In a large pot over medium high heat, brown your ground beef and drain excess grease.
Add in celery, carrots, and onion. Stir and let cook for 5 minutes.
Add in potatoes and stir to combine.
Add in flour, salt, garlic powder, Italian seasoning, and black pepper, stirring to combine and coat well.
Add in tomato paste and stir until everything is well coated.
Add in beef broth and water. Stir until well mixed.
Bring to a boil and then reduce heat to medium/low and let simmer for about 20 minutes or until potatoes and veggies are fork tender.
Notes
Tomato paste can be substituted for 1-2 cups of leftover spaghetti sauce.
Additional veggies can be added depending on what you have on hand. Mushrooms should be added with the onions to get the most flavor but other veggies like zucchini can be added with the potatoes.
Different potato varieties and sizes will cook at different rates. Russets will cook faster than yellow or red potatoes and smaller chunks will cook faster than larger ones so keep an eye on your soup and check every 5-10 minutes for doneness because you may not need all 20 minutes, or you could need longer.
Keep leftovers stored in an airtight container in the fridge for up to 5 days.