Even carnivores will enjoy this simple, hearty soup, but you can make it completely vegetarian by replacing the chicken stock with vegetable stock or water. Boost the nutrition by adding a cup of canned, drained cannellini beans.
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onions, celery, carrots and garlic. Cook, stirring, until the vegetables are soft but not browned, about 5 minutes.
Add the chicken broth, tomatoes with their juice and potatoes, plus enough water to cover the vegetables by about 2 inches. Taste, then add salt and pepper. Bring the mixture to a boil, then reduce the heat to medium-low, cover and simmer for 30 minutes.
Add the cabbage, stir, and simmer for another 5 minutes or so, just until the cabbage is soft.