In a large pot over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon as it cooks, around 5-7 minutes.

Once the beef is cooked, add the chopped onion and minced garlic to the pot. Saute for 2-3 minutes until the onion becomes translucent and aromatic.

Stir in the chopped carrots and celery. Continue cooking for about 5 minutes until the vegetables begin to soften.

Add the beef broth and diced tomatoes to the pot. Stir everything together.

Add the dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer.

Let your soup simmer uncovered for 30-40 minutes. If you're using pasta, add it in the last 5-7 minutes of cooking to ensure it's tender but not mushy.

Before serving, taste the soup and adjust seasoning if necessary.

Ladle the soup into bowls and top it with freshly grated parmesan or basil, if desired. Enjoy!