In a soup pot, heat olive oil. Brown ground beef over medium high heat for 10 minutes until no longer pink.

After 10 minutes, add onions, garlic, carrots and celery. Cook for an additional 5 minutes.

Add broth, tomatoes, spices and frozen veggies to the pot.

Bring to a boil for 5 minutes. After the soup has boiled for 5 minutes, add raw pasta. Reduce to a low simmer and cook for 10-15 minutes until pasta is cooked.

Once cooked, remove bay leaves and enjoy.

In a soup pot, heat olive oil. Brown ground beef over medium high heat for 10 minutes until no longer pink.

After 10 minutes, add onions, garlic, carrots and celery. Cook for an additional 5 minutes.

Add sautéed meat and veggies to the crockpot.

Add broth, tomatoes, spices and frozen veggies to the crock pot base

Cook on high for 4-6 hours or low for 6-8 hours.

20 minutes before you’re ready to eat, cook your pasta per the package directions. Drain and add to the pot.

Remove bay leaves and enjoy.

Set your instant pot to sauté for 15 minutes. Add olive oil. Brown ground beef for 10 minutes until no longer pink.

After 10 minutes, add your onions, garlic, carrots and celery. Sauté for an additional 5 minutes.

Add broth, tomatoes, spices and frozen veggies to the instant pot.

Cover and set to sealing, Manual Pressure for 5 minutes. It will take the instant pot about 20 minutes to come to pressure. Once the soup has finished cooking, quick release the pressure.

20 minutes before you’re ready to eat, cook your pasta per the package directions. Drain and add to the pot.

Remove bay leaves and enjoy.