Cabbage Soup

This isn't your typical cabbage diet soup. It's a complete, satisfying meal packed with protein, fiber, and plenty of flavor. Shredded chicken, smoky sausage, and white beans make it hearty and filling, while cabbage, carrots, and celery add vegetables and fiber to help keep things…moving. It's budget-friendly, comes together in one pot, and makes enough for leftovers throughout the week.

Growing up, my mom would make cabbage soup whenever she was trying to lose weight. It was simple, loaded with vegetables, and surprisingly satisfying. This is my upgraded version with a little more protein and a lot more flavor. And for a touch of brightness it goes great with a squeeze of lemon.

Ingredients

12 oz smoked sausage, sliced into rounds (kielbasa or andouille)

2 cups cooked shredded chicken (rotisserie chicken works great)

2 tbsp olive oil, if needed

1 medium yellow onion, diced

2 carrots, sliced

2-3 celery stalks, sliced

5 cloves garlic, minced

1 tbsp tomato paste

1 can (14.5 oz) diced tomatoes, with juices

1-2 cans (15 oz) cannellini beans, drained and rinsed

½ medium green cabbage, chopped into bite-sized pieces (about 5–6 cups)

6-6 cups low-sodium chicken broth

2 bay leaves

1 tsp smoked paprika

1 tsp Italian seasoning

Salt and freshly cracked black pepper, to taste

1–2 tsp apple cider vinegar or fresh lemon juice, optional

Fresh parsley, for garnish

1. Heat a large Dutch oven or soup pot over medium-high heat. Add the sliced smoked sausage and cook for 4–5 minutes until browned and slightly crispy around the edges. Remove the sausage and set aside, leaving the drippings in the pot.

2. Add a little olive oil if needed, then add the diced onion, carrots, and celery. Cook for 5–6 minutes until the vegetables begin to soften.

3. Stir in the minced garlic and cook for another 30 seconds until fragrant.

4. Add the tomato paste, smoked paprika, and italian seasoning. Stir and cook for about 1 minute to develop the flavors.

5. Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot.

6. Add the chicken broth, bay leaves, and drained white beans. Bring to a gentle boil, then reduce the heat and simmer uncovered for 12–15 minutes.

7. Add the chopped cabbage and simmer for another 5-8 minutes until tender but still slightly firm. Avoid overcooking so the cabbage doesn't become mushy.

8. Return the browned sausage to the pot along with the cooked shredded chicken. Simmer for another 3–5 minutes until everything is heated through.

9. Remove the bay leaves. Taste and season with salt and black pepper. Add 1–2 teaspoons of apple cider vinegar or fresh lemon juice if desired to brighten the flavors.

10. Garnish with fresh parsley and serve hot.

Comforting cabbage soup