Heat oil in a large Dutch oven over medium-high. Add ground beef, onion and celery. Cook, breaking up the meat into crumbles and stirring occasionally, until the meat is no longer pink and the vegetables start to soften, 5 to 7 minutes.
2 Tbsp Olive oil, 1 lb Ground beef, 1 ea Onion, diced, 2 ea Celery stalks, diced
Stir in garlic and cook for 2 minutes.
3 ea Garlic cloves, diced
Add tomato paste, stirring until it coats everything; cook 1 minute.
1 can Tomato paste
Stir in tomatoes and their juice, stock, Italian seasoning, 1½ teaspoons salt and ¼ teaspoon pepper. Mix until combined, scraping the bottom of the pot to release any browned bits.
14 oz Diced tomatoes, 24 oz Beef stock or broth, 1-1/2 tsp Italian seasoning
Stir in potatoes. Bring to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes. Make sure potatoes are submerged
2 ea Potatoes, cut into 1/2" cubes
Add chopped vegetables, stirring until combined. Make sure vegetables are submerged, partially cover the pot, return to a simmer and cook until they’re tender, 7 to 10 minutes.
24 oz Frozen vegetables
Taste soup, season with Worcestershire sauce and more salt and pepper, if desired.
2 tsp Worcestershire sauce
Ladle into bowls and serve.