Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Once shimmering, add diced onion, chopped carrots, and sliced celery to the pot. Sauté for about 4–5 minutes until the vegetables soften and the onion turns translucent. Stir in minced garlic and cook for an additional minute.

Push the sautéed vegetables to the side of the pot, then add 1 pound of ground beef. Break it apart with a spatula, cooking for about 5–6 minutes until it’s browned and no longer pink.

Once the beef is browned, stir in salt, black pepper, and Italian seasoning. Pour in diced tomatoes with juice, tomato sauce, beef broth, and an additional cup of water. Increase the heat to bring to a gentle boil.

Once boiling, reduce heat to low and cover. Let it simmer for 15 minutes to allow flavors to develop. Keep an eye on it to ensure nothing sticks to the pot.

Remove the lid and stir in 1 cup of elbow macaroni along with frozen corn if desired. Cook uncovered for about 8–10 minutes, until the macaroni is al dente.

Taste the soup and adjust seasonings as needed. Ladle into bowls and garnish with freshly chopped parsley.