Brown the ground beef (about 1 pound) in a large pot over medium-high heat. Break it up with a spoon as it cooks. Drain off any extra grease.

Add the chopped onion, garlic, carrots, and celery to the pot. Cook until the vegetables are soft, about 5 minutes. Stir often.

Pour in the 28-ounce can of crushed tomatoes and 1 cup of small pasta (like ditalini or small shells). Stir in your Italian seasoning and any other spices you like. Add enough water to almost fill the pot.

Bring the soup to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the pasta is cooked. Stir occasionally to prevent sticking.

Taste the soup. Add more spices, a little vinager, or sugar if needed. Adjust seasonings to your liking.