Instructions

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5–7 minutes. Drain excess grease if needed.
• Add the diced onion and bell peppers to the pot. Cook for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds.
• Stir in the diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, and black pepper.
• Bring the soup to a gentle boil, then reduce heat and simmer for 20–25 minutes, until the peppers are tender and the flavors have blended.
• Stir in the cooked rice and simmer for 2–3 more minutes until heated through.
• Ladle into bowls and top with shredded cheese if desired.