Cook the chopped bacon in a large dutch oven or soup pot over medium heat until crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate. Drain all but 1 Tablespoon of bacon grease from the pot.

Add the beef, onion, carrots, garlic, basil, oregano, red pepper flakes, and a pinch of salt and pepper to the pot. Cook, breaking up the beef as you go until no longer pink. Drain any remaining grease from the pot.

Add the tomato sauce, diced tomatoes, broth, beans, and pasta to the pot and bring to a boil. Reduce the heat to low and simmer for 12-15 minutes until pasta is cooked through.

Serve with the bacon and parmesan cheese if desired.

Cook the bacon in the instant pot on saute mode. Remove the bacon to a paper towel lined plate using a slotted spoon.

Add the ground beef, onion, carrots, garlic, and seasonings to the pot. Cook, stirring constantly and breaking up the meat until cooked through.

Turn the instant pot off.

Add the remaining ingredients to the pot. Place the lid on the pot and set the valve to sealing position.

Cook the soup on the manual, high pressure setting for 4 minutes.

Once the time is up, carefully do a quick release by opening the valve. Once the pressure has released, remove the lid and serve the soup immediately.

Serve with the cooked bacon and parmesan cheese.