Heat the large soup pot over medium heat and add olive oil. Once shimmering, add the diced onion and cook until translucent, about 3-4 minutes, stirring occasionally. Add the minced garlic and cook for another 30 seconds until fragrant.
1 medium yellow onion, 2 cloves garlic
Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 6-8 minutes, until no pink remains. Drain excess fat if necessary.
1 pound ground beef
Stir in the diced tomatoes (with juice), dried basil, and oregano. Cook for 2 minutes to combine flavors. Bring the mixture to a gentle simmer.
1 can diced tomatoes, 1 teaspoon dried basil, 0.5 teaspoon dried oregano
Pour in the broth and bring the mixture to a boil. Once boiling, add the uncooked pasta, reduce heat to a simmer, and cook uncovered for about 10 minutes, or until the pasta is al dente, stirring occasionally.
4 cups beef or chicken broth, 1 cup uncooked ditalini pasta
Taste the soup and adjust seasoning with salt and pepper as desired. Continue simmering until the pasta is tender and the soup has thickened slightly, about 5 minutes.
to taste salt and pepper
Ladle the hot soup into bowls and top each with shredded mozzarella cheese and chopped fresh basil. Serve immediately.
1 cup shredded mozzarella cheese, 2 tablespoons fresh basil