To a large Dutch oven or stockpot, add the beef, and cook over medium-high heat for about 5 minutes, or until done. Stir and crumble the beef as it cooks. I did not drain the beef but you can if desired; the fat keeps the pasta from sticking and adds flavor to the broth.

Add the garlic, stir to combine, and cook for about 1 minute or until fragrant.

Add the broth, tomatoes, oregano, 1 teaspoon salt, pepper, optional cayenne (doesn't make the soup spicy but adds flavor), pasta, bring to a boil, and once boiling, cook uncovered for about 10 minutes or until the pasta is al dente.

Turn the heat off, add the spinach, basil, and stir until wilted.

Optionally add the lemon juice (it really brightens up the flavor of the soup and I recommend it), stir to combine, and taste the soup. If necessary, add more salt. Because I use lower/no salt-added products, I added a total of about 3 teaspoons salt but this will vary based on preference and products used; pasta is also bland and benefits from adequate salt.

Ladle into bowls and optionally garnish with Parmesan before serving.