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In a capacious vessel for preparing soup, such as a soup pot or Dutch oven, warm the olive oil on medium heat.
Incorporate the diced onion and minced garlic. Cook the onion until it becomes transparent.
Place the ground beef into the pot, breaking it into smaller pieces. Cook until browned and devoid of pink hues. Remove any surplus fat if necessary.
Add the finely chopped bell peppers and cook until they soften.
Add the diced tomatoes with their juice, tomato sauce, beef or vegetable broth, Italian seasoning, dried oregano, salt, and black pepper. Stir to combine.
Heat the soup until boiling, then reduce the temperature and cover. Allow to simmer for 20 to 25 minutes.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Transfer the soup into serving bowls and optionally top with grated Parmesan cheese and fresh basil leaves.