In a large pot, heat 1 tablespoon of oil over medium heat. Add ground beef and cook until browned, breaking it up into small pieces. Remove beef and set aside.
Sauté Vegetables
In the same pot, heat the remaining oil. Sauté onion, garlic, carrot, and celery for 3–5 minutes until softened and fragrant.
Add Cabbage & Broth
Stir in chopped cabbage and cook for 2 minutes until slightly wilted. Pour in broth and diced tomatoes.
Season & Simmer
Return browned beef to the pot. Add salt, pepper, paprika, and Italian herbs. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until vegetables are tender and flavors meld.
Serve
Ladle soup into bowls and enjoy hot. Optional: garnish with fresh parsley or a sprinkle of grated Parmesan cheese.
Serving Suggestions
