Prepare the aromatics: dice the yellow onion and mince the garlic. Heat the olive oil in a large soup pot over medium heat.

Add the chopped onion and garlic to the pot and cook, stirring occasionally, until the onion becomes soft and translucent.

Add the ground beef to the pot and break it up with a spoon. Cook until no pink remains; drain excess fat if using a higher-fat beef.

While the beef cooks, peel the russet potato and cut it into roughly 1/2-inch cubes.

Stir the diced potatoes, canned tomatoes with their juices, Italian seasoning, black pepper, beef broth, and Worcestershire sauce into the pot until combined.

Increase heat to bring the mixture to a boil, then reduce to medium-low and simmer for about 10 minutes, or until the potatoes are tender when pierced with a fork.

Add the frozen vegetable mix, raise the heat just until the soup returns to a gentle simmer, and cook for another 4–6 minutes until the vegetables are heated through.

Taste and season with salt as needed, starting with about 1/2 teaspoon and adjusting to your preference. Serve hot.