Why You’ll Love This Cabbage Soup with Ground Turkey

• It’s a true one-pot meal. From browning the turkey to simmering the soup, everything happens in a single pot. That means less washing up and more time to relax while it bubbles away.
• The texture is wonderfully satisfying. You get the soft, almost sweet cabbage, the hearty bite of the ground turkey, and the little pops of flavour from the other veggies. It’s a complete meal in a bowl.
• It’s a fantastic fridge-cleaner. Have a lonely carrot or a half-used bell pepper? Toss it in! This soup is incredibly adaptable, so you can use what you have on hand without a second thought.
• It tastes even better the next day. Like many great soups, the flavours have a chance to mingle and deepen overnight. Making a big batch means delicious lunches for days.

Ingredients & Tools

• 1 tbsp olive oil
• 1 lb (450 g) lean ground turkey
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp smoked paprika (trust me on this!)
• 1 (14.5 oz / 410 g) can diced tomatoes, with their juices
• 6 cups low-sodium chicken or vegetable broth
• ½ head of a medium green cabbage (about 1 lb / 450 g), cored and thinly sliced
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish, optional but nice)

Tools: A large stockpot or Dutch oven (at least 5-6 quarts), a wooden spoon, and a sharp knife.

The smoked paprika is my little secret—it adds a subtle, smoky depth that really elevates the soup from simple to spectacular. And using low-sodium broth gives you full control over the seasoning, so you can salt it perfectly to your taste.

Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip browning the turkey. Taking a few extra minutes to get a nice, golden-brown colour on the ground turkey adds a ton of flavour to the base of the soup. It’s the foundation of everything!
• How to slice the cabbage. Remove the tough core, then cut the half-head into wedges. Lay each wedge flat on your cutting board and slice thinly. You want shreds that will cook down nicely and be easy to eat.
• Dice your veggies evenly. Try to cut the onion, carrots, and celery into pieces that are roughly the same size. This isn’t just for looks—it ensures they all cook at the same rate.
• Taste as you go! The most important tool in your kitchen is your palate. Season in layers: a little salt when you sauté the veggies, then again after you add the broth, and a final adjustment at the very end.

How to Make Cabbage Soup with Ground Turkey

Serving Suggestions

Complementary Dishes

• Crusty, buttered sourdough bread — There’s nothing better for dunking into that rich broth and soaking up every last drop. The chewy texture is a perfect contrast to the soup.
• A simple, crisp green salad with a lemon vinaigrette — The bright, acidic salad provides a lovely, refreshing counterpoint to the hearty, savoury nature of the soup.
• A sprinkle of grated Parmesan or a dollop of pesto — Adding a cheesy or herby finish right at the end gives each bowl a luxurious, restaurant-quality touch.

Drinks

• A crisp, dry white wine like Sauvignon Blanc — Its acidity cuts through the richness of the soup beautifully and cleanses the palate between spoonfuls.
• A cold, malty lager or pale ale — The beer’s carbonation and slight bitterness are a classic, comforting pairing with a hearty turkey-based soup.
• Sparkling water with a squeeze of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and keep things light.

Something Sweet

• Warm apple crumble with vanilla ice cream — The warm, spiced apples and cool cream are the ultimate cozy dessert to follow a comforting bowl of soup.
• A few squares of dark chocolate (70% cocoa) — A simple, elegant way to end the meal. The bitterness of the chocolate is a perfect, not-too-sweet finale.
• Almond biscotti for dipping — These crunchy, nutty cookies are lovely on their own or dunked into a cup of tea or coffee after your meal.

Top Mistakes to Avoid

• Mistake: Overcrowding the pot when browning the turkey. If you dump a whole pound of turkey into a small pot, it will steam instead of brown. Use a large enough pot and don’t be afraid to cook in batches if necessary for that crucial caramelization.
• Mistake: Adding the cabbage too early. If you put the cabbage in at the same time as the carrots and celery, it will become far too soft and lose all its texture. Adding it later ensures it stays tender-crisp.
• Mistake: Skipping the final taste test. Soups need salt! Underseasoned soup is a common pitfall. Always taste and adjust the seasoning at the end, right before serving, as the flavours concentrate during cooking.
• Mistake: Boiling the soup vigorously. A gentle simmer is key. A rolling boil can make the turkey tough and cause the vegetables to break down too much, resulting in a murky-looking broth.

Expert Tips

• Tip: Brown the turkey in two batches. For the absolute best, most caramelized result, cook half the turkey at a time. This prevents steaming and gives you maximum flavour development right from the start.
• Tip: Add a Parmesan rind. If you have a leftover rind of Parmesan cheese in your fridge, toss it into the pot with the broth. It will melt into the soup, adding an incredible layer of umami richness. Just remember to fish it out before serving.
• Tip: Let it rest. If you have the time, turn off the heat and let the soup sit for 15-20 minutes before serving. This allows the flavours to marry and the ingredients to absorb the broth, making every bite more cohesive.
• Tip: Brighten it up at the end. Right before serving, a squeeze of fresh lemon juice or a splash of red wine vinegar can lift all the flavours and make the soup taste fresher and more vibrant.

FAQs

Can I make this soup in a slow cooker?
Absolutely! Brown the turkey and sauté the onions, carrots, and celery in a skillet first (this step is important for flavour). Then, transfer everything to your slow cooker, add the remaining ingredients except the cabbage, and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Stir in the cabbage during the last 30-45 minutes of cooking so it doesn’t get too mushy.

Can I freeze this cabbage soup?
Yes, it freezes wonderfully! Let the soup cool completely, then portion it into airtight containers, leaving a little space at the top for expansion. It will keep well for up to 3 months. The cabbage texture will be a bit softer after thawing, but the flavour will still be great. Thaw overnight in the fridge before reheating gently on the stove.

What can I use instead of ground turkey?
This recipe is very flexible. You can use lean ground beef, chicken, or even pork. For a plant-based version, lentils are a fantastic substitute. Use about 1 ½ cups of cooked brown or green lentils, adding them when you would add the turkey.

My soup tastes a bit flat. How can I fix it?
This usually means it needs more seasoning or acidity. First, add more salt and pepper in small increments, tasting after each addition. If it’s still lacking depth, a splash of something acidic—like lemon juice, vinegar, or even a dash of Worcestershire sauce—can work wonders to balance and brighten the flavours.

How long will leftovers last in the fridge?
Stored in an airtight container, your cabbage soup will be delicious for about 4-5 days. In fact, many people think it’s even better on the second or third day as the flavours continue to develop. Just reheat it gently on the stove or in the microwave.