Heat the olive oil in a large pot over medium heat. Add the diced onion along with a generous pinch of salt and pepper. Cook for 6–8 minutes, stirring occasionally, until the onions begin to brown and caramelize — this brings out their natural sweetness and forms the flavor base.

Add the minced garlic, Italian seasoning, tomato paste, and another pinch of salt and pepper. Stir frequently and cook for about 1 minute, just until the garlic becomes fragrant and the tomato paste slightly darkens.

Push the onions and garlic toward the sides of the pot, creating a well in the center. Add the ground beef to the center along with a pinch more salt and pepper. Increase the heat to medium-high and cook, breaking up the meat with a spatula, until browned and cooked through. Let the beef release its juices and deglaze the bottom of the pot — this ensures you capture all that flavor-packed fond.

Pour in the chicken stock and crushed tomatoes, stirring to combine. Add the uncooked ditalini pasta, and season with a couple more large pinches of salt and pepper.

Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low. Cover the pot and let it cook for about 5 minutes, or until the pasta is al dente. Stir frequently during this time to prevent the pasta from sticking to the bottom.

Once the pasta is tender, stir in the heavy cream. Taste the soup and adjust seasoning with salt and pepper as needed.

Serve hot, garnished with shaved Parmesan and freshly chopped parsley for a final burst of flavor and freshness.