Heat a large stockpot over medium heat.

Once hot, add in beef, onion, carrots, celery, garlic, Italian seasoning, salt, and pepper.

Cook, breaking up the meat as you go, until the beef is no longer pink and the carrots are tender.

Stir in the broth, tomato juice, and potato.

Bring to a simmer, cover, and simmer for 8 minutes - you’ll likely need to lower your heat to keep at a simmer.

Add in frozen green beans, corn, and pasta.

Raise heat back to medium/medium-high and bring the soup to a boil.

Boil according to pasta box directions (mine said boil for 7-9 minutes), stirring regularly to prevent burning.

Test to make sure the potatoes are fork tender and the pasta is cooked to your liking, then remove from heat.

Stir in parmesan cheese, then taste and re-season, if necessary.

Serve with optional toppings and enjoy!

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