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Add the olive oil to a large Dutch oven or heavy-bottomed soup pot with a tight-fitting lid, and place over medium heat. Add the sausage and onion and cook for 5 minutes, stirring occasionally, or until the sausage is lightly browned and the onion is tender. Add the potatoes, carrots, garlic, salt, pepper and paprika, and cook for another 2-3 minutes, stirring regularly. Add the broth, bring to a boil, and then cover, reduce heat, and simmer on low for 20 minutes or until the vegetables are just barely tender when pierced with the tip of a sharp knife. Add the cabbage and stir to incorporate (the pot will be full, but the cabbage will cook down), cover again and cook for another 10 minutes, or until the vegetables are perfectly fork tender. Ladle into bowls and enjoy.