Wash and dry produce.

Halve, peel, and dice onion into ½-inch pieces.

Heat a drizzle of oil in a large pot over medium-high heat. Add beef*, onion, oregano, Fry Seasoning, salt, and pepper; cook, breaking up meat into pieces, until onion is softened and beef is browned, 3-4 minutes. (The beef will finish cooking in the next step.)

Stir in crushed tomatoes, stock concentrates, cavatappi, 3½ cups water, ½ tsp sugar, and a big pinch of salt (6½ cups water and 1 tsp sugar for 4 servings).

Increase heat to high, then cover and bring soup to a boil.

Once soup is boiling, uncover and cook, stirring occasionally, until pasta is al dente and beef is cooked through, 9-11 minutes. Taste and season with salt and pepper if desired.

While soup cooks, roughly chop parsley.

Divide soup between bowls. Garnish with parsley and serve. TIP: If you want to add a kick, stir in a pinch of chili flakes from your pantry!