Marry Me Cabbage Soup is a creamy, comforting one-pot dinner made with ground turkey, tender cabbage wedges, sweet peppers, tomatoes, and spinach. The cabbage simmers in chicken bone broth enriched with tomato paste, heavy cream, and savory seasonings, and each bowl is finished with Parmesan cheese. It’s a hearty, flavorful way to enjoy cabbage for dinner.
Ingredients for Marry Me Cabbage Soup
Here’s what you’ll need to make this creamy cabbage soup with ground turkey:
- Ground turkey: Use 98% lean ground turkey for the meat base.
- Green cabbage: Cut half a medium head into thick wedges, keeping a little of the core attached so the pieces hold together while cooking.
- Sweet bell pepper and cherry tomatoes: Yellow or orange bell pepper and fresh tomatoes add color and flavor to the broth.
- Baby spinach: Add fresh spinach near the end of cooking so it wilts without becoming overcooked.
- Tomato paste: Gives the creamy broth a richer tomato flavor.
- Chicken bone broth: Use unsalted broth to better control the seasoning.
- Heavy whipping cream: Creates the creamy texture that makes this soup distinctive.
- Parmesan cheese: Sprinkle freshly grated Parmesan over each bowl before serving.
- Cooking oil: Used to sauté the peppers and tomatoes.
- Seasonings: Blackened seasoning, garlic powder, onion powder, Italian seasoning, all-purpose seasoning, black pepper, cayenne pepper, and a little liquid Maggi seasoning.
You’ll find the exact ingredient amounts in the recipe card below.
If you have cabbage left over, try our crispy cabbage fritters for another way to use it.
How to Make Marry Me Cabbage Soup
Start by sautéing the peppers and tomatoes, then cook the ground turkey before building the creamy broth and simmering the cabbage wedges.
Step 1: Prepare the Cabbage
Cut half a medium green cabbage into four thick wedges. Leave a small portion of the core attached to each wedge to help the leaves hold together during cooking. Dice the bell pepper and halve the cherry tomatoes.
Step 2: Cook the Peppers and Tomatoes
Heat the cooking oil in a large, deep pot over medium heat. Add the diced sweet pepper and cherry tomatoes. Cook for 4–5 minutes, stirring occasionally, until they begin to soften. Stir in the garlic powder, onion powder, Italian seasoning, and black pepper.
Step 3: Cook the Ground Turkey
Add the ground turkey to the vegetables and break it into small crumbles with a wooden spoon. Add the liquid Maggi seasoning and cook for 8–10 minutes, stirring occasionally, until the turkey reaches an internal temperature of 165°F (74°C), the USDA’s safe minimum temperature for ground poultry.
Step 4: Make the Creamy Tomato Broth
Stir in the tomato paste and cook for about 1 minute. Pour in the chicken bone broth and stir until combined. Reduce the heat, then add the heavy whipping cream, blackened seasoning, all-purpose seasoning, and cayenne pepper. Mix gently until the broth is creamy and evenly colored.
Step 5: Simmer the Cabbage
Carefully arrange the cabbage wedges in the broth. Cover the pot and simmer gently for 25–30 minutes, or until the thickest parts are fork-tender. The wedges do not need to be completely submerged. Turn them carefully if needed, and avoid boiling the creamy broth vigorously. Some cabbage leaves may naturally loosen and separate as they soften.
Step 6: Add the Spinach
Once the cabbage is tender, add the fresh baby spinach. Gently stir it into the hot broth and cook for about 2 minutes, just until wilted. Taste the broth before adding any extra salt, as the seasoning blends already contain sodium.
Step 7: Serve With Parmesan
Gently divide the tender cabbage, ground turkey, vegetables, and creamy broth among 4 serving bowls. Some cabbage leaves may have separated during cooking. Sprinkle with freshly grated Parmesan and serve warm.
Tips for the Best Marry Me Cabbage Soup
- Cut the cabbage into large wedges. Leave a small portion of the core attached to help the leaves hold together during cooking. As the cabbage becomes tender, some leaves may naturally separate. Remove any remaining tough core before eating.
- Choose a wide, deep pot. The cabbage wedges need enough room to cook in the broth without being crowded or crushed. A pot with a fitted lid also helps them soften evenly.
- Keep the heat gentle. Once you’ve added the heavy cream, maintain a low simmer rather than a rolling boil. This helps keep the tomato broth smooth and creamy.
- Check the seasoning before adding salt. Blackened seasoning, all-purpose seasoning, and Maggi seasoning can all contain salt. Taste the finished broth before making adjustments.
- Add the spinach and Parmesan at the right time. Stir in the spinach once the cabbage is tender, and sprinkle the Parmesan over the finished bowls. This keeps the spinach from overcooking and preserves the cheese as a flavorful topping.
For another meatless take on Marry Me flavors, try our Marry Me Chickpeas, made with a creamy coconut milk and sun-dried tomato sauce.
