Heat a large pot or Dutch oven over medium-high heat. Add in ground beef and chopped onion. Cook for 5-7 minutes until beef is browned and onion is translucent.

Drain excess fat from the pot, leaving a thin layer for flavor.

Stir in tomato paste and cook for an additional 1-2 minutes.

Add beef broth, diced tomatoes, Worcestershire sauce, oregano, and basil. Stir well.

Bring the mixture to a vigorous boil, reduce to medium-low, and let it simmer for 5 minutes.

Stir in macaroni and frozen mixed vegetables. Bring back to a boil, then simmer uncovered for 8-10 minutes.

Remove bay leaf and taste the soup, adjusting seasoning with salt and pepper as needed.

Ladle the soup into bowls and serve hot.