Heat a large heavy bottomed soup pot to medium heat. Add the olive oil, onion, carrots and celery. Season with ¼ teaspoon of salt. Cook over medium-high heat for 5-7 minutes, or until softened.

Turn the heat to medium-high. Add in the garlic, beef and remaining ½ teaspoon of salt. Cook until the beef has browned, stirring occasionally, for about 3-5 minutes. If you see any fat from the beef, feel free to drain some/most of it if desired or pat out with a paper towel.

Now add in the tomato paste and cook for 1 minute while stirring. Then add in the petite diced tomatoes, beef broth, potatoes, and Italian seasoning and more salt to taste.

Turn the heat up and bring the soup to a boil. Once boiling, turn the heat to medium-low heat and cook for 15-20 minutes. Check the potatoes, if they are tender, turn off the heat.

Serve immediately. Add a dollop of sour cream for creaminess, optional. Enjoy.