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Heat the oil in a large soup pot or Dutch oven over medium-high heat. Add the onion and sauté until translucent and softened, 2 to 3 minutes.
Add the ground beef and cook, stirring frequently, to break the meat up into crumbles. About 5-7 minutes.
Once the meat is cooked, add the garlic, and cook for 1 minute. Stir in the tomato paste, salt, and pepper.
Slowly add the broth, scrapping up any brown bits stuck to the bottom of the pot. Stir in the diced tomatoes, crushed tomatoes, carrots, cabbage, and rice.
Bring the pot up to a boil then cover and lower the heat to medium-low to maintain a light simmer. Cook until the rice is cooked through, and the vegetables are tender, about 20 minutes.
Stir in the Worcestershire sauce and sugar, if using. If a lot of the liquid has evaporated during cooking and the soup is too thick for your liking, stir in a cup of water to thin it out. Carefully taste the soup for seasoning and add more salt and pepper as needed.
Ladle soup into bowls then top with a sprinkle of chopped parsley.