Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add 1 chopped onion, 2 diced carrots, and 2 chopped celery stalks, cooking for about 4-5 minutes until softened.

Push the sautéed vegetables to one side of the pot and add 1 pound of ground beef to the empty side. Cook for 5-6 minutes until browned.

Sprinkle 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 tablespoon of Italian seasoning into the beef mixture. Stir in 1 can of diced tomatoes, 1 cup of tomato sauce, 4 cups of beef broth, and 1 cup of water. Bring to a gentle boil.

Once boiling, reduce to low heat and cover the pot. Allow to simmer for about 15 minutes, stirring occasionally.

Stir in 1.5 cups of elbow macaroni and 1 cup of frozen corn. Cook uncovered for 8-10 minutes, stirring occasionally.

Taste and adjust seasonings if necessary. Ladle into bowls and garnish with chopped parsley. Serve hot.