Name: Weight Watchers Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 head 1 head of cabbage, chopped (about 6–8 cups); 1 medium 1 onion, diced; 2 cloves 2 cloves garlic, minced; 4 medium 4 carrots, sliced; 4 stalks 4 stalks celery, sliced; 1 can (14.5 oz) 1 can (14.5 oz) diced tomatoes, with juices; 8 cups 8 cups vegetable broth (low-sodium if possible) (Can be substituted with chicken broth for a non-vegetarian version.); 1 teaspoon 1 teaspoon Italian seasoning; to taste Salt and pepper, to taste

I make a big pot of this cabbage soup whenever I want something light, filling, and fuss-free—especially on chilly weeknights or the day after holiday overeating. It’s a simple vegetable soup built from inexpensive pantry staples that stretches well, reheats beautifully, and keeps your plate full without weighing you down. If you like bold cabbage flavors, you might also enjoy this Asian cabbage stir-fry for a different take on the brassica family.

Why you’ll love this dish

This Weight Watchers cabbage soup is exactly the sort of recipe people search for when they want healthy comfort with minimal effort. It’s low in calories, uses one main produce item (cabbage) that’s cheap and available year-round, and cooks in about 40–45 minutes from start to finish. It’s also highly forgiving: swap vegetables, boost seasonings, or toss in protein without breaking the formula.

“Light, warming, and surprisingly satisfying—this cabbage soup became my go-to when I wanted something healthy that actually tastes like dinner.”

It’s perfect for:

Weeknight dinners when you don’t want to fuss.
Batch-cooking for lunches all week.
Anyone reducing calories without sacrificing volume or flavor.
If you’re curious about different soup textures and flavors, check out this tangy avgolemono soup for contrast.

How this recipe comes together

Quick overview so you know what to expect: sweat aromatics, soften root vegetables, add cabbage and tomatoes, pour in broth, and simmer until tender. The method relies on gentle sautéing to build flavor without oil-heavy techniques, then a simmer that melds everything for about 30 minutes. You’ll end up with a brothy, vegetable-forward soup with tender but not mushy cabbage.

For cooks with limited time: most of the hands-on work is chopping; active stove time is roughly 10–15 minutes, with the rest hands-off simmering. If you want a smoother texture, pulse a portion in a blender at the end, but I prefer the chunky finish.

I like using a wide, heavy pot so the vegetables have room to steam and brown slightly—this adds more savory depth than simply boiling everything.

A bok choy chicken soup shows a similar approach if you want to swap greens or add meat later.

What you’ll need

1 head of cabbage, chopped (about 6–8 cups)
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 (low-sodium if possible)
1 teaspoon Italian seasoning
Salt and pepper, to taste
Notes and substitutions:
Swap vegetable broth for chicken broth if not vegetarian.
Use crushed tomatoes for a thicker base.
Add a bay leaf with the simmer for extra aroma.
If you prefer a heartier soup, stir in a can of drained cannellini beans near the end.

Step-by-step instructions

Heat a large pot over medium with a quick spray or 1 teaspoon olive oil.
Add the diced onion and cook, stirring occasionally, 4–5 minutes until soft and translucent.
Add the minced garlic and cook 30 seconds until fragrant—don’t let it burn.
Stir in sliced carrots and celery. Cook another 4–5 minutes so they begin to soften.
Add the chopped cabbage and the entire can of diced tomatoes (juices included). Toss to combine.
Pour in 8 cups vegetable broth. Sprinkle in Italian seasoning, then add salt and pepper to taste.
Bring the pot to a boil, then reduce heat and simmer uncovered about 30 minutes, until vegetables are tender.
Taste and adjust seasoning before serving—add a pinch of salt or a squeeze of lemon if it needs brightening.

Short, active verbs keep the process simple: sweat, stir, add, simmer, taste.

Best ways to enjoy it

Ladle into wide bowls and finish with freshly cracked black pepper and a drizzle of olive oil.
Serve with a slice of crusty whole-grain bread or toasted sourdough for dipping.
Top with a tablespoon of grated Parmesan or a sprinkle of chopped parsley for extra flavor.
Pair with a simple side salad or steamed greens for a fuller meal.
If you want comfort with a protein boost, add shredded rotisserie chicken or a scoop of cooked quinoa to your bowl.

Storage and reheating tips

Refrigerator: Cool soup to room temperature, transfer to airtight containers, and refrigerate up to 3–4 days.
Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Leave some headspace because liquid expands.
Reheating: Thaw overnight in the fridge if frozen. Reheat on the stove over medium-low until steaming; bring to a gentle simmer. If the soup has thickened, add a splash of broth or water to loosen it. Reheat to at least 165°F (74°C) for safe consumption.
Food safety: Don’t leave soup at room temperature longer than two hours. Cool quickly by dividing into shallow containers.

Helpful cooking tips

Don’t overcook the cabbage: you want it tender, not slimy. Check at 25 minutes and decide based on texture.
Build flavor early: allow the onions to sweat until soft—this is where much of the depth comes from.
Low-sodium broth gives you control over salt; season at the end.
Use a sharp knife for faster, safer chopping. A mandoline helps slice carrots evenly if you prefer uniformity.
For a thicker, creamier finish, blend 2 cups of finished soup and stir back in.

Try a broccoli-potato soup technique if you want a silky blended variation using part of the batch.

Creative twists

Spicy kick: add 1/2 teaspoon crushed red pepper flakes while simmering.
Protein add-ins: toss in cooked turkey, shredded chicken, or a can of drained beans for more staying power.
Mediterranean: finish with olives and a squeeze of lemon; swap Italian seasoning for oregano and thyme.
Creamy swap: stir in 1/2 cup plain Greek yogurt at the end off heat for tang and creaminess.
Slow-cooker method: sauté aromatics, then transfer all ingredients to a slow cooker and cook on low 6–8 hours or high 3–4 hours.

For a Cajun twist that layers bold spices and proteins, look at a Cajun chicken pasta soup for inspiration on seasoning and add-ins.

Helpful answers

Q: Is this actually Weight Watchers-friendly?
A: The recipe uses lean vegetables and broth, so it fits many lower-point meal plans. Points can vary by brand/version and serving size, so enter your exact ingredients into your Weight Watchers tracker to get an accurate count.

Q: Can I make this in a slow cooker?
A: Yes—sauté onions and garlic first for best flavor, then add everything to the slow cooker and cook on low 6–8 hours or high 3–4 hours. Add delicate herbs at the end.

Q: Can I add meat or beans for protein?
A: Absolutely. Stir cooked shredded chicken, turkey, or a can of drained white beans into finished soup and heat through. If adding raw meat, brown it first and adjust simmer time for doneness.

Q: How can I thicken the soup without cream?
A: Blend a portion of the soup and stir it back in, or add a small amount of instant potato flakes toward the end to thicken without dairy.

Q: Does cabbage lose nutrients when boiled?
A: Some water-soluble vitamins can leach into the broth, but the broth retains many nutrients — so drinking the broth helps preserve what might otherwise be lost.

Conclusion

This Weight Watchers cabbage soup is an easy, budget-friendly way to enjoy a hearty bowl without excess calories. For another zero-point take on cabbage soup, see the classic community-tested version at Ww 0 Point Weight Watchers Cabbage Soup Recipe – Food.com. If you’re researching different 0-point cabbage soup threads and variations, this forum discussion can be a helpful reference: 0 point weight watchers Cabbage soup – Hallson Gardens.