Dice the bacon and cook until crispy in a large stock pot. **Tip: I have found that cutting my bacon with kitchen shears is easiest!** Drain on paper towels and set aside.

2. While bacon cooks, brown the ground beef in a separate skillet. Drain grease and set aside.

3. Once the bacon has been removed, add the diced onion and carrot to the stock pot. Cook in the bacon grease until the onions are translucent & the carrots are slightly softened.

4. Add the garlic and spices, stir, and let cook for 1-2 minutes. Add the cooked beef, tomatoes, pasta sauce, and beans. Stir and allow to simmer for 45 minutes.

5. Cook the pasta according to the package instructions. Place approximately 1 teaspoon of olive oil and 1/2 cup pasta in the bottom of each bowl and ladle soup on top. Top with the crispy bacon, garnish with freshly grated parmesan cheese before serving.

**Soup can be frozen for up to 6 months. For best results, I recommend serving with freshly crisped bacon and just-cooked pasta rather than combining those elements before freezing.

**To prepare in a Crockpot, follow steps 1-3 as written, then add all components to the Crockpot. Cook for 4-6 hours.

**To prepare in an Instant Pot, cook the bacon on Saute mode, then remove and drain. While the bacon cooks, cook the ground beef in a separate skillet on the stove top. Add the carrots and onion to the bacon grease, and cook until the onion is transparent and the carrot has softened. Add the garlic and spices, and cook for 1-2 minutes. Turn off the machine and add the cooked beef, tomatoes, pasta sauce, and beans. Close the lid and set the machine for 20 minutes on the Manual or Soups/Stews function. Allow pressure to naturally release.