Add the olive oil, onion, and celery to a large soup pot. Sauté over medium-high heat for 5 to 7 minutes until softened.
Stir in the garlic, followed by the beef. Cook until the beef is just browned, stirring occasionally for about 5 minutes. You shouldn't need to drain much fat if you're using lean ground beef, but feel free to drain some if desired.
Stir in the tomato paste, then add the diced tomatoes, beef broth, potatoes, and Italian seasoning.
Increase the heat and bring the soup to a boil. Reduce the heat so it’s gently boiling. Cook for 20 to 25 minutes or until the potatoes are tender. You can cook it a bit longer to intensify the flavor if you wish.
Season with salt and pepper as needed and serve immediately.
