Place the beef in a soup pot or Dutch oven and cook over medium-high heat, breaking it apart with a spoon until it’s just browned. I prefer not to drain the fat.

Add the onion, celery, carrots, and garlic, cooking for another 8-10 minutes while stirring occasionally.

Stir in the diced tomatoes, crushed tomatoes, canned beans, chicken broth, red wine vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes (everything except the pasta and salt & pepper). Turn up the heat to high and bring the mixture to a boil.

Once boiling, lower the heat and let the soup simmer, partially covered, for 15-20 minutes.

Add the pasta and continue to simmer until it’s tender, around 15-20 minutes. Keep the lid slightly ajar. Stir the soup occasionally to prevent the pasta from sticking to the bottom. If you plan to have leftovers, it’s best to cook the pasta separately and add it to individual servings as needed. Let the soup simmer for an additional 15 minutes to build flavor before adding the pasta at the end.

Adjust the seasoning with salt and pepper as needed.