Heat a large pot over medium heat and brown the ground beef until fully cooked. Drain excess fat if needed.
Add chopped onion and carrots, then cook for 3–4 minutes until softened.
Stir in diced potatoes and canned diced tomatoes.
Pour in the beef broth and bring the soup to a boil.
Reduce the heat and simmer for 20–25 minutes until the vegetables are tender.
Season with salt, black pepper, and Italian herbs to taste.
Serve hot with fresh parsley and crusty bread if desired.