Warm olive oil in a large pot over medium heat.
Stir in celery, onion, bell pepper, and carrots; cook until soft.
Add garlic and cook until fragrant.
Pour in chicken broth and stir to combine.
Add the diced tomatoes and chopped cabbage.
Bring to a boil, reduce heat, and cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, salt, and pepper.
Adjust seasoning as needed.
Ladle warm and enjoy immediately or store for the week.
