Warm oil in a saucepan over medium heat. Brownbeef. Remove from saucepan and set aside.
Add onions to the saucepan. Cook for about 5 minutes until they start to brown. Stir often. Add garlic and tomatoes, lower heat, and cook until the tomatoes lose their structure, about 5 to 10 minutes.
Return the meat to the saucepan. Add the stock and basil and increase heat to high. Season with salt and pepper, bring to a boil, reduce heat, cover, and simmer for about 45 minutes until the beef is starting to become tender.
Add the pasta and continue to cook for an additional 15 minutes until the pasta is tender.
Adjust seasoning. Divide soup among serving bowls and decorate with parsley.