Heat the olive oil in a Dutch oven over medium-high heat. Add the ground chuck, onion, and celery; sauté for 5 to 7 minutes, breaking up the meat as it cooks, until the beef is no longer pink and the vegetables are tender. Add the garlic and cook for an additional minute. Drain any excess grease.

Add the tomato paste to the pot and cook for 1 minute until it darkens slightly and coats the meat. Add the potatoes, beef broth, condensed tomato soup, water, diced tomatoes with their juices, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir to combine. Bring to a gentle boil, scraping up the browned bits from the bottom of the pot. Reduce the heat to medium-low. Cover and simmer for 12 minutes.

Add the uncooked pasta. Partially cover the pot and simmer for another 10 to 12 minutes, until both the potatoes and pasta are tender.

Add the frozen mixed vegetables and simmer, uncovered, for 5 to 7 minutes, just until the vegetables are heated through. Taste and adjust the seasoning.

To serve, ladle the soup into bowls and garnish with chopped parsley, if desired.