Heat the large pot over medium heat and add the ground beef, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Add the finely chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion is translucent and the mixture smells fragrant.
Stir in the crushed tomatoes, broth, dried oregano, and basil. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10 minutes to develop the flavors.
While the soup simmers, cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
Add the cooked pasta to the simmered soup, stirring to combine evenly. Let it heat through for 2-3 minutes.
Ladle the hot soup into bowls, then sprinkle generously with shredded mozzarella cheese on top. The cheese will soften and melt as the soup cools slightly, creating a cheesy crust.
