Craving the delicious flavors of an egg roll without the wrapper? This Easy Turkey Cabbage Egg Roll Soup is exactly what you need! It’s a nourishing, delicious, and incredibly easy soup packed with savory ground turkey, tender cabbage, fragrant ginger and garlic, all simmered in a flavorful broth. I absolutely love making this Egg Roll Soup because it delivers all that classic takeout taste in a healthier, comforting soup format. It’s perfect for a quick weeknight dinner or a light yet satisfying meal, fantastic any time of year!
Why You’ll Love This Turkey Cabbage Egg Roll Soup
- Egg Roll Flavors, No Wrapper: Enjoy the delicious taste of egg rolls in a healthy soup form.
- Quick and Easy: Comes together quickly on the stovetop, perfect for busy nights.
- Healthy and Nourishing: Packed with lean ground turkey, cabbage, and flavorful broth.
- One-Pot Meal: Simple cleanup since everything cooks in one large pot or Dutch oven.
- Comforting: A warm, savory soup that’s incredibly satisfying.
Ingredients for Turkey Cabbage Egg Roll Soup
Here’s what you’ll need to make this flavorful and easy soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Ground turkey (or chicken, pork…) (Meat)
- Canola oil (or coconut oil) (Oil)
- White onion, diced (Vegetable)
- Green cabbage, sliced into strips (Vegetable)
- Chicken broth (low-sodium) (Liquid)
- Soy sauce (or coconut amino) (Condiment)
- Garlic, minced (Aromatic)
- Fresh ginger, grated (Aromatic)
- Sesame oil (Flavoring)
- Green onion, chopped (Vegetable)
Seasoning
- Sea salt (Seasoning)
- Sriracha, or to taste (optional) (Condiment)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simple goodness of this Turkey Cabbage Egg Roll Soup, but here are some variations:
- Different Meat: Use ground chicken, ground pork, or even crumbled tofu for a vegetarian version.
- Add More Veggies: Toss in some shredded carrots, sliced mushrooms, water chestnuts, or bean sprouts.
- Make it Spicy: Increase the amount of Sriracha or add red pepper flakes.
- Add Noodles: Stir in some cooked rice noodles or ramen noodles at the end.
- Crispy Wonton Strips: Garnish with crispy wonton strips for that egg roll crunch!
How to Make Turkey Cabbage Egg Roll Soup
Let me show you how simple it is to make this delicious Egg Roll Soup:
Cook the Turkey
- Using a large pot or Dutch oven, I brown the ground turkey over medium heat, seasoning it lightly with salt as it cooks.
- Once the turkey meat is cooked through and no longer pink, I set it aside on a separate plate.
Sauté Onion
- I heat the canola oil (or coconut oil) in the same pot over medium heat.
- I add the diced onion and sauté for about 5 minutes, or until it becomes lightly translucent.
Simmer the Soup
- I pour in the chicken broth.
- I add the sliced cabbage, the cooked ground turkey, Sriracha (if I’m using it), soy sauce (or coconut aminos), minced garlic, and grated ginger.
- I mix everything well to combine.
- I bring the Turkey Egg Roll Soup to a low simmer and let it cook for 15-20 minutes, or until the cabbage is wilted and tender to my liking.
Finish and Serve
- I taste the soup and adjust the seasoning with more salt or soy sauce if needed.
- I stir in the dash of sesame oil – this adds a lovely toasted aroma!
- I top the Turkey Cabbage Egg Roll Soup with sliced green onions.
- Serve
Tips and Tricks for the BEST Egg Roll Soup
Here are my secrets for making this Egg Roll Soup truly exceptional:
- Brown the Turkey: Taking the time to brown the ground turkey adds depth of flavor compared to just simmering it raw.
- Fresh Ginger and Garlic: Use fresh aromatics for the best, most vibrant flavor.
