Heat a large soup pot over medium heat. Add ground beef, onion, garlic and a pinch of salt and pepper. Cook until meat is no longer pink.
Stir in Italian seasoning and bay leaves and cook for a minute.
Stir in beef broth, water, tomatoes, frozen veggies, Worcestershire and tomato paste and bring to a boil.
Cover and reduce heat to low. Simmer for 20-30 minutes. Taste and add salt and pepper as desired.
Meanwhile, in a small pot, cook macaroni in boiling, salted water until al dente.
Add macaroni to the soup. Ladle into bowls and garnish with fresh chopped parsley.
Notes
Also delicious with shredded cheddar, mozzarella or Parmesan cheese sprinkled on top!
To freeze, store the macaroni and soup separately, in airtight containers in the refrigerator for up to 4-5 days. Reheat in a pot on the stove, and add the macaroni to the simmering soup for 5 minutes.
For leftovers, store the macaroni and soup separately, in airtight containers in the refrigerator for up to 4-5 days. Reheat in a pot on the stove, and add the macaroni to the simmering soup for 5 minutes.