In a large pot over medium heat, add the ground beef, breaking it up into small pieces. Cook for about 5-7 minutes until browned and no longer pink. Drain excess fat.

Add the chopped onions, minced garlic, diced carrots, and sliced celery. Sauté for about 5 minutes until the onions are translucent and the carrots begin to soften.

Stir in the diced tomatoes, cubed potatoes, corn, Italian seasoning, salt, and pepper. Mix thoroughly to combine the flavors.

Pour in the beef broth, stirring well to combine. Increase heat and bring to a gentle boil for about 3-5 minutes.

Reduce heat to low and cover the pot, allowing the soup to simmer for 25-30 minutes, stirring occasionally.

Taste and adjust seasoning with more salt and pepper as desired.

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread or rolls.