- Don’t Overcook Cabbage: Simmer just until the cabbage reaches your desired tenderness – some like it softer, some prefer a slight crunch.
- Sesame Oil at the End: Stirring in the toasted sesame oil right before serving preserves its delicate nutty aroma.
- Taste and Adjust: Soy sauce and broth provide saltiness, so taste before adding extra salt. Adjust Sriracha to your heat preference.
How to Serve
This Turkey Cabbage Egg Roll Soup is a fantastic meal on its own! Serve it hot, garnished with:
- Sliced green onions
- A drizzle of sesame oil
- Extra Sriracha or chili garlic sauce
- Crispy wonton strips or chow mein noodles
Make Ahead and Storage
This soup is great for making ahead, and the flavors often meld nicely overnight! Store leftover Egg Roll Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. This soup also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs about Turkey Cabbage Egg Roll Soup
- Can I use a different type of cabbage?
- Yes, Napa cabbage or Savoy cabbage would also work well. Standard green cabbage is hearty and holds up nicely.
- Is this soup very spicy?
- The spice level depends entirely on whether you add Sriracha or other hot sauces. As written without optional heat, it’s savory, not spicy.
- Can I make this gluten-free?
- Absolutely! Use gluten-free tamari or coconut aminos instead of soy sauce, and ensure your chicken broth is certified gluten-free.
Enjoy this healthy, flavorful, and incredibly easy Turkey Cabbage Egg Roll Soup! It’s all the taste you love, right in a comforting bowl.
Print
Turkey Cabbage Egg Roll Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Soup, Main Course
- Cuisine: Asian-Inspired, American
Description
Nourishing and delicious – This healthy egg roll soup is a cold-weather dish with all of the flavors of an egg roll without the wrapper! Ground turkey, cabbage, and Asian-inspired seasonings simmer together for a quick and easy soup.
Ingredients
- 1 lb ground turkey (or chicken, pork)
- 2 tablespoons canola oil (or coconut oil, or other neutral oil)
- 1 white onion, diced
- 1 small green cabbage, cored and sliced into thin strips
- 6 cups low-sodium chicken broth
- 1 tablespoon soy sauce (or coconut aminos)
- 1 teaspoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon sea salt (or to taste)
- 1 tablespoon toasted sesame oil
- 2 tablespoons green onions (scallions), chopped, plus more for garnish
- 1 tablespoon Sriracha, or to taste (optional)
Instructions
- Brown Turkey: Heat a large pot or Dutch oven over medium heat. Add the ground turkey and season lightly with salt. Cook, breaking up the meat with a spoon, until it’s browned and no longer pink. Remove the cooked ground turkey from the pot and set it aside on a plate. Drain off excess fat if necessary.
- Sauté Onion: Add the canola oil (or coconut oil) to the same pot over medium heat. Add the diced onion and sauté for 5 minutes, or until softened and lightly translucent.
- Combine Soup Ingredients: Add the chicken broth, sliced cabbage, cooked turkey, Sriracha (if using), soy sauce (or coconut aminos), minced garlic, and grated ginger to the pot. Stir well to combine.
- Simmer: Bring the soup to a low simmer. Cook for 15-20 minutes, or until the cabbage is wilted and tender to your liking.
- Finish and Serve: Stir in the toasted sesame oil and 2 tablespoons of chopped green onions. Taste and adjust seasoning with additional salt if needed. Ladle the soup into bowls and garnish with extra sliced green onions, if desired. Serve immediately.
Notes
- Meat: Ground turkey, chicken, or pork can be used interchangeably.
- Cabbage: Slice the cabbage thinly. Napa cabbage can also be substituted.
- Broth: Low-sodium chicken broth is recommended. Vegetable broth can be used for a variation.
- Soy Sauce Alternative: Coconut aminos are a good gluten-free and soy-free substitute for soy sauce.
- Spice Level: Adjust the amount of Sriracha (or omit it) based on your heat preference.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently.