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Heat 1 tablespoon of olive oil in a heavy stockpot or Dutch oven over medium heat. Add the 1 pound of sliced linguiça sausage and cook for 5 to 7 minutes until crisp and golden-brown, rendering its rich orange oil. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the diced yellow onion and minced garlic to the hot sausage oil over medium-low heat. Sauté for 3 to 4 minutes until translucent, scraping up the flavorful browned fond stuck to the bottom of the pan.

Add the chopped cabbage ribbons, 2 cups of broth, 2 cups of water, the canned diced tomatoes with juice, smoked paprika, dried oregano, salt, pepper, and optional potatoes/beans. Bring to a boil, then drop heat to low, cover, and simmer gently for 20 to 25 minutes until the cabbage is completely tender.

Remove the lid and slide the reserved cooked linguiça slices back into the bubbling soup. Simmer uncovered for an additional 10 minutes to allow the flavors to marry and heat the sausage through. Adjust salt and pepper to taste.

Ladle into deep bowls and serve hot alongside thick slices of crusty artisan bread or sourdough rolls.