This Spicy Cabbage and Rice Soup is a hearty twist on Cabbage Roll Soup, made with flavorful hot Italian sausage. It’s a perfect way to warm up on chilly days, and fills the kitchen with a comforting aroma.
The combination of tender cabbage, spicy sausage, and a rich tomato broth makes this soup incredibly satisfying. Plus, it’s a one-pot meal that’s simple to prepare and loaded with wholesome ingredients.
Why You Should Make This Spicy Cabbage and Rice Soup
- Quick and Easy Cabbage Soup: This one-pot spicy cabbage soup with sausage is simple to make and ready in under an hour.
- Ideal for Cold Weather: The warmth of the spicy sausage combined with the hearty cabbage and rice makes it the best cabbage soup for chilly days.
- Full of Flavor: With hot Italian sausage, fresh cabbage and a rich tomato broth, this homemade cabbage roll soup alternative is packed with bold, comforting flavors.
- Nutritious and Gluten-Free: This cabbage soup with rice is naturally gluten-free and loaded with healthy vegetables like cabbage, carrots and celery.
- Versatile One-Pot Meal: Serve this gluten-free cabbage and sausage soup as a main course or pair it with crusty bread or salad for a more substantial dinner option.
Ingredients
- Hot sausage links: Feel free to use bulk hot sausage, or ground beef for a more traditional take on cabbage roll soup.
- Green cabbage: You can substitute with Napa cabbage or Savoy cabbage for a slightly different texture.
- Rice: Use brown rice for added fiber, or try quinoa or cauliflower rice for a low-carb option.
- Carrot: Swap with parsnips or omit if preferred.
- Celery: You can replace it with fennel for a slight anise flavor, or leave it out altogether.
- Yellow onion: Red or white onions work just as well, or shallots for a milder taste.
- Garlic: Garlic powder can be used in a pinch, about 1/2 teaspoon for every clove.
- Chicken stock: Vegetable broth is a great alternative, or use beef stock for a richer flavor.
- Whole, peeled tomatoes: Diced tomatoes or crushed tomatoes can be used, or use fresh tomatoes, if available.
How to Make Spicy Cabbage and Rice Soup
- Once the hot sausage is browned, add in celery, onions, garlic, carrots and rice. Season with salt and pepper. Sauté for a few minutes.
- Add in the cabbage, tomatoes, bay leaves, and 4 cups of stock. Season with a pinch of salt.
- Bring to almost a boil, then reduce heat and simmer for 25-30 minutes.
- If the soup needs more liquid, add an additional cup of stock as it simmers.
- Taste for salt and remove the bay leaves.
- Stir in the fresh parsley.
- Ladle into soup bowls and garnish with fresh parsley, cracked black pepper, and Parmesan cheese.
How to Serve and Store Leftover Cabbage and Rice Soup
- Serve with: Crusty bread, a side salad or grilled cheese to make it a full meal.
- Store in the refrigerator in an airtight container for up to 3 days.
- Reheat on the stove over low heat, adding a little extra stock or water, if needed.
- Freezing: Cool the soup completely, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator and reheat with extra stock, if needed.
More Hearty Soups to Love
- Italian Sausage Orecchiette Soup
- Sausage Cheese Tortellini Soup
- Cabbage Roll Soup
- Cheesy Stuffed Pepper Soup
Spicy Cabbage and Rice Soup
- Total Time: 40 minutes
- Yield: 10 servings 1x
Description
This Spicy Cabbage and Rice Soup is a hearty twist on cabbage roll soup, made with flavorful hot Italian sausage in a warm tomato broth.
Ingredients
- 1 pound hot Italian sausage links, casings removed
- 1 medium head green cabbage (about 4 cups), diced
- 1/2 cup white rice
- 1 carrot, minced
- 1 celery stalk, minced
- 1/2 yellow onion, minced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4–5 cups chicken stock
- 1 28-ounce can whole, peeled tomatoes, crushed
- 2 bay leaves
- 2 tablespoons fresh chopped parsley, plus more for garnish
- Cracked black pepper, for garnish
- Parmesan cheese, for garnish
Instructions
- Start browning the hot sausage in a large soup pot, breaking it apart as it browns.
- Once browned, add in celery, onions, garlic, carrots and rice. Season with salt and pepper. Sauté for a few minutes.
- Add in the cabbage, tomatoes, bay leaves and 4 cups of stock. Season with a pinch of salt.
- Bring to almost a boil, then reduce heat and simmer for 25-30 minutes.
- If the soup needs more liquid, add an additional cup of stock as it simmers.
- Taste for salt.
- Remove and discard the bay leaves.
- Stir in the fresh parsley.
- Ladle into soup bowls and garnish with fresh parsley, cracked black pepper and Parmesan cheese.
- ENJOY!
Notes
- Hot sausage in casings tends to have more flavor than bulk.
- Basmati or Jasmine rice works well in this recipe. Easily substitute with any medium-grain white or brown rice.
- Simmer longer if you want the cabbage more tender.
- Check the liquid levels as the cabbage soup is simmering. Add more stock, as needed.
- Taste for salt after simmering.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: American
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