Heat the olive oil in a large pot or Dutch oven over medium heat.

Add the diced onion, carrots, and celery to the pot. Sauté for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften.

Stir in the minced garlic and cook for another 1 minute until the aroma fills your kitchen.

Add the chopped cabbage to the pot. Stir well to coat the cabbage with the oil and aromatics.

Pour in the vegetable broth and the canned diced tomatoes (including the juice).

Add the oregano, basil, smoked paprika, salt, and black pepper. Stir everything together.

Bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid.

Simmer the soup for 20 to 25 minutes, or until the cabbage and carrots are tender.

Taste the broth and adjust the seasoning with more salt or pepper if needed.

Ladle the hot soup into bowls and garnish with fresh parsley before serving.