Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the sausage. Cook the sausage for 2 minutes, stirring frequently.

Add the onions, carrots, and celery to the pot. Cook the vegetables for 3-4 minutes, stirring frequently.

Add the garlic, oregano, thyme, black pepper, and rosemary. Cook for 1 minute, stirring frequently.

Add the chicken broth and stir while gently scraping any bits off the bottom of the pot. Raise the heat to high and bring the broth to a boil. Lower the heat to medium-low, cover the pot, and simmer the soup for 10 minutes.

Add the potatoes and the chopped cabbage to the soup.

Raise the heat to high and bring the cabbage soup to a boil. Lower the heat to medium-low and cook for 10-15 minutes or until the potatoes are fork-tender and the cabbage is wilted. Keep the soup at a simmer and stir occasionally.

Taste the cabbage soup and add salt if needed. As a reference, we added 1/2 teaspoon to our finished soup.