Rinse the cabbage and cut into cubes. Peel the carrots and cut into cubes. Trim the leek, halve and thinly slice. Rinse the tomatoes, blanch, peel, halve, remove seeds and then dice. Saute the vegetables except the tomatoes in oil and pour in 1 liter (approximately 1 quart) of water, season with salt and add pepper, add the granulated broth and simmer 20-30 minutes.
Add the tomatoes and pasta and cook according to package directions. Meanwhile, rinse the sorrel, shake dry and coarsely chop. Mix in the soup, pour into bowls and serve hot.