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In a large pot, heat the olive oil over medium heat. Add the ground beef or turkey and cook, breaking it up into crumbles with a spoon, until browned (about 5-7 minutes). Drain any excess fat if necessary.
Add the diced onion, minced garlic, and chopped bell peppers (green and red) to the pot. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
Stir in the diced tomatoes, tomato sauce, and tomato paste. Then, add the broth, dried basil, oregano, salt, and pepper. Bring to a simmer over medium heat.
Once the soup is simmering, stir in the uncooked rice. Reduce the heat to low and let the soup simmer, covered, for about 20-25 minutes, or until the rice is cooked through.
Taste the soup and adjust seasoning with more salt and pepper if needed. If you prefer a thinner soup, add more broth or water to reach your desired consistency.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread for dipping.