Heat olive oil in a soup pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes.
Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
Increase the heat to medium-high, add the ground beef or sausage, breaking it apart with your spoon, and cook until browned and cooked through, about 8 minutes.
Pour in the crushed tomatoes and broth, stirring to combine all the ingredients evenly. Bring the mixture to a gentle boil.
Add the uncooked pasta to the boiling soup, stir well, and cook uncovered until the pasta is al dente, about 8-10 minutes.
Stir in salt, pepper, and herbs to taste, then let the soup simmer gently for another 5 minutes to meld flavors.
Ladle the hot soup into bowls, sprinkle generously with shredded mozzarella cheese, and garnish with fresh basil if desired.
Serve the soup hot, enjoying the bubbling cheese and savory, tomato-rich broth with tender pasta and seasoned meat.
