Sauté foundation flavors:
In a large pot, heat a touch of oil over medium heat.
If using meat, add the ground beef or turkey and brown, breaking it up as it cooks. Season lightly with salt and pepper.
Add diced onion, carrot, celery, and bell pepper. Sauté for 5–7 minutes until the vegetables begin to soften and the onions turn translucent.
Build the soup base:
Stir in minced garlic and cook for another 30–60 seconds until fragrant.
Add the chopped cabbage and the can of diced tomatoes (with their juice). Cook for 3–5 minutes, letting the cabbage start to soften and wilt.
Add liquids and seasonings:
Pour in 6–8 cups of broth (start with 6 cups for a heartier soup, add more later if needed).
Sprinkle in Italian seasoning and drop in the bay leaf.
Bring to a gentle simmer.
Simmer and develop flavor:
Reduce heat to low–medium and simmer uncovered for about 20–30 minutes, or until the vegetables are tender and the flavors meld.
If you prefer a thicker consistency, simmer a bit longer uncovered; for a lighter broth, add a splash more broth or water.
Final touches:
Taste and adjust seasoning with salt and pepper. If you like a bit of heat, stir in a dash of hot sauce or red pepper flakes.
Remove the bay leaf before serving.
Optional: sprinkle with chopped fresh parsley or a light grating of Parmesan for extra aroma and color.
🧯 Tips and variations
Make it lighter: Use ground turkey and more broth; skip the oil for browning the meat and use a nonstick pan.
Make it heartier: Add a cup of cooked rice, quinoa, or small pasta shells in the last 10 minutes of simmering.
Veggie boost: Toss in chopped kale, spinach, or frozen mixed vegetables for added color and nutrition.
Dairy-free option: This soup is naturally dairy-free; skip any cheese garnish.
🍽️ Serving ideas
Serve hot with crusty bread, a dollop of ricotta or sour cream if desired, or a squeeze of lemon to brighten the tomatoes.
Pair with a simple side salad for a balanced meal.
