Prepare the ingredients: Chop the onion, garlic, carrots, and celery. Rinse the macaroni and open your cans.

Brown the beef: In a large pot, heat oil over medium heat. Add the ground beef and cook, breaking it into small pieces until browned. Drain any excess fat.

Sauté the vegetables: Add the chopped onions to the pot and cook for 2–3 minutes until softened. Then add garlic and cook for another 30 seconds.

Build the soup: Add beef broth, diced tomatoes, and tomato paste. Stir in the carrots, celery, and any other veggies. Add herbs and seasonings.

Simmer: Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes, allowing the vegetables to soften.

Cook the macaroni: Add the macaroni to the pot during the last 10 minutes of simmering. Stir occasionally to prevent sticking.

Final touches: Taste and adjust seasoning if needed. If the soup is too thick, add more broth or water. If too thin, let it simmer uncovered to reduce.

Serve: Remove any bay leaves before serving. Serve hot with optional toppings like shredded cheese or a dollop of sour cream.