This Zesty Cabbage Soup is warm, light, lemony, and packed with veggies—everything you want in a weeknight bowl or a quick midday reset. It’s wholesome, herby, and comes together in under 45 minutes!
Let’s face it—cabbage soup has a reputation for being bland or boring (hello, diet food stigma). But I’m here to change that. This version is zippy, herby, and totally craveable, thanks to fresh lemon juice and dried herbs that give it that Mediterranean vibe.
I often make this as a fridge-clearer during colder months or right after the holidays when I want something light but satisfying. This was inspired by my Unstuffed Cabbage Roll Soup (a total comfort classic) and pairs perfectly with my German Fried Cabbage With Bacon Bits for a double-cabbage hit!
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💖 Why This Recipe Works
- Light yet filling: Packed with fiber-rich cabbage and veggies, but won’t weigh you down.
- Zesty flavor: Lemon juice and herbs brighten it up—no boring cabbage soup here.
- Simple ingredients: Budget-friendly and pantry-ready.
⭐ Star Ingredients
- Cabbage: Mild, tender, and hearty once simmered—makes the base of this soup shine.
- Canned Tomatoes: Adds body and tanginess, balancing the earthiness of the cabbage.
- Lemon Juice: The not-so-secret ingredient! A splash at the end wakes everything up and adds a vibrant twist.
- Vegetable Broth: Keeps the soup light and vegetarian-friendly while infusing depth.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Add protein: Stir in shredded rotisserie chicken, turkey, or white beans for a more filling version.
- Go spicy: Add a pinch of red chili flakes or diced jalapeños to bring the heat.
- Low-carb swap: Skip the carrots and sub in zucchini or cauliflower for a keto-friendly bowl.
- Add whole grains: A scoop of cooked quinoa or brown rice makes this extra hearty.
If you love cabbage soups with a twist, try my Weight Watchers Cabbage Soup or comforting Instant Pot Kielbasa and Cabbage for more cozy ideas.
🔪 How To Make Zesty Cabbage Soup
Step One: In a large pan, sauté onions, garlic, carrots, and celery in olive oil until they start to soften. Stir in the cabbage and continue to fry for a few more minutes.
Step Two: Add tomatoes and vegetable broth to the pan, bringing the mixture to a boil before reducing the heat to simmer for 40 minutes.
Step Three: Season with salt, oregano, and basil, then add lemon juice and cook for an additional 5 minutes.
Step Four: Garnish with fresh herbs before serving.
💡Hint: The longer it simmers, the better it gets. Leftovers are even tastier the next day!
👩🍳 Expert Tips
- Brown your aromatics: Let your onions and garlic go slightly golden before adding broth—it deepens the flavor.
- Don’t skip the lemon: It’s what makes this version pop! Stir it in right at the end for max brightness.
- Chop cabbage evenly: Aim for bite-sized pieces so it cooks evenly and is easy to spoon up.
💭 FAQs
Yes, but expect a color shift—it will tint the broth. The flavor is slightly sweeter.
Absolutely. Combine everything and cook on low for 6–8 hours or high for 3–4 hours.
Add it about 15–20 minutes into the simmer, or cook until just tender and remove from heat.
Yes! Cool completely, then freeze in airtight containers for up to 3 months.
Mash a few of the cooked carrots and potatoes (if added), or stir in a small cornstarch slurry.
💖 Serving Suggestions
- Garlic Bread: Classic and comforting—great for soaking up the broth.
- Cheesy Mashed Cauliflower: A low-carb, creamy side that pairs beautifully with the light soup.
- Roasted Chickpeas: Add crunch and a hit of protein sprinkled on top or served on the side.
- Grilled Cheese Sandwich: Make it Mediterranean-style with mozzarella and sun-dried tomato pesto.
- Green Bean Salad: Adds freshness and crunch, especially with a tangy vinaigrette.
Zesty Cabbage Soup
Ingredients
- 1 Onion
- 2 Stalks Celery
- 5 Cups Vegetable Broth
- 3 Cups Cabbage
- 2 Carrots
- 1 Can Canned Tomatoes
- 2 teaspoon Lemon Juice
- ½ teaspoon Basil
- ½ teaspoon Oregano
- ½ teaspoon Salt
- 2 tablespoon Olive Oil
- 2 Cloves Garlic
Instructions
- In a large pan, sauté onions, garlic, carrots, and celery in olive oil until they start to soften. Stir in the cabbage and continue to fry for a few more minutes.
- Add tomatoes and vegetable broth to the pan, bringing the mixture to a boil before reducing the heat to simmer for 40 minutes.
- Season with salt, oregano, and basil, then add lemon juice and cook for an additional 5 minutes.
- Garnish with fresh herbs before serving.
Just made this for lunch and added a handful of white beans—SO good! The lemon at the end really makes it pop. Has anyone tried adding rice or quinoa to make it a bit heartier? Would love to hear your twists!