Beef and Macaroni Soup

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Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until softened. Add garlic and cook for 30 seconds more.
Push vegetables to the side of the pot. Add ground beef and cook until browned, breaking it apart with a spoon, about 5–6 minutes. Drain excess grease if needed.
Stir in salt, pepper, and Italian seasoning. Add diced tomatoes (with juice), tomato sauce, beef broth, and water. Bring mixture to a gentle boil.
Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to blend.
Stir in macaroni and corn (if using). Continue cooking, uncovered, for 8–10 minutes, or until pasta is tender. Stir occasionally to prevent sticking.
Taste and adjust seasoning if needed. Ladle soup into bowls and garnish with fresh parsley before serving.

Let the soup cool before storing. It can be refrigerated for 3–4 days or frozen for up to 2 months.