Looking for something comforting yet packed with flavor? This Tuscan Cabbage Roll Soup combines the hearty goodness of traditional cabbage rolls with the convenience of a one-pot soup. Perfect for chilly nights, it's a warm hug in a bowl.
The star of this dish is ground beef, which brings a rich, savory depth to the soup. Olive oil adds a subtle fruitiness and helps in browning the beef. Onion and garlic form the aromatic base, while red pepper flakes introduce a gentle heat that lingers in the background. The herbs—oregano, basil, and thyme—echo classic Tuscan flavors, and salt and black pepper round out the seasoning. Tomato paste and crushed tomatoes provide a robust, tangy base. Beef broth enriches the soup, while cabbage adds texture and volume. White rice makes the soup hearty enough to be a meal on its own. Finish it off with fresh parsley for brightness and a splash of balsamic vinegar for a sweet, acidic kick.
This soup pairs beautifully with a crusty loaf of sourdough bread for dipping. A simple side salad with a light vinaigrette can complement the robust flavors of the soup, balancing the meal perfectly.
Start by heating the olive oil in a large pot over medium heat. Toss in the ground beef and cook until it's nicely browned. Make sure to drain any excess fat to keep the soup from becoming greasy. Next, add the onion, garlic, red pepper flakes, oregano, basil, thyme, salt, and black pepper. Sauté this mixture until the onions turn translucent and the kitchen smells heavenly.
Stir in the tomato paste until the beef and veggies are well coated. This little step boosts the soup's depth of flavor. Once everything's mixed, pour in the crushed tomatoes and beef broth, then add the cabbage and rice. Give it a good stir to combine all the ingredients.
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes. You'll know it's ready when the rice is cooked and the cabbage is tender. Finish off by stirring in the parsley and balsamic vinegar. Taste and adjust the seasoning if necessary. Serve it hot, and garnish with extra parsley if you like a bit of green on top.
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