Heat 2 tsp. of olive oil in a large non-stick frying pan. (I used my favorite Green Pan (affiliate link) the largest size frying pan.)

Add the chopped onion and cook until the onion is just starting to brown; then add the Italian Herb Seasoning (affiliate link) and cook a few minutes more. Put the seasoned onions into a large soup pot.

Add the chopped green peppers to the same frying pan and cook until they start to slightly char. Add peppers to the soup pot.

Add the other 2 tsp. of oil to the frying pan, add the sausage that you squeezed out of the links and the ground beef, and cook over medium-high heat until the sausage and beef is slightly browned. You might have to cook the beef and sausage separately if you don’t have a big enough frying pan. Use your turner to break the ground beef and sausage apart as it cooks. (Or I sometimes use an old-fashioned potato masher (affiliate link) to break the meat apart.)

Add the beef and sausage to the soup pot.

Add the crushed tomatoes, water, beef broth, Worcestershire sauce, and low-sugar ketchup, bring the soup to a low simmer and let it cook 30-40 minutes.

Then add the 2 cups of frozen (or fresh chopped) cauliflower rice and let the soup cook 20-30 minutes more, or slightly longer for fresh cauliflower. Season to taste with salt and fresh-ground black pepper.

Serve hot, with fresh Parmesan to add at the table if desired.