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Heat olive oil in a large pot over medium heat until shimmering.
Add celery, onion, bell pepper, and carrots. Cook for 5–7 minutes until slightly tender.
Stir in minced garlic and cook for 30 seconds until fragrant.
Pour in broth and stir to combine.
Add diced tomatoes and chopped cabbage. Mix thoroughly.
Bring soup to a boil, then reduce heat to low and simmer for 20–30 minutes until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper, and salt if using.
Taste broth and adjust seasoning as needed before serving.