Weight Watchers Cabbage Soup
I’ve made this cabbage soup on busy weeknights when I wanted something light, filling, and fast — and it never disappoints. This one-pot Weight Watchers cabbage soup combines crisp cabbage, tender carrots and celery, bright tomatoes, and garlic-scented broth into a bowl that feels like comfort food without the calories. It’s the kind of recipe you turn to when you want to eat cleaner, save time, and still enjoy big, flavorful portions.
Why you’ll love this dish
This soup is low-calorie, budget-friendly, and forgiving — perfect for cooks of any skill level. It comes together quickly, uses pantry staples and one head of cabbage to stretch servings, and keeps well for lunches all week. If you’re trimming calories or following a Weight Watchers-style plan, it’s a great way to fill up on fiber and veggies without sacrificing flavor. For another hearty, comfort-soup option to rotate into your meal plan, try my lasagna soup roundup for a cozier, cheesy finish to a soup night: best lasagna soup recipes.
“Simple, bright, and filling — this cabbage soup became my go-to for fast weeknight dinners.”
How this recipe comes together
Start by sweating aromatics (onion and garlic) to build a savory base. Add mid-density vegetables (carrots and celery) so they soften without overcooking. The chopped cabbage and canned tomatoes go in next to release juices and absorb flavor. Pour in vegetable broth, season, then simmer until everything is tender. Expect about 40–45 minutes from start to finish, with most time hands-off simmering. If you like a thicker texture, mash a few cabbage leaves against the pot sides near the end to body up the broth. For a similarly cozy, vegetable-forward soup technique, check a creamy example like my broccoli potato cheese soup for inspiration: broccoli potato cheese soup.
What you’ll need
- 1 head of cabbage, chopped (green or savoy both work)
- 1 onion, diced
- 2 cloves garlic, minced
- 4 carrots, sliced
- 4 stalks celery, sliced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 8 cups vegetable broth (use low-sodium if preferred)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Substitutions/notes: Use napa cabbage for a milder flavor, or add a splash of soy or Worcestershire for extra umami. If you don’t have Italian seasoning, 1/2 teaspoon each oregano and basil works well. For a richer bowl, stir in a tablespoon of tomato paste with the broth.
Cooking method
- Heat a large pot over medium heat with a light spray or 1 teaspoon olive oil. Add the diced onion and cook until soft and translucent, about 4–5 minutes.
- Add the minced garlic and cook 30 seconds more, until fragrant.
- Stir in sliced carrots and celery; cook another 4–5 minutes so they begin to soften.
- Add the chopped cabbage and the can of diced tomatoes (including juices). Toss to combine.
- Pour in 8 cups vegetable broth and sprinkle in the Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat and simmer, uncovered, about 30 minutes, until all the vegetables are tender. Taste and adjust seasoning before serving.
For a hands-off slow-cooker version or a thicker stew-like result, you can adapt timing like other homestyle soups — see this crockpot chicken and gravy recipe for crockpot technique ideas: crockpot chicken and gravy.
Directions
- Prepare vegetables: chop cabbage, dice onion, mince garlic, slice carrots and celery.
- Sauté onion in a large pot over medium heat until translucent. Add garlic and sauté briefly.
- Add carrots and celery and cook 4–5 minutes to soften.
- Add cabbage and diced tomatoes; stir to combine so cabbage wilts slightly.
- Pour in vegetable broth, add Italian seasoning, and season with salt and pepper.
- Bring to a boil, then reduce heat and simmer about 30 minutes, or until vegetables are tender.
- Taste, adjust seasoning, and serve warm.
If you’d like a heartier protein boost, stir in pre-cooked shredded chicken or cannellini beans in the last 5 minutes — the same final-minute add-in approach I use with my chicken and rice soup: chicken and rice soup.
Best ways to enjoy it
- Ladle into deep bowls and top with chopped fresh parsley or a squeeze of lemon for brightness.
- Serve with a slice of whole-grain bread or toasted baguette for sopping up broth.
- For a more filling meal, add a scoop of cooked quinoa or a handful of cooked beans when reheating.
