In a large soup pot, heat a drizzle of oil over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in garlic and cook for another minute.

Add the ground beef to the pot. Cook, breaking it up with your spoon, until browned and fully cooked. Drain excess fat if needed.

Stir in beef broth, diced tomatoes (with their juice), tomato sauce, Italian seasoning, salt, and pepper. Bring to a simmer.

Stir in the uncooked elbow macaroni. Reduce heat slightly and simmer for about 10–12 minutes, stirring occasionally, until the pasta is tender.

Once the pasta is cooked, reduce heat to low and stir in the shredded cheddar cheese. Stir until melted and fully combined into the soup. The texture should be creamy and cheesy!

Taste and adjust seasoning as needed. Serve hot, garnished with extra shredded cheese or fresh parsley if desired.