Heat the large soup pot over medium heat and add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 5-6 minutes. Drain excess fat if necessary.
1 lb ground beef
Add chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant, about 3 minutes. Stir frequently to prevent garlic from burning.
1 medium onion, 3 cloves garlic
Pour in the canned diced tomatoes along with their juice and add dried oregano, salt, and pepper. Stir to combine and cook for 2 minutes to meld flavors.
28 oz diced tomatoes, 2 teaspoons dried oregano, to taste salt and pepper
Pour in the chicken broth and bring the mixture to a boil over high heat. Once boiling, add the uncooked penne pasta, stirring to prevent sticking.
4 cups chicken broth, 8 oz penne pasta
Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the pasta is tender and the soup has thickened slightly, about 10-12 minutes. The pasta should be al dente and the broth flavorful.
Ladle the hot soup into bowls and sprinkle with shredded mozzarella cheese. Serve immediately for a cheesy, hearty meal.
1 cup shredded mozzarella cheese