- Garnish with a swirl of plain Greek yogurt or a sprinkle of grated Parmesan for richness if you’re not counting points.
Storage and reheating tips
- Refrigerate in an airtight container within two hours; keep up to 4–5 days.
- To reheat, warm on the stovetop over low-medium heat until steaming, or microwave in 1-minute intervals, stirring between.
- Freezing: cool completely, then freeze in portioned freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Safety note: don’t refreeze previously frozen soup that has been thawed and reheated; follow standard food-safety timing.
Pro chef tips
- Cut vegetables to similar thickness so everything cooks evenly; thinly sliced cabbage wilts faster and blends better into the broth.
- Sweat the onions slowly — caramelizing slightly adds depth without extra fat.
- If the soup tastes flat after simmering, add a splash of acid (vinegar or lemon) to brighten it.
- For extra body without fat, mash a few pieces of cooked potato or cabbage in the pot to naturally thicken the broth.
Creative twists
- Spicy kick: add a pinch of red pepper flakes or a diced jalapeño with the onions.
- Mediterranean: swap Italian seasoning for oregano and add a spoonful of capers or olives at the end.
- Protein-rich: add cooked lean ground turkey or white beans for a filling, low-calorie option.
- Creamy version: blend half the soup and return it to the pot for a velvety texture, similar to techniques used in cheddar-broccoli soups: cheddar broccoli potato soup.
Your questions answered
Q: How long does this take from start to table?
A: Active prep is about 10–15 minutes (chopping and sautéing). Simmering takes ~30 minutes, so plan around 40–45 minutes total.
Q: Can I make this in a slow cooker?
A: Yes. Sauté the onions and garlic first for best flavor, then combine everything in a slow cooker and cook on low for 4–6 hours or high for 2–3 hours.
Q: Is this Weight Watchers friendly?
A: The recipe is vegetable-forward and low in calories; exact points depend on specific ingredients and portion sizes. Use low-sodium broth and skip oil to keep points minimal.
Q: Can I add potatoes or other root veg?
A: Absolutely. Diced potatoes will thicken the broth as they break down; parsnips or turnips also work but will change the flavor profile slightly.
Q: How do I prevent the cabbage from getting soggy?
A: Add cabbage after carrots and celery have softened, and don’t over-simmer if you prefer more texture — check at 20–25 minutes for tenderness.
Conclusion
This Weight Watchers cabbage soup is a reliable, low-effort way to get a big bowl of vegetables that keeps well and adapts to many flavors. If you want to compare classic recipes or try a slightly different 0-point version, the original Food.com community recipe is a useful reference: Ww 0 Point Weight Watchers Cabbage Soup Recipe – Food.com. For another community take on the zero-point cabbage soup, see the Hallson Gardens discussion and variant ideas: 0 point weight watchers Cabbage soup – Hallson Gardens.
Cabbage Soup
Ingredients
Vegetables
- 1 head cabbage, chopped Green or savoy both work
- 1 medium onion, diced For the base flavor
- 2 cloves garlic, minced Enhances the broth flavor
- 4 medium carrots, sliced Adds sweetness and depth
- 4 stalks celery, sliced For texture and flavor
- 1 can (14.5 oz) diced tomatoes (with juices) Adds acidity and body
Broth
- 8 cups vegetable broth Use low-sodium if preferred
Seasoning
- 1 teaspoon Italian seasoning For herby flavor
- to taste Salt and pepper Adjust according to preference
Instructions
Preparation
- Chop the cabbage, dice the onion, mince the garlic, and slice the carrots and celery.
Cooking
- Heat a large pot over medium heat with a light spray or 1 teaspoon olive oil.
- Add the diced onion and cook until soft and translucent, about 4–5 minutes.
- Add the minced garlic and cook for 30 seconds more, until fragrant.
- Stir in the sliced carrots and celery; cook another 4–5 minutes so they begin to soften.
- Add the chopped cabbage and the can of diced tomatoes (including juices). Toss to combine.
- Pour in the vegetable broth and sprinkle in the Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat and simmer, uncovered, for about 30 minutes until all the vegetables are tender.
- Taste and adjust seasoning before serving.
