Cabbage Roll Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound ground turkey (or beef)
• 1 can (28 ounces) crushed tomatoes
• 1 cup long-grain rice
• 4 cups chicken broth
• 1 medium head green cabbage, cored and sliced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons tomato paste
• 1 cup water
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Add ground turkey, breaking it into small pieces with a spoon, and cook until browned.
4. 4 Stir in crushed tomatoes, rice, chicken broth, cabbage, paprika, oregano, salt, and pepper. Bring to a boil.
5. 5 Once boiling, reduce heat to low, cover, and simmer for 30 minutes or until rice is tender.
6. 6 Stir in tomato paste and water, cooking for an additional 5 minutes.
7. 7 Sprinkle with fresh parsley before serving.

Nutrition

Tips

• For a vegetarian option, replace ground turkey with an extra cup of beans like kidney or cannellini.
• This soup tastes even better the next day as flavors meld together.
• Customize spice levels with a dash of hot sauce or cayenne.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium heat until warmed through.

Serving Suggestions

• Serve with a slice of crusty bread for a complete meal.
• A dollop of sour cream or a sprinkle of grated cheese adds extra richness.

FAQ