Skip to Content
Cabbage Roll Soup served in a bowl

Cabbage Roll Soup

This soup captures all the delicious flavors of traditional cabbage rolls in a fraction of the time.
Cabbage Roll Soup served in a bowl

A hearty and healthy Cabbage Roll Soup is just the thing to warm you up on a chilly afternoon. Just be sure to prep the Paleo Chicken Bone Broth ahead of time with this recipe. You can also use Vegetable Broth to give your soup a more earthy flavor.

Note that both recipes make more than four cups of broth, but you can freeze the leftovers to use later in one of these savory recipes below: 

Feel free to use shredded chicken in this recipe instead of ground turkey for a different flavor profile. For more nutrients, add various veggies—the more the merrier! 

TIP: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients. 

Love our recipes? Make going Paleo even easier and download our 7-Day and 28-Day digital meal plans!


  • Serves: 6
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
Print this Recipe


  • 2 tbsp olive oil

  • 1 yellow onion, diced

  • 2 carrots, chopped

  • 2 celery ribs, chopped

  • 1 lb ground turkey or ground chicken

  • 2 garlic cloves, minced or pressed

  • 1 small head green cabbage, sliced

  • 2 tomatoes, chopped (AIP - omit)

  • 1 15-oz can no-salt tomato sauce (AIP - omit)

  • 4 cups Paleo chicken bone broth

  • 1 1/2 tsp Italian seasoning

  • 1 tsp oregano

  • 1/2 tsp fennel seeds

  • 1/4 tsp red pepper flakes (AIP - omit)

  • 1/4 cups fresh parsley, chopped


  1. Heat olive oil in a large Dutch oven over medium heat. Sauté onions, carrots, and celery until softened, 5-7 minutes. Set aside in a bowl.

  2. In the same Dutch oven add ground turkey and cook until browned, about 5 minutes.

  3. Add cooked vegetables, garlic, cabbage, tomatoes, bone broth, Italian seasoning, fennel seeds, and red pepper flakes to the Dutch oven.

  4. Cover and bring to a boil, then reduce the heat to low and let simmer for 20 minutes.

  5. Divide soup into bowls and garnish with fresh parsley. Serve warm. Leftovers will keep in the refrigerator for 3-4 days.

Explore More Recipes

back to top