In a skillet over medium heat, brown beef with garlic. Drain and set aside. In a large stockpot, combine chicken broth, pasta sauce, undrained tomatoes, tomato paste and beef mixture; bring to a boil. Reduce heat to low. Add seasoning and cheeses; stir constantly until cheeses are melted completely. Add uncooked pasta to pot and cook about 20 minutes, stirring frequently, until pasta is tender. Remove from heat; let stand for 5 minutes. Serve in deep bowls; top with Parmesan cheese.
Tip: What kind of olive oil to use? Less-expensive “light” olive oil is fine for cooking purposes. Reserve extra-virgin olive oil for delicately flavored salad dressings and dipping sauces.
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