One-Pot Cabbage Roll Soup Recipe
One-Pot Cabbage Roll Soup combines lean ground turkey, tender cabbage, rice, and tomatoes in a savory, comforting broth. It uses everyday ingredients and a measured amount of rice to create a satisfying dinner for people looking for WW-friendly meal ideas. Everything cooks in one pot, making preparation, portioning, and cleanup easier. Make a batch for dinner and save individual portions for convenient lunches throughout the week.
Ingredients
- 1 pound 99% lean ground turkey
- 5 cups chopped green cabbage
- 2 medium carrots diced
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 can 14.5 ounces diced tomatoes
- 1 cup plain tomato sauce
- 5 cups low-sodium chicken broth
- ½ cup uncooked long-grain white rice
- 1 teaspoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add ground turkey and cook for 5–7 minutes, breaking it into small pieces, until browned and no longer pink. Verify an internal temperature of 165°F.
- Add diced onion and carrots. Cook for 3–4 minutes until the onion begins to soften.
- Stir in minced garlic and cook for another 30 seconds.
- Add diced tomatoes, tomato sauce, chicken broth, Italian seasoning, smoked paprika, salt, black pepper, and bay leaf. Stir well and bring to a gentle boil.
- Add chopped cabbage and uncooked rice. Stir to combine, then reduce the heat to low.
- Partially cover and simmer for 18–22 minutes, stirring occasionally, until the rice and cabbage are tender.
- Remove the bay leaf. Taste and adjust seasoning, then stir in fresh parsley.
- Allow the soup to rest for five minutes. Divide into six equal portions and serve warm.