Heat olive oil in a large pot over medium heat. Sauté diced onion until soft. Add garlic and cook 1 minute.

Push tomato paste to the center of the pot and toast for 1 minute, then stir into the onion mixture.

Add diced potatoes and broth. Season with Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer 12-15 minutes until potatoes are nearly tender.

Optional: For a thicker soup, ladle some potato and broth into a blender or use an immersion blender, then stir back into the pot.

Add frozen vegetables and cook 5-7 minutes until heated through. Taste, adjust seasoning, and serve.