broth lets you control the salt. Vegetable broth also works for a meatless version.
- 1 tsp dried thyme and 1 tsp smoked paprika: Dried herbs bloom well in the hot fat, giving a warm, savory profile.
- 1 bay leaf: Remove before serving.
- 1 tbsp apple cider vinegar: Stirred in at the end to brighten the flavors.
- Salt and black pepper: Season in stages, tasting near the end.
How to make cabbage soup step by step
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground turkey, breaking it up with a spoon, and cook for 5 to 6 minutes until no pink remains and it begins to brown.
- Stir in the onion, carrots and celery. Cook for 5 minutes, stirring occasionally, until the onion turns translucent and the vegetables soften slightly.
- Add the garlic, tomato paste, thyme and smoked paprika. Stir constantly for about 1 minute until fragrant and the paste darkens slightly.
- Pour in the diced tomatoes with their juices and scrape up any browned bits from the bottom of the pot. Add the broth and bay leaf, and bring to a boil.
- Add the shredded cabbage a large handful at a time, stirring until it wilts enough to fit. Reduce the heat to medium-low so the soup simmers gently.
- Cover partially and simmer for 20 to 25 minutes, until the cabbage is tender and the carrots are easily pierced with a fork.
- Remove the bay leaf, stir in the apple cider vinegar, and season with salt and pepper to taste. Taste the broth first, because the chicken broth and tomatoes already contribute salt.
- Check that the turkey reaches 165°F in the thickest part of the pot before serving. Use a food thermometer to confirm, as FoodSafety.gov lists 165°F as the safe minimum internal temperature for poultry.
Storage and reheating your cabbage soup
Let the soup cool for no more than two hours at room temperature, then transfer it to airtight containers. Refrigerate it promptly. The FoodSafety.gov cold food storage chart advises that cooked leftovers keep safely in the refrigerator for 3 to 4 days. To freeze, portion the soup into freezer-safe containers and leave about an inch of headspace for expansion. It keeps well for up to 3 months. Cabbage softens further after freezing, so expect a slightly more tender texture once thawed. Reheat on the stovetop over medium heat, stirring occasionally, until the soup is steaming throughout and reaches 165°F. Add a splash of broth or water if it has thickened in the fridge. Avoid boiling hard for long periods, which can make the cabbage fall apart.
Common mistakes to avoid with cabbage soup
- Overcooking the cabbage: Add it in stages and simmer only until tender. Cabbage that cooks too long turns grey and watery.
- Skipping the browning step: Let the turkey sit undisturbed for a minute or two so it develops color. Pale, steamed turkey tastes flat.
- Salting too early: Broth and canned tomatoes are already salty. Taste and season only at the end.
- Crowding the pot: A pot that is too full takes longer to come to a simmer and steams the vegetables instead of softening them.
- Skipping the vinegar: A small splash of acid at the end brightens the whole soup. If you skip it, the flavor can taste dull.
- Undercooking the turkey: Ground turkey must reach 165°F. Check the temperature rather than relying on color alone.
Swaps, variations and a lighter cabbage soup
- Lighter option: Use 93% lean turkey breast mince or extra-lean ground turkey, reduce the oil to 1 tsp, and use only 1 cup of broth less if you prefer a thicker bowl. Keep the vegetables as written for the lowest calorie count.
- Meatless version: Replace the turkey with 1 (15 oz) can of drained white beans or lentils, and use vegetable broth.
- Spicy version: Add 1/2 tsp red pepper flakes with the garlic, or a diced jalapeno with the onion.
- Italian style: Stir in 1 cup of cooked small pasta or 1/2 cup of brown rice during the last 10 minutes.
- Different cabbage: Savoy or napa cabbage works. Napa cooks faster, so reduce the simmer time by about 5 minutes.
- Extra vegetables: Diced zucchini or green beans can be added with the cabbage. For a nutrient-rich side to round out the bowl, a crisp mason jar salad adds fresh crunch to a lunch.
What to serve with cabbage soup
Cabbage soup is hearty enough to stand alone, but a few simple sides make it feel complete. A slice of crusty whole-grain bread or a warm corn tortilla helps soak up the broth. A handful of shredded cheddar or a spoonful of plain Greek yogurt adds creaminess and extra protein. For a fuller meal, pair the soup with a green salad dressed with lemon and olive oil, or serve it alongside roasted potatoes. If you are building a balanced plate, the Dietary Guidelines for Americans encourage pairing protein-rich dishes with vegetables and whole grains, and this soup already covers the vegetable part. Garnish with chopped parsley or green onions for a fresh finish.
Frequently asked questions
Can I make cabbage soup with ground turkey ahead of time?
Yes. Cabbage soup with ground turkey keeps well for 3 to 4 days in the refrigerator, and it freezes for up to 3 months. The flavor often improves after a day as the ingredients meld.
What is the best cabbage for this soup?
Green cabbage holds its texture best during simmering. Savoy cabbage is more tender and also works well. Napa cabbage cooks faster, so check it a few minutes early.
Is cabbage soup with ground turkey high in protein?
A pound of 93% lean ground turkey provides a substantial amount of protein across six servings, roughly 25g per bowl depending on your exact ingredients. You can confirm the numbers with the USDA FoodData Central database using your specific brands.
How do I make a cabbage soup that is lower in calories?
Use extra-lean ground turkey, reduce the oil to 1 tsp, and keep the vegetables as written. Skipping any added starch like rice or pasta also keeps each bowl light.
Can I use a different meat in this cabbage soup?
Yes. Lean ground beef or ground chicken works in the same method. Whichever meat you choose, cook it to a safe internal temperature before adding the vegetables.
How do I know when the cabbage soup is done?
The cabbage should be tender enough to bite through easily, and the carrots should be soft when pierced with a fork. The turkey must reach 165°F.
Cabbage Soup with Ground Turkey
A hearty, high-protein one-pot cabbage soup with lean ground turkey, tomatoes and savory herbs.
Ingredients
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground turkey and cook 5 to 6 minutes, breaking it up, until browned.
- Stir in the onion, carrots and celery. Cook 5 minutes until the onion is translucent.
- Add the garlic, tomato paste, thyme and smoked paprika. Stir for about 1 minute until fragrant.
- Add the diced tomatoes with juices and the broth and bay leaf. Scrape up browned bits and bring to a boil.
- Add the shredded cabbage in handfuls, then reduce heat to medium-low.
- Simmer partially covered 20 to 25 minutes, until the cabbage and carrots are tender.
- Remove the bay leaf, stir in the apple cider vinegar, and season with salt and pepper to taste.
- Confirm the turkey has reached 165°F in the thickest part before serving.
Notes
- Store cooled soup in the refrigerator for 3 to 4 days or freeze for up to 3 months.
- For a lighter version, use extra-lean turkey and 1 tsp oil.
Nutrition per serving
- Calories
- 241
- Protein
- 21.4g
- Carbs
- 17.9g
- Fat
- 10.8g
- Saturated fat
- 2.4g
- Fiber
- 1.3g
- Sugar
- 4.5g
- Sodium
- 258mg
- Cholesterol
- 56mg
