Step 1

Heat oil in a 6 quart Dutch oven or large pot over medium-high heat until the oil is sizzling hot, about 2 minutes.

Step 2

Add ground beef and cook until browned evenly, about 6-8 minutes. Use a spatula to break the ground beef into small pieces. Drain the excess fat.

Step 3

Add onions, garlic, and carrots and sauté until tender, about 2-3 minutes.

Step 4

Stir in Italian seasoning, salt, pepper, tomato paste, and Worcestershire sauce until evenly combined. Add diced tomatoes and beef broth. Mix well and bring the soup to a boil.

Step 5

Stir in macaroni pasta and reduce the heat to medium-low. Cover the lid and simmer until the pasta has cooked through, about 15 minutes. Stir occasionally to prevent pasta from sticking to the bottom of the pot.

Step 6

Serve warm with a sprinkle of chopped parsley, if desired.