In a large pot over medium heat, cook ground beef until fully browned, about 6-8 minutes. Drain excess fat.

Add chopped onion and minced garlic to the pot. Sauté for 3-5 minutes until onion turns translucent.

Pour in beef broth and add diced tomatoes, stirring to combine. Bring to a boil over high heat, about 5 minutes.

Add macaroni pasta to the pot. Reduce heat to medium-low and simmer uncovered for about 15 minutes until pasta is tender.

Stir in shredded cheddar cheese until melted into the soup, adjusting seasoning with salt and pepper to taste.

Ladle soup into bowls and garnish with optional toppings like pickles or fresh herbs.