Beef and Bow-Tie Soup

2 lb ground beef
2 (32-oz) cartons chicken broth
1 (29-oz) can tomato sauce
2 Tbsp tomato paste
1 Tbsp brown sugar
1 Tbsp Italian seasoning
1 tsp onion powder
1 tsp garlic powder
3 cups bow tie pasta
1½ cups shredded mozzarella cheese

Cook beef in a large Dutch oven over medium heat until browned and crumbly; drain and return to pot.

Stir in broth, tomato sauce, tomato paste, brown sugar, Italian seasoning, onion powder, and garlic powder. Bring to a boil; reduce heat, and simmer 15 minutes.

Add pasta; simmer 10 minutes or until pasta is tender. Season with salt and pepper, if desired. Top servings with cheese.