Heat olive oil in a large soup pot over medium heat.
Add diced onion, carrots, and celery. Cook for 4-5 minutes until softened, stirring occasionally.
Add minced garlic and cook for 30 seconds more.
Push vegetables to the side of the pot and add ground beef. Break it apart with a spoon as it browns, about 5-6 minutes. Drain excess fat if desired.
Season with salt, black pepper, and Italian seasoning.
Add diced tomatoes with juice, tomato sauce, beef broth, and water.
Bring to a gentle boil, then reduce heat and simmer for 15-20 minutes to combine flavors.
Add uncooked macaroni and frozen corn (if using). Continue simmering until pasta is tender, about 8-10 minutes.
Garnish with fresh chopped parsley before serving.
