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In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
Add diced onion and cook for 3 to 4 minutes, until softened. Stir in garlic and cook for another 30 seconds.
Add the diced bell peppers and cook for 3 to 4 minutes, just until they begin to soften.
Stir in the diced tomatoes (with juices), tomato sauce, tomato paste, Italian seasoning, oregano, beef broth, salt, and pepper.
Bring the soup to a boil, then reduce heat and let simmer uncovered for 20 to 25 minutes, stirring occasionally.
Stir in the cooked rice and let heat through for another 5 minutes.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or shredded cheese if desired.