Step 1

In a large pot or Dutch oven over medium-high heat, add the ground beef and cook, while crumbling, until it is no longer pink, about 5-7 minutes. Drain the excess grease.

Step 2

Add the garlic salt, the basil, and the bay leaves to the beef and stir to combine.

Step 3

Add the beef broth, the diced tomatoes and their juices, the tomato paste, the soy sauce, and the mixed vegetables to the beef mixture and bring just to a boil, stirring frequently.

Step 4

Reduce the heat to medium-low. Add the macaroni noodles to the soup mixture and cover the pot. Simmer, stirring occasionally, until the noodles are al dente, about 10-15 minutes.

Step 5

Remove and discard the bay leaves.

Step 6

Serve the soup garnished with the chopped parsley and the parmesan cheese.