Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's fully browned. Drain off any excess grease.

Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften slightly.

Add the minced garlic and cook for about 30 seconds, or until fragrant.

Add the tomato paste and cook for another minute, stirring constantly.

Pour in the beef broth and diced tomatoes (undrained). Add the Italian seasoning, salt, and pepper. Stir well to combine.

Add the diced potatoes to the pot.

Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

Taste the soup and adjust the seasonings as needed. Ladle into bowls and serve hot.