Heat the large soup pot over medium heat, then add olive oil. Once shimmering, add the diced onion and cook until translucent, about 3 minutes, stirring occasionally.
1 tsp dried oregano
Add the ground beef to the pot and cook until browned and no longer pink, about 5-7 minutes. Break apart the meat with a wooden spoon as it cooks, and season with salt, pepper, oregano, and basil.
1 lb ground beef
Stir in the minced garlic and cook for another 30 seconds until fragrant, then pour in the crushed tomatoes and broth. Bring the mixture to a gentle boil, stirring occasionally.
3 cloves garlic, 28 oz crushed tomatoes, 4 cups beef or vegetable broth
Add the uncooked pasta to the boiling soup, reduce the heat to medium, and cook uncovered until the pasta is al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
8 oz uncooked pasta
Once the pasta is cooked, stir the shredded mozzarella cheese into the soup until melted and sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed.
1 cup shredded mozzarella cheese
Serve the soup hot, garnished with extra cheese or fresh herbs if desired. The final dish features a thick, hearty broth with tender pasta, flavorful meat, and melted cheese topping.
