Heat a large pot over medium heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned and no pink remains (about 6-8 minutes). Drain any excess fat.

Add the chopped bell peppers and diced onion to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but not mushy. Add the minced garlic and cook for 30-60 seconds until fragrant.

Stir in the diced tomatoes (with juices), tomato sauce, and broth. Scrape up any browned bits from the bottom of the pot — they add flavor.

Pour in the uncooked rice and add the Italian seasoning. Season with salt and pepper to taste. Give everything a good stir.

Bring the soup to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked through and tender, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of broth or water.

Taste and adjust seasoning before serving. Serve hot, topped with shredded cheese and chopped fresh parsley if desired.