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In a large saucepan, cook the beef, green pepper and onion over medium heat for six to eight minutes, or until the meat is no longer pink. Break up the beef into crumbles as you cook it. Add the garlic and cook for one minute longer. Drain off the excess fat and moisture.
To the meat in the saucepan, stir in the tomatoes, beef broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring everything to a boil.
Stir in the dried pasta and return to a boil. Reduce the heat, then simmer the soup, covered, for 10 to 12 minutes or until the pasta is tender. Sprinkle with Parmesan cheese.