Half-cook the pasta in plenty of salted water then drain. Why half-cook? So it can finish cooking in the soup to allow it to absorb all the flavors and to allow it to disperse some starch into the broth to make it thicker.
While the pasta cooks, heat the olive oil in a large heavy pot. Add the sausage meat, crumbling with a spoon. Cook, stirring, until no longer pink. Add the chopped onions. Cook, stirring, until the sausage meat is lightly browned and the onion bits start to soften.
Pour in the broth.
Add the stewed or diced tomatoes.
Add the shredded cabbage, cubed carrots, oregano and half-cooked pasta. Taste. Season lightly with salt and pepper (don’t try to finish the seasoning at this point; you can add more later). Bring to the boil, lower the heat, cover and simmer for 20 to 30 minutes.
Taste the soup once more and adjust the seasonings, as needed.
Ladle the sausage, pasta, tomato and cabbage soup into bowls. Top with snipped parsley or sweet basil, or both. Serve hot with crusty bread.