Cozy Cabbage Soup Recipe – Easy WW Favorite Under 5 Points

Posted on November 11, 2025

Let me tell you, this recipe happened on one of those chilly nights when I needed something comforting but didn’t want to blow my Weight Watchers points on something indulgent. Cozy cabbage soup to the rescue! It’s hearty, warm, and so packed with flavor that you won’t even believe it’s under 5 points per serving.

This soup has become one of my go-to meals. Whether it’s lunch on a busy day or dinner when I want something light, it’s always satisfying without leaving me feeling weighed down. Plus, the leftovers taste even better the next day. Trust me, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

Alright, here’s why this cozy cabbage soup is about to become your new favorite:

Low WW Points: At under 5 points per serving (depending on your plan), it’s guilt-free and perfect for staying on track.
Budget-Friendly: Cabbage is cheap, and the rest of the ingredients are pantry staples. Healthy doesn’t have to mean expensive!
Easy to Make: One pot, minimal chopping, and no fancy techniques. You can throw it together in under 40 minutes.
Loaded with Flavor: Tender cabbage, savory broth, and just the right amount of seasoning make this soup anything but boring.
Perfect for Meal Prep: Make a big batch, and you’ve got lunches or dinners sorted for the week. It freezes beautifully too!

This soup has that “hug in a bowl” kind of vibe. It’s the kind of meal you crave when you want to feel cozy and taken care of—like your favorite sweater, but edible.

What Ingredients You’ll Need

The best part? You probably have most of these ingredients sitting in your fridge or pantry already. Here’s what you’ll need:

Cabbage: One medium head, about 2 pounds, roughly chopped. Green cabbage works best (save the red cabbage for salads).
Carrots: Two medium carrots, sliced thinly. They add a touch of sweetness and beautiful color.
Celery: Two stalks, chopped. Essential for that classic soup base flavor.
Onion: One medium yellow onion, diced. Always a must for savory soups.
Garlic: Four cloves, minced. Because garlic makes everything better.
Chicken or Vegetable Broth: About 6 cups. I use low-sodium broth to control the saltiness.
Diced Tomatoes: One 14-ounce can, including the liquid. Adds richness and a little tang.
Seasonings: Salt, pepper, paprika, thyme, and a pinch of red pepper flakes (optional for a little kick).
Olive Oil: Just a tablespoon for sautéing the veggies. Keeps it light but still flavorful.

Optional additions: If you want to bulk it up a bit, you can add diced potatoes or even cooked ground turkey for extra protein. But even as-is, it’s super satisfying!

Equipment Needed

You don’t need a fancy setup to make this soup. Here’s what I use:

Large Stockpot or Dutch Oven: Big enough to hold all the ingredients comfortably. I swear by my 6-quart Dutch oven—it’s my soup MVP.
Sharp Knife: For chopping cabbage and veggies. A good knife makes prep so much easier.
Wooden Spoon: For stirring everything together like a pro (or just someone who loves their kitchen tools).
Ladle: Perfect for serving big, hearty portions.

That’s it! Simple tools for a simple recipe. If you’ve got these basics, you’re good to go.

How to Make Cozy Cabbage Soup: Step-by-Step

Ready to make the magic happen? Here’s exactly how I do it:

Prep Your Veggies: Chop your cabbage, slice the carrots, dice the onion, and mince the garlic. Get everything ready before you start cooking—it makes the process so much smoother.
Sauté the Aromatics (5 minutes): Heat the olive oil in your stockpot over medium heat. Add the onion, celery, and garlic, and cook until softened and fragrant. You want the onions to be translucent but not browned.
Add the Carrots and Cabbage (5 minutes): Stir in the carrots and cabbage, letting them cook down slightly. The cabbage will start to wilt, which is exactly what you want.
Add the Liquid and Seasonings (2 minutes): Pour in the broth and diced tomatoes (with their liquid). Add thyme, paprika, salt, pepper, and red pepper flakes if you like a little heat. Stir everything together.
Simmer (25 minutes): Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25 minutes, stirring occasionally. The cabbage should be tender but not mushy, and the flavors will meld beautifully.
Adjust Seasoning: Taste and add more salt or pepper if needed. I usually give it one last sprinkle of paprika for good measure.

