Napa Cabbage Soup Recipe is an easy homemade soup filled with fresh vegetables. Cabbage, carrots, celery, tomatoes and onions fill every spoonful with flavor and deliciousness.

Napa Cabbage Soup is a delicious way to get more vegetables into your diet.
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Napa Cabbage Soup
This easy soup recipe is brimming with lots of fresh vegetables making it a flavorful soup that the entire family will love.
Of course, cabbage is the essential ingredient in this simple recipe and I love making this soup with napa cabbage because it is such a tender cabbage with a natural sweetness.
Feel free to use regular green cabbage if you prefer although that type of cabbage is not as tender and tends to have a hint of bitterness.
Savoy cabbage is another option that can also be used.
I love serving this hearty soup as a main dish for dinner. Add homemade bread or air fryer biscuits and you will have a hearty meal made with simple ingredients.
One of my favorite soups, homemade cabbage soup can be made as is or you can easily change up the flavor profile by using different seasonings, such as taco seasoning, Greek seasoning or even lemon pepper seasoning.
In the winter months, and also on chilly spring or fall days, this soup is a great option for dinner.
Serve this vegetarian soup on meatless Mondays or any time you want a plant based meal.
Homemade soup is a delicious option for dinner on a busy weeknight and this Napa Cabbage Soup will quickly become a family favorite!
Another favorite plant based recipe you will enjoy is my white bean veggie chili .
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How to make cabbage soup
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- In a large pot, heat the olive oil over medium-high heat.
- Add the carrots, celery, onion, garlic, basil, oregano, kosher salt and pepper and cook until the vegetables begin to soften, about 7 minutes, stirring occasionally.
- Stir in the chopped napa cabbage and cook for an additional 7 minutes until the cabbage is softened and wilted.
- Add the vegetable broth and diced tomatoes. Bring to a boil over high heat.
- Reduce the heat to medium and simmer for 25 minutes or until the vegetables are soft and the flavors have come together.
- Garnish with fresh chopped parsley, if desired.
Recipe Tips
- Sprinkle with sliced green onion before serving
- Garnish with fresh parsley or your favorite fresh herbs
- Stir in shredded cooked chicken for a heartier soup
- Add chopped firm tofu
Substitutions
- I used napa cabbage because it is tender but you can easily substitute savoy cabbage or regular cabbage.
- Chicken broth or chicken stock can be used in place of the vegetable broth
- Dried Italian seasoning is a good substitute for dried basil and dried oregano
Variations
- Mexican: use taco seasoning and canned diced tomatoes with green chiles and garnish with chopped fresh cilantro
- Chinese Cabbage Soup: Use toasted sesame oil and add chopped bok choy and a splash of soy sauce
- Lemon Pepper Chicken: Use lemon pepper seasoning, chicken broth and stir in shredded cooked chicken
Equipment
- 4-quart pot
- chef knife
- cutting board
- measuring spoons
- measuring cups
- glass measuring cup
Storage
- Store any leftover soup in an airtight container in the refrigerator
- Leftover soup will stay fresh for 3-4 days.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Easy Soup Recipes
Ingredients
You will need the following ingredients to make this homemade soup recipe:
- olive oil
- carrots
- celery
- onion
- garlic
- dried basil
- dried oregano
- kosher salt
- black pepper
- napa cabbage
- canned diced tomatoes
- vegetable broth
Napa Cabbage Soup Recipe
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Ingredients
- 2 Tablespoons olive oil
- 2 carrots peeled and chopped, 1 cup
- 2 stalks celery chopped, 1 cup
- 1 onion chopped, about 1 cup
- 1 clove garlic minced
- ¼ teaspoon pepper
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- 4 cups chopped napa cabbage about 1 pound
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
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Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the carrots, celery, onion, garlic, basil, oregano, kosher salt and pepper and cook until the vegetables begin to soften, about 7 minutes, stirring occasionally.
- Stir in the chopped napa cabbage and cook for an additional 7 minutes until the cabbage is softened and wilted.
- Add the vegetable broth and diced tomatoes. Bring to a boil over high heat.
- Reduce the heat to medium and simmer for 25 minutes or until the vegetables are soft and the flavors have come together.
- Garnish with fresh chopped parsley, if desired.
This soup has a cozy feeling to it. I' dont know why but it gives me nostalgic vibes, it is awesome and the recipe the great btw!