Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
Stir in tomatoes, tomato sauce, tomato paste, chicken broth (2 cups), ketchup, and pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through about 13-16 minutes. Stir throughout adding in any more chicken broth as needed.
Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes, and then stir to mix throughout.
