Heat the large pot over medium heat and add olive oil. Once shimmering, add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.
1 tablespoon olive oil, 1 lb ground beef
Add the minced garlic to the pot and cook for 30 seconds until fragrant, stirring constantly. Then stir in the diced tomatoes with their juice and cook for another 2 minutes to combine flavors.
1 clove garlic, 1 can diced tomatoes
Pour in the broth and bring the mixture to a boil over high heat. Add the uncooked pasta and reduce the heat to medium. Simmer uncovered for about 10 minutes, stirring occasionally, until the pasta is tender and the soup thickens slightly.
4 cups beef or vegetable broth, 8 oz small pasta (elbow or shells)
Stir in salt, pepper, and oregano if using. Once the pasta is fully cooked and the soup has a rich, thick consistency, turn off the heat.
to taste salt and pepper, oregano optional dried oregano
Ladle the hot soup into bowls, and sprinkle each with shredded mozzarella cheese. Cover briefly to allow the cheese to melt, then serve immediately with additional oregano or herbs if desired.
1 cup shredded mozzarella cheese
Optional: garnish with fresh basil or parsley for added color and flavor, and enjoy the comforting, cheesy bowl.
