Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground beef to the pot. Cook until browned and cooked through, about 6-8 minutes, breaking it apart with the spoon. Drain excess fat if necessary, then season with salt, pepper, and dried Italian herbs. Stir to combine.
Pour in the crushed tomatoes and broth. Stir well to combine, scraping any browned bits from the bottom of the pot for added flavor. Bring the mixture to a boil over high heat.
Add the uncooked pasta to the boiling soup. Reduce the heat to medium and cook until the pasta is al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
Once the pasta is cooked, turn off the heat. Stir in the shredded mozzarella cheese until melted and creamy. The cheese will create a cheesy layer on top of the soup.
Ladle the soup into bowls and serve immediately, garnished with additional herbs or cheese if desired. The soup should have a chunky, hearty appearance with melted cheese on the surface and tender pasta inside.
