Budget friendly AND healthy soup made from items you probably have in your pantry! Ground turkey is used with veggies and rice to replicate a family favorite stuffed cabbage dinner.
Happy Monday! Ready to kick off another crazy week!? I’ve been eating cookies like it’s my job lately. Well, it kind of is… but this soup totally counteracts the sugar damage, right? This time of year, I let my self indulge a bit. How often do you really get fudge, cookies and tasty treats? You HAVE to live a little!
I love to make 1-2 different soups each week to have for lunches or a quick dinner. Usually I end up freezing the other half of the batch, but this one was a huge hit with everyone. This Stuffed Cabbage Soup is what I like to call a “fridge cleaner”. You can use whatever veggies you have on hand to fill it up. Also, if you’re not a fan of turkey, you can use beef or ground chicken. Very versatile! I’m assuming this would be great in the slow-cooker, too.
- 1.25 lbs ground turkey
- 1 tablespoon EVOO
- 1 jar of marinara sauce (regular, 24 oz size)
- 14 oz can of diced tomatoes
- 1 small head of cabbage , shredded and cut into bite sized chunks
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2 cloves of garlic minced
- 1 cup white rice
- 1 teaspoon thyme
- 1 teaspoon Italian seasoning
- Salt & Pepper to taste
- 8 cups chicken stock (I use Better Than Boullion and water)
Heat a soup pot over medium heat. Add EVOO and heat for 1 minute.
Add ground turkey. Crumble with a flat spatula or spoon while cooking to break up meat. Season with Italian seasoning.
Once turkey is almost cooked through, add onions, celery, carrot , diced tomatoes and garlic. Cook 2-3 minutes, until onions start to become transparent.
Slowly pour in the jar of marinara sauce. Stir to incorporate veggies. Sprinkle with thyme.
Add cabbage in small batches, allowing to cook down before adding another handful.
Once cabbage is cooked down, add rice. Stir.
Slowly add stock. Allow to bubble for 20-30 minutes, until rice is cooked through.
Season with salt & pepper, to taste.
I like to portion the cooked soup out in 1.5 cup containers for lunch. It’s great with a soup or a salad!
Looking for other soup recipes? Here are a few of my favorites:
- Fajita Veggie & Brown Rice Soup
- Egg-Drop Ramen Soup
- Vegetarian Mulligatawny Soup
- Slow-Cooker Chicken Tortilla
- Beef w/ Barley Stew
Do you purchase cabbage? What do you use it for?