How to Store and Reheat Marry Me Cabbage Soup
Refrigerating: Transfer leftover soup to shallow, airtight containers and refrigerate within 2 hours of cooking. Store in the refrigerator for up to 3–4 days. Handle the cabbage wedges gently to help them keep their shape.
Reheating: Reheat the soup in a saucepan, stirring gently. Bring the broth briefly to a boil and make sure the leftovers reach 165°F (74°C) throughout. Remove from the heat promptly to help limit separation of the creamy broth. The cabbage may become softer after reheating.
Freezing: You can freeze the soup, but the cream-based broth may separate or become grainy after thawing. For the best texture, refrigerating leftovers is preferable. If frozen, thaw in the refrigerator before reheating.
Frequently Asked Questions
Yes. You can replace the chicken bone broth with the same amount of regular chicken broth. Choose unsalted or low-sodium broth when possible, since the seasoning blends and Maggi seasoning already add salt.
Yes. Use the same amount of ground turkey. The 93% lean version contains more fat, so you may notice a little extra grease in the pot. Spoon off any excess before adding the tomato paste and broth.
Keep the pot covered and let the cabbage simmer for another 5–10 minutes, checking occasionally. Thicker wedges may take longer to soften. The cabbage is ready when a fork easily pierces the thickest part.
Marry Me Cabbage Soup
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
This creamy Marry Me Cabbage Soup features tender cabbage wedges, lean ground turkey, sweet peppers, tomatoes, and spinach in a rich tomato broth finished with Parmesan cheese.
Ingredients
- 1 lb 98% lean ground turkey
- ½ medium green cabbage (about 1–1¼ lb), cut into 4 thick wedges
- 1 medium yellow or orange bell pepper, diced
- 1 cup cherry or grape tomatoes, halved
- 2 packed cups fresh baby spinach
- 2 tablespoons tomato paste
- 3 cups unsalted chicken bone broth
- ¾ cup heavy whipping cream
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon cooking oil
- 1 teaspoon blackened seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon all-purpose seasoning
- ½ teaspoon liquid Maggi seasoning
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
Instructions
1. Prepare the cabbage: Cut the cabbage half into 4 thick wedges, leaving a small portion of the core attached to help the leaves hold together. Dice the bell pepper and halve the cherry tomatoes.
2. Cook the peppers and tomatoes: Heat 1 tablespoon of cooking oil in a large, deep pot over medium heat. Add the diced bell pepper and halved tomatoes. Cook for 4–5 minutes, stirring occasionally, until slightly softened. Stir in the garlic powder, onion powder, Italian seasoning, and black pepper.
3. Cook the ground turkey: Add the ground turkey to the vegetables and break it into small crumbles with a wooden spoon. Add the liquid Maggi seasoning and cook for 8–10 minutes, stirring occasionally, until the turkey is fully cooked and reaches an internal temperature of 165°F (74°C).
4. Make the creamy tomato broth: Stir in the tomato paste and cook for 1 minute. Pour in the chicken bone broth and stir until combined. Reduce the heat, then add the heavy whipping cream, blackened seasoning, all-purpose seasoning, and cayenne pepper. Stir gently until the broth is creamy and evenly colored.
5. Simmer the cabbage: Carefully arrange the 4 cabbage wedges in the creamy broth. Cover and simmer gently for 25–30 minutes, or until the thickest parts are fork-tender. The wedges do not need to be completely submerged. Turn them carefully if needed, and avoid boiling the broth vigorously. Some cabbage leaves may naturally loosen and separate as they soften
6. Add the spinach: Add the fresh baby spinach and gently stir it into the hot broth. Cook for about 2 minutes, just until wilted. Taste the broth before adding any extra salt, as the seasonings already contain sodium.
7. Serve with Parmesan: Gently divide the tender cabbage, ground turkey, vegetables, and creamy broth among 4 serving bowls. Some cabbage leaves may have separated during cooking. Divide the freshly grated Parmesan evenly among the bowls and serve warm.
Notes
- Cabbage: Keep a small portion of the core attached to each wedge so it holds together while cooking. The cabbage is ready when the thickest part is fork-tender.
- Creamy broth: Maintain a gentle simmer after adding the heavy cream. Avoid vigorous boiling to help keep the broth smooth.
- Seasoning: Blackened seasoning, all-purpose seasoning, and Maggi seasoning can contain salt. Taste before adding more.
- Broth: If needed, add a little more chicken bone broth after the cabbage has softened to adjust the consistency.
- Nutrition Note: Nutritional values are estimates per serving (¼ of the recipe) and may vary depending on ingredient brands, exact quantities, and portion sizes. Sodium levels may vary particularly with the chicken bone broth, Parmesan cheese, and seasoning blends.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 450 kcal
- Sugar: 9 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 125 mg