One of my very favorite cold weather soups is this hearty and comforting Turkey Cabbage Patch Soup.
Sign up for my email subscription and never miss a recipe!
Traditional cabbage patch soup is prepared with ground beef, which you can most definitely use instead of ground turkey. I used to order this soup often at a local downtown restaurant and wanted to make my own healthier version. I really can’t tell the difference! 
Now that cold weather is pretty much here, I’m totally into soup mode. But then again, I could eat soup every season of the year.
What’s awesome about this soup is that it’s freezer-friendly and reheats well if you have leftovers. I’ve only frozen it for a month before thawing and reheating, so I can’t say how long it will last in the freezer after a month.
It’s important to note to discard the outermost few layers of cabbage before chopping it… they’re tougher and take longer to cook. I normally peel off about 3 layers after I quarter and core the cabbage.
Enjoy!
Published January 9, 2014 and updated October 26, 2018.
Print
Turkey Cabbage Patch Soup
Prep Time: 15 minutes- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 3 quarts 1x
- Category: Soup
- Cuisine: American
Scale
Prep Time:
Yield:
Category:
Cuisine:
Print Recipe
Pin RecipeIngredients
- 2 teaspoons olive oil
- 1–1/2 pounds lean ground turkey
- 1/2 cup chopped yellow onion
- 1 (15-ounce) can tomato sauce
- 1 (10-1/2 ounce) can condensed beef broth
- 10–1/2 ounces water (use beef broth can)
- 2 (15-1/2 ounce) cans dark red kidney beans, drained and rinsed
- 1 tablespoon freshly minced garlic
- 2 teaspoons chili powder
- 6 cups coarsely chopped cabbage, about 1/2 head
- 1 (28-ounce) can diced tomatoes, undrained
- Salt and pepper to taste
- 1/2 cup loosely packed fresh chopped parsley and additional parsley for garnish
Instructions
- Heat olive oil over medium heat in a soup pot or dutch oven. Add ground turkey and onions. Cook, crumbling while cooking, for approximately 5 minutes or until turkey is browned. Drain off fat.
- Add tomato sauce, beef broth, water, kidney beans, garlic, chili powder, salt and pepper. Stir to combine and bring to a mild boil.
- Add chopped cabbage and diced tomatoes. Stir to combine. Reduce heat to maintain a simmer and cover. Simmer for 45 minutes, or until cabbage is tender.
- Add chopped parsley and simmer an additional 10 minutes. Sprinkle with additional parsley, if desired.
Diana says
November 3, 2015 at 9:25 pmSo where’s the ingredient list for turkey cabbage patch soup? Directions aren’t very precise, either. Looks so good I want to try it. Don’t see any mention of beans, but looks like you use kidney beans, too.
Amy @ The Blond Cook says
November 6, 2015 at 2:41 pmHi Diana, at the bottom of the post I direct you to this link for the full recipe and directions: Click here I hope you enjoy it!
Luther Hollingsworth says
November 15, 2018 at 5:00 pmThis is a six star keeper! We made this with ground beef instead of turkey and it was delicious. It is also just as tasty warmed over. We used cooling spray instead of the two tablespoons olive oil. Also we used minced garlic from a jar and dried parsley flakes. When we fix this again we will probably experiment by adding other beans and or vegetables.
★★★★★
Amy @ The Blond Cook says
November 16, 2018 at 10:10 amThanks so much, Luther! So happy to hear everyone enjoyed it. I love it with ground beef as well! 🙂