Heat a pot over medium-high heat.
Add the beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned.
Add in the onion, carrots, and garlic; sauté 2 minutes, then add cabbage and sauté 2 minutes. Drain or scoop out any excess grease.
Pour in beef broth, crushed tomatoes, brown sugar, paprika, oregano, and thyme.
Season with salt and pepper to taste and bring to a light boil, cover pot and reduce heat and simmer, stirring occasionally, about 35 minutes.
In the meantime, cook the pasta according to the directions on the package. Drain well.
Stir in up to 1 cup water or more beef broth to thin the soup out if needed. Then stir in pasta and parsley.