And that’s it! Ladle into bowls and enjoy the coziest, healthiest soup you’ve ever made.

My Best Tips & Techniques

Here’s everything I’ve learned from making this soup at least a dozen times:

Don’t Skip the Sauté: Taking the time to sauté the onions, celery, and garlic adds depth to the flavor. It’s worth it!
Cut Your Cabbage Small: Smaller pieces cook faster and are easier to eat in big spoonfuls.
Low-Sodium Broth: Always a good idea—you can control the seasoning better. You can always add salt, but you can’t take it away.
Let It Sit: Like most soups, this tastes even better the next day. The flavors deepen, and it reheats beautifully.
Customize It: Don’t be afraid to experiment with seasonings or add-ins. This soup is super adaptable!

Real talk: I’ve burned the garlic once or twice when rushing through the sauté step—don’t be me. Keep an eye on your heat, and you’ll be golden.

Ways to Mix It Up

Once you’ve mastered the basic recipe, here are some fun ways to switch it up:

Spicy Kick: Add extra red pepper flakes or a dash of hot sauce.
Protein Power: Stir in cooked ground turkey or shredded rotisserie chicken.
Potato Addition: Add diced potatoes when you’re cooking the carrots—they’ll make the soup even heartier.
Herb Boost: Garnish with fresh parsley or dill for extra brightness.
Tomato Heavy: Add an extra can of diced tomatoes for a richer, tomato-based soup.

I’ve tried all of these, and they’re all winners. It’s hard to mess up cabbage soup—it’s just so forgiving!

Serving Ideas & Storage

Here’s how to enjoy and save your soup:

Serving Suggestions:

Classic: Serve with crusty bread or a warm baguette—perfect for dipping.
Light Meal: Pair with a simple side salad for a balanced meal.
Comfort Food: Sprinkle a little grated Parmesan on top for an extra savory touch.

Storage Tips:

Fridge: Store in an airtight container for up to 5 days. It reheats perfectly in the microwave or on the stovetop.
Freezer: Freeze individual portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight, then heat and serve.

Pro tip: This soup is even better on day two. Make it ahead, and you’ll be set for the week!

Nutritional Info & Health Benefits

Here’s the breakdown per serving (makes about 6 servings):

Calories	Protein	Carbs	Fat	Fiber
90	3g	14g	2g	4g

Health Highlights:

Low-calorie and nutrient-dense: Perfect for weight management.
High fiber content: Keeps you full and supports digestion.
Low-fat: Great for heart health.
Rich in vitamins: Cabbage brings a ton of vitamin C and K to the table.

This soup gives you all the comfort without any of the guilt. That’s a win-win in my book!

Final Thoughts

So, there you have it—my cozy cabbage soup recipe that’s been a total lifesaver in my kitchen. It’s healthy, delicious, and ridiculously easy to make. What more could you ask for?

Every time I make this, I’m reminded why I love it so much. It’s warm, filling, and perfect for those days when you just want something simple that feels like a hug. I hope you love it as much as I do!

If you try this recipe, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @yourhandle so I can see your version. Happy cooking!

FAQs

Q: Can I use red cabbage instead of green?

A: You can, but the flavor will be a little different—slightly more earthy and less sweet. It’ll also turn the soup a purplish color, which can be fun!

Q: Can I make this in a slow cooker?

A: Absolutely! Sauté the veggies first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

Q: Can I add meat to this soup?

A: Of course! Cooked ground turkey, chicken, or even sausage would be amazing. Add it in during step 5 so the flavors meld.

Q: How do I make this soup vegetarian?

A: Just use vegetable broth instead of chicken broth. You can also add a can of chickpeas or white beans for extra protein.

Q: Can I freeze this soup?

A: Yes! Portion it into freezer-safe containers, and it’ll keep for up to 3 months. It’s perfect for quick, healthy meals on busy days.

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