In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.

Stir in the diced tomatoes (with juice), beef broth, and elbow macaroni. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 10-12 minutes, or until the pasta is tender.

Once the pasta is cooked, stir in the heavy cream and Italian seasoning. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until heated through.

Remove from heat and stir in the shredded cheddar cheese until melted and creamy. Garnish with chopped parsley before serving.