Pasta Beef Soup

1 pound ground beef
2 cans (14-1/2 ounces each) beef broth
1 package (16 ounces) frozen pasta with broccoli, corn and carrots in garlic-seasoned sauce
1-1/2 cups tomato juice
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons Italian seasoning
1/4 cup shredded Parmesan cheese, optional

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the broth, frozen pasta with vegetables, tomato juice, tomatoes and Italian seasoning; bring to a boil.

Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve with Parmesan cheese if desired. Makes 6 servings.