Pasta Fagioli Soup

Modified from a recipe my Auntie Sue found of a knock-off of the Olive Garden version

1 lb ground beef

1 medium onion, chopped

4 medium carrots, sliced into coins

2 medium potatoes, cut into small chunks

2 cloves garlic, minced

2 (14.5 oz) cans diced tomatoes (I didn't drain, just dumped it all in)

1 (15 oz) can of tomato sauce

1 (11.5 oz) can V-8 (okay, they said 12 oz, which I couldn't find...I saw this or what I used, which was 2 small (5.5 oz) cans)

1 tbsp white vinegar

1 1/2 tsp salt

1 tsp oregano

1 tsp celery flakes (they actually put in celery, but I never have it, so this is what I use)

1 tsp basil

1/2 tsp pepper

1/2 tsp thyme

1/2 lb ditali pasta (you can use whatever you want, although you probably want something small)

8 cups chicken broth (I used 6, which I didn't think was enough, I'll use 8 next time and I use bouillion with hot water)

Brown beef, drain fat. Add veggies and saute for 10 minutes. Add rest of ingredients, except for pasta and simmer for about an hour. Cook pasta separately then add. (Okay, to do this or not...I actually just cooked my pasta in the soup this time, but it got overcooked when I had to hold it low for awhile (we were waiting on a friend) plus this makes a TON and I would want to freeze some next time and I wouldn't want to freeze the pasta (it gets soggy), so I probably actually will do it separately next time.)