Add the olive oil to a large Dutch oven set over medium-high heat. Add the beef, breaking it into large chunks and spreading it evenly across the pan. Brown, undisturbed, for 2-3 minutes. Once the bottom side has some color, flip and continue to cook for another 3-4 minutes, or until no pink remains.
Add the onion, celery, and carrots to the pan and cook for 4-5 minutes, or until beginning to soften. Stir in the garlic and saute for 30 seconds, until fragrant. If there is a lot of excess grease in the pan, drain it off before continuing.
Season the vegetables with salt, pepper, and Italian seasoning, then stir in tomato paste and cook for 30 seconds. Add the beef broth, tomatoes, Worcestershire sauce, and potatoes, stirring well.
Bring the soup to a boil, then reduce the heat to medium, cover the pot, and cook for 10-15 minutes, or until potatoes are tender.