Step 1

Preheat a 5 1/2 qt dutch oven or soup pot with olive oil over medium heat. Add the chopped onion, carrots, and celery into the pot. Sauté the veggies until softened.

Step 2

Add the ground beef, breaking it apart as you go. Cook it until it turns golden brown.

Step 3

Stir in the diced tomatoes, minced garlic, tomato paste, potatoes, and beef broth. Season with Italian seasoning, salt, and pepper.

Step 4

Bring the soup to a boil. Reduce the heat and simmer for 30 minutes or until potatoes are tender. Season to taste and serve garnished with chopped parsley.