In a large pot over medium heat, add the ground beef and cook until fully browned, about 5–7 minutes. Drain excess fat.

Add the chopped onion and minced garlic to the pot with the beef. Sauté for 3–4 minutes until the onion turns translucent.

Pour in the beef broth and add the diced tomatoes, stirring to combine. Bring to a boil and then add the macaroni pasta. Simmer uncovered for about 15 minutes.

Add the shredded cheddar cheese and stir until melted and blended into the soup.

Taste and season with salt and pepper as desired. Stir well.

Ladle the soup into bowls and serve hot, adding toppings like pickles if desired.