Add the olive oil, onion, and celery to a large soup pot. Sauté for 5-7 minutes, until softened.
Stir in the garlic, followed by the beef. Cook until the beef has browned, stirring occasionally (about 5 minutes). You shouldn't need to drain much fat if you're using extra lean ground beef, but feel free to drain some/most of it if desired (I didn't drain any).
Stir in the tomato paste, then add in the diced tomatoes, beef broth, potatoes, and Italian seasoning.
Increase the heat and bring the soup to a boil. Reduce the heat a bit so it's gently boiling. Cook for 20-25 minutes. You can cook it a little bit longer to intensify the flavor if you wish.
Season with salt & pepper as needed and serve immediately.
Anything from about 1 to 1.5 pounds ground beef will work.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.