Add the ground beef to the pot and cook until it browns, breaking it apart with a spoon as it cooks.
Stir in the paprika, dried thyme, bay leaves, salt, and pepper, ensuring the spices are evenly distributed.
Add the shredded cabbage to the pot and mix it well with the meat and spices. Let it cook for a few minutes until the cabbage slightly wilts.
Pour in the crushed tomatoes, beef broth, and tomato paste. Stir everything together, ensuring the tomato paste dissolves into the broth.
Add the uncooked rice to the pot, stirring it into the mixture.
Reduce the heat to low, cover the pot, and let the soup simmer for about 30-35 minutes or until the cabbage is tender and the rice is fully cooked.
Serve the Best Ever Cabbage Roll Soup hot, garnished with fresh parsley for an extra burst of color and flavor.