This hearty and comforting Savoy Cabbage Roll Soup (with Spinach and Beans) captures all the flavours of traditional cabbage rolls with a fraction of the effort!
This soup is a family-friendly winner, perfect for chilly days or when you crave a satisfying, nutrient-packed meal. Loaded with tender cabbage, rice, ground beef, and a savory tomato broth. Serve it with crusty bread to soak up the flavourful broth.
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Savoy Cabbage Roll Soup Vegetarian Option
To make this hearty soup vegetarian, omit the ground beef and Worcestershire sauce. Use vegetable broth instead of beef broth and add an extra can of beans and diced mushrooms for a hearty texture.
Ingredients
Base
- Tallow or olive oil
- Onion
- Garlic
- Lean ground beef
- Salt
- Black pepper
Vegetables
- Cabbage
- Carrots
- Celery ribs
- Baby spinach
Broth and Seasonings
- Beef broth
- Crushed fire roasted tomatoes
- Tomato paste
- Worcestershire sauce
- Smoked paprika
- Paprika
- Aleppo pepper (optional)
- Cayenne pepper
- Salt and freshly ground black pepper
Rice and Beans
- Wild rice
- Cannellini beans
Finishing Touches, Optional
- Fresh parsley
- Grated Parmesan
- Chili pepper flakes
- Hot sauce
- Crusty bread or rolls
See the recipe card below for quantities.
Instructions
Cook the Base
In a large 8-quart stockpot, heat the tallow or olive oil over medium-high heat. Add the ground beef, salt, and black pepper. Cook, breaking up the beef with a wooden spoon, until browned and cooked through, about 5–6 minutes. Use a slotted spoon to transfer the beef to a plate lined with paper towels.
Sauté the Vegetables
Reduce heat to medium. Add the onions, celery, carrots, smoked paprika, paprika, Aleppo pepper, and cayenne. Sauté for 4–5 minutes until softened. Stir in the garlic and cook for an additional 2–3 minutes until fragrant.
Deglaze the Pot
If needed, drain any excess grease from the pot. Add a splash of broth to deglaze, scraping up any browned bits from the bottom of the pot.
Add the Cabbage and Broth
Stir in the chopped cabbage, crushed tomatoes, tomato paste, Worcestershire sauce, and remaining broth. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes, stirring occasionally. Season with salt and pepper, if required.
Finish the Soup
Add the cooked ground beef, beans, and spinach to the pot. If serving the soup immediately, stir in the cooked wild rice. Simmer for an additional 10 to 15 minutes until everything is warmed through. If you prefer a thinner soup, stir in additional broth, ½ cup at a time, until your desired consistency is reached.
Tip for Reheating: If you plan to store and reheat the soup, consider adding the rice only when serving, as it will continue to absorb liquid and thicken the soup over time.
Serve
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan if desired. Serve warm with crusty bread or rolls on the side.
Watch how this Savoy Cabbage Roll Soup was made
Tips for Success
Wild Rice Benefits: Wild rice adds a nutty flavour and chewy texture to the soup, enhancing its overall depth. It’s also rich in antioxidants, fiber, and protein, making it a nutritious addition. Cooking and refrigerating the rice the day before helps it hold its shape better when reheated and creates resistant starch, which may help lower its glycemic index.
Rice Variations: Use cooked white rice, brown rice or cauliflower rice in place of wild rice if preferred.
Meat Options: Substitute the ground beef with ground chicken, ground turkey, ground pork, Italian sausage or a plant-based alternative for different flavour profiles.
Spice Level: Adjust the cayenne pepper and Aleppo pepper to control the heat level. Or serve with chili peppers and hot sauce on the side.
Storage: Store leftovers in an airtight container or freezer bags in the fridge for up to 4 days or freeze for up to 3 months. You may need to add more stock to thin it down.
Serving Suggestions
Pair this soup with: A simple green salad with a tangy vinaigrette. Crusty sourdough bread or garlic bread. And or a side of pickled vegetables for a tangy contrast.
Meal Prep Made Easy
Cabbage Roll Soup is an excellent candidate for meal prepping, making a busy weeknight a breeze. Prepare a big batch over the weekend and portion it into individual containers for a week’s worth of lunches or dinners. It reheats beautifully, and the flavours deepen as it sits, making it even more delicious the next day. You can also freeze it in freezer-safe containers for up to three months. Simply thaw and warm it on the stovetop (add more stock if it’s too thick) for a no-fuss meal. Whether you are feeding the whole family or planning ahead, this soup is a reliable and satisfying choice.
More Cozy Soups To Love
Here are a few more of our favourite soups that warm the heart and nourish the soul.
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Savoy Cabbage Roll Soup (with Spinach and Beans)
Ingredients
Base
- 2 tablespoons tallow or olive oil
- 1 medium onion diced (about 1 cup) (I used a small red and a small white onion)
- 4 garlic cloves minced
- 1 pound lean ground beef
- ½ teaspoon salt or more to taste
- ½ teaspoon black pepper
Vegetables
- 1 small head savoy cabbage or green cabbage about 2 pounds or 10 cups, chopped
- 2 carrots diced
- 2 celery ribs diced
- 8 oz baby spinach chopped
Broth and Seasonings
- 7 cups beef broth no salt added recommended, plus more if you prefer a thinner soup
- 1 28-ounce can crushed fire roasted tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- 1 teaspoon Aleppo pepper optional
- ½ teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
Rice and Beans
- 3 cups cooked wild rice See TIPS in the NOTES section below.
- 1 398 g can cannellini beans, drained and rinsed
Finishing Touches, Optional
- 2 tablespoons fresh parsley chopped
- Grated Parmesan
- Chili pepper flakes
- Hot sauce
- Crusty bread or rolls for serving
Instructions
- Cook the Base: In a large 8-quart stockpot, heat the tallow or olive oil over medium-high heat. Add the ground beef, salt, and black pepper. Cook, breaking up the beef with a wooden spoon, until browned and cooked through, about 5–6 minutes. Use a slotted spoon to transfer the beef to a plate lined with paper towels.
- Sauté the Vegetables: Reduce heat to medium. Add the onions, celery, carrots, smoked paprika, paprika, Aleppo pepper, and cayenne. Sauté for 4–5 minutes until softened. Stir in the garlic and cook for an additional 2–3 minutes until fragrant.
- Deglaze the Pot: If needed, drain any excess grease from the pot. Add a splash of broth to deglaze, scraping up any browned bits from the bottom of the pot.
- Add the Cabbage and Broth: Stir in the chopped cabbage, crushed tomatoes, tomato paste, Worcestershire sauce, and remaining broth. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes, stirring occasionally. Season with salt and pepper, if required.
- Finish the Soup: Add the cooked ground beef, beans, and spinach to the pot. If serving the soup immediately, stir in the cooked rice. Simmer for an additional 10 to 15 minutes until everything is warmed through. If you prefer a thinner soup, stir in additional broth, ½ cup at a time, until your desired consistency is reached.Tip for Reheating: If you plan to store and reheat the soup, consider adding the rice only when serving, as it will continue to absorb liquid and thicken the soup over time.
- Serve: Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan if desired. Serve warm with crusty bread or rolls on the side.
- Rate this Recipe: If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
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