Vegetarian Stuffed Cabbage Soup

It’s March and mother nature is alllll over the place – it’s warm(er), cold, rainy, sunny! But there’s one thing for sure. It’s still totally soup season!!!

So today we celebrate this soup-er season with vegetarian stuffed cabbage soup! <— Like what I did there? Soup-er, super?! Yes, yes? I crack myself up.

Two bowls of Vegetarian Stuffed Cabbage Soup with two spoons to the side.

ANYWAY. I’m getting off track. SO! Let’s kick things off by stating that today’s recipe is perfect as a healthier option for St. Paddy’s Day.

{And, might I add, goes particularly well with a warm chunk of my whole wheat irish soda bread.}

But! It’s also perfect for a regular ol’ day. I will admit that I am kinda smitten with making a big pot of this soup on Sundays. Get the soup simmering away in all its cozy goodness and then read a book until it’s done. Not a bad way to wind down the weekend in my humble opinion. Yes to the yes.

One more reason for making it on Sundays? The soup gets better and better as it sits – making for the most excellent leftovers during the week. The flavors all meld and get even more groovy and happy together over time. It’s a total win.

Now, what’s exactly in this meatless cabbage soup, you ask? Just about all the good stuff you can imagine. We have some carrots, garlic, mushrooms, fire-roasted tomatoes, lentils, cabbage! And of course plenty of spices to really amp up the flavor.

It’s healthy, easy and fits just about any dietary need (vegan, vegetarian, dairy free, gluten free!). Delicious soup for all!

A bowl of Vegetarian Stuffed Cabbage Soup with a spoon and torn up bread in the background.

Tips & Tricks For This Vegetarian Stuffed Cabbage Soup

  1. I’ve included a bit of a wider range for the simmer time – 30 to 40 minutes. You want to simmer the soup until the lentils are nice and tender to your liking. I’ve found that older lentils take longer to cook – so I’d suggest making sure your lentils are nice and fresh to keep the cook time on the quicker end!
  2. On that note – the cook time for the recipe is based off a 35 minute simmer time for the lentils – so just know that it could be slightly longer or shorter for you!
  3. Moving on! Let’s discuss the consistency of the soup. After it’s done cooking, we stir in some water to thin it out a bit. I typically use 1 ½ cups – it will still be chunky this way but have a good amount of broth. However, feel free to tweak this to your liking! Same goes with the salt – if you’re adding a lot more water, you’ll probably need to add some more salt for flavoring.
  4. And finally, just a suggestion! If you happen to have some leftover rice on hand, this soup is delicious topped with a small scoop. It’s totally not needed (we usually eat it plain) but is a great way to use up extra rice just hanging out in the fridge.

So. Important question – do you call it stuffed cabbage soup? Or unstuffed cabbage soup? Or cabbage roll soup? So many options! So hard to decide.

An overhead view of a bowl of Vegetarian Stuffed Cabbage Soup with a spoon and torn up bread.

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Vegetarian Stuffed Cabbage Soup

Vegetarian Stuffed Cabbage Soup

Yield: about 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Easy vegetarian stuffed cabbage soup! This simple dish is cozy, warming and healthy! Packed with carrots, mushrooms, lentils and cabbage!


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and chopped
  • 8 ounces baby bella mushrooms, chopped
  • 2 tablespoons tomato paste
  • 6 cups low-sodium vegetable broth
  • 1 (14 ounce) can fire-roasted diced tomatoes
  • ½ cup green lentils, picked through and rinsed
  • 5 cups thinly sliced green cabbage
  • 1 teaspoon fine sea salt
  • ¼ teaspoon pepper
  • 1 ½ teaspoons sweet paprika
  • ½ teaspoon dried parsley
  • 1 to 2 cups water
  • chopped fresh parsley, for garnish (optional)


  1. Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and cook for 2 to 3 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the carrots and mushrooms and cook for about 5 minutes, until softened. Stir in the tomato paste until well combined.
  2. Add in the broth, tomatoes, lentils, cabbage, salt, pepper, paprika and parsley. Bring the mixture just to a boil. Cover partially with a lid, then reduce the heat and let simmer for about 30 to 40 minutes, or until the lentils are tender. Remove from the heat. Stir in the water to thin the soup to your desired consistency (I usually add 1 ½ cups).
  3. Taste and season with additional salt / pepper as needed (the more water you add, the more salt you’ll likely need to add for flavoring!). Serve the soup with a garnish of fresh parsley, if desired.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 140 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 606mg Carbohydrates: 22g Fiber: 7g Sugar: 9g Protein: 5g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.