Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef, onions and jalapeno and cook until beef has browned, about 3-5 minutes, crumbling the beef as it cooks. Season with salt and pepper. Remove from heat and drain excess fat.
Stir in tomatoes, tomato sauce, chicken broth, ketchup, Dijon mustard, pasta and 2 cups of water. Bring to a boil; cover, then reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat and stir in cheese.
Serve immediately, garnished with tomato and green onions, if desired.
*We used a spicy ketchup, but regular ketchup will do as well. **We used 1/2 cup of diced jalapenos, because we like spicy. Feel free to omit them from this recipe.