Brown the Sausage:

o In a large pot or Dutch oven, cook the sausage over medium heat, breaking it up with a spoon as it cooks. Continue to cook for about 5-7 minutes, or until the sausage is browned and cooked through. If there is excess fat, drain it off, leaving about 1 tablespoon in the pot for added flavor.

Sauté the Onions:

o Add the diced onion to the pot with the sausage. Sauté for 3-4 minutes, or until the onions are softened and translucent.

Add the Cabbage:

o Stir in the sliced cabbage and cook for another 3-4 minutes, allowing it to soften slightly and combine with the sausage and onions.

Add the Tomatoes and Broth:

o Pour in the canned diced tomatoes (with their juices) and the chicken broth.

o Mix thoroughly, making sure to lift any caramelized bits from the bottom of the pot.

Season the Soup:

o Add the oregano, basil, and thyme to the pot.

o Add salt and freshly ground black pepper according to your preference. Increase the heat to medium-high and allow the soup to come to a gentle simmer.

Add the Beans:

o Once the soup is simmering, add the drained great northern beans. Reduce the heat to medium-low and let the soup simmer for 20-25 minutes, or until the cabbage is tender and the flavors are well combined.

Taste and Adjust:

o Taste the soup and adjust the seasoning as needed, adding more salt and pepper if necessary. If you prefer a thicker consistency, you can mash some of the beans with a spoon or use an immersion blender for a few pulses.

Serve:

o Ladle the soup into bowls and serve hot, garnished with freshly grated Parmesan cheese or chopped fresh parsley if desired.