!n a 6 to 7-quart crock pot, stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper.
Cover and cook, on low, for 5 to 7 hours, or until the vegetables are as tender as you like them.
When ready to serve, stir the cooked pasta into the soup.
Taste the soup and adjust the salt and herbs to suit your taste.
Serve with grated parmesan and a sprinkling of fresh parsley, if desired.