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Cabbage soup made in one skillet with bone broth, kielbasa, beans and peppers. Budget-friendly. Feeds a crowd. Better the next day!

Hearty Cabbage Soup with Bone Broth, Beans & Kielbasa

Some recipes are complicated because they need to be.

This isn’t one of them.

This hearty cabbage soup is made in one large skillet with simple, everyday ingredients and your choice of protein. I use turkey kielbasa, but ground beef, pork, chicken or turkey all work beautifully.

There’s plenty of cabbage, colorful peppers, creamy cannellini beans and flavorful bone broth, all finished with fresh dill and freshly grated Parmesan.

It’s hearty enough to be a meal, easy enough for a weeknight, and generous enough to feed a crowd.

And there’s something else I love about a recipe like this: it gets even better after it sits for a while.

Easy, One-Skillet Cabbage Soup

This is the kind of recipe I reach for when I want dinner without creating a kitchen project.

Everything happens in one large skillet.

The meat and onions get a quick sauté, the cabbage steams down in the broth, and then the peppers and beans join the party. After that, it’s simply a matter of letting everything simmer until the cabbage is tender and the flavors come together.

No complicated techniques. No separate pots. No long list of steps.

Just chop, sauté, simmer and eat.

That’s my kind of cooking.

Simple, Everyday Ingredients

You don’t need a specialty grocery-store expedition to make this cabbage soup.

The ingredients are familiar and easy to find: cabbage, sweet onions, peppers, beans, meat, broth and a few simple seasonings.

I especially love the combination of bone broth, Italian seasoning and fresh dill. They give the soup layers of flavor without requiring a long ingredient list.

And cabbage is one of those wonderfully practical vegetables. It’s inexpensive, plentiful and holds up beautifully in a soup.

The result is a bowl that tastes like you put considerably more effort into it than you actually did.

Now, I’m a cabbage lover. It’s fabulouos roughage. Delicious raw or cooked and so very versatile. Just look at the MANY cabbage recipes I have! I mean cabbage won’t break your food budget!

A Budget-Friendly Meal That Feeds a Crowd

This recipe makes a generous skillet of soup, which is exactly what I want when I’m cooking.

It’s economical, too.

Cabbage and beans are inexpensive ingredients, and you can stretch the meal even further by using whatever protein happens to be on sale or already in your refrigerator.

That’s one of my favorite things about recipes like this: you don’t have to spend a lot of money to put a substantial meal on the table.

Serve it with some freshly grated Parmesan and perhaps a piece of crusty whole-grain bread, and you’ve got a satisfying dinner for the family.

Or make it for yourself and enjoy the leftovers.

Which brings me to one of the best things about cabbage soup…

Cabbage Soup Gets Even Better the Next Day

If you’re a fan of leftovers, this recipe is your friend.

The flavors have more time to mingle as the soup sits, and the cabbage, broth, beans and seasonings become even more cohesive.

That makes this a great make-ahead meal for busy days.

Store leftovers in the refrigerator and gently reheat when you’re ready to eat. You may want to add a splash of water or broth if the soup has thickened as it sits.

And honestly?

I think the second-day bowl may be even better than the first.

Make It Your Own: Easy Swaps & Add-Ins

This cabbage soup recipe is wonderfully flexible.

I used turkey kielbasa, but you can easily substitute ground beef, pork, chicken or turkey. You could also use another type of sausage.

The cannellini beans are delicious here, but you have options there, too.

Want to add tomatoes? Diced tomatoes would be a natural addition and would give the broth a slightly different flavor profile.

Not a bean person? Substitute a small pasta, such as ditalini or another small shape. Just keep in mind that pasta will absorb some of the broth, so you may want to add additional broth or water.

You can also play with the vegetables. Add carrots, celery or zucchini. Use red, yellow or green peppers. Add a little crushed red pepper if you like some heat.

That’s the beauty of a recipe like this.

It’s a template, not a set of handcuffs.

A Hearty Soup That Makes Eating Well Easy

I love recipes that make healthy, satisfying food feel uncomplicated.

This one gives you a generous amount of vegetables, beans for plant-based protein and fiber, plus your choice of meat for additional protein. The bone broth brings savory depth, while fresh dill and Parmesan keep the finished soup bright and flavorful.

And because everything cooks together in one skillet, it’s easy enough to make on an ordinary Tuesday.

No occasion required.

Just good ingredients, a little chopping and a skillet big enough to hold them all.

Frequently Asked Questions

Can I use ground meat instead of turkey kielbasa?

Absolutely. Ground beef, pork, chicken or turkey all work well. Brown the ground meat with the onions before continuing with the recipe.

Can I add diced tomatoes?

Yes. Diced tomatoes make an excellent addition and will give the soup a slightly more tomato-forward flavor. You can add a can of drained diced tomatoes or use fresh diced tomatoes.

Can I substitute pasta for the beans?

Yes. Small pasta shapes such as ditalini work particularly well. Because pasta absorbs liquid as it cooks, you may need to add additional broth or water.

Can I use a different type of bean?

Certainly. Cannellini beans are creamy and mild, but other white beans, great northern beans or even chickpeas can work.

Can I make this cabbage soup vegetarian?

Yes. Omit the meat and use vegetable broth instead of bone broth. You can add extra beans or pasta to make the soup more substantial.

Can I make cabbage soup ahead of time?

Yes, and it’s an excellent make-ahead meal. The flavors develop as the soup sits, making leftovers especially delicious.

How long does cabbage soup last in the refrigerator?

Store the soup in an airtight container and refrigerate for 3 to 4 days. Reheat gently on the stovetop or in the microwave.

Can I freeze cabbage soup?

Yes. Cool the soup completely before transferring it to freezer-safe containers. Thaw it in the refrigerator and reheat gently. If you’ve added pasta, keep in mind that the pasta may soften more after freezing and reheating.