In a large Dutch oven or heavy bottomed pot over medium high heat, begin by browning the ground beef. As the meat sizzles, use a wooden spoon to break it into small, even crumbles. Once no pink remains, carefully drain the excess fat.

Add the chopped onions and bell peppers to the pot with the beef. Cook them for about 5 to 7 minutes until the onions are translucent and the peppers have softened just enough. In the final minute, stir in the minced garlic.

Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in the Worcestershire sauce, Italian seasoning, and that pinch of brown sugar.

Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer softly for about 20 to 30 minutes.

While the soup simmers, cook your rice separately according to package directions. Add the cooked rice directly to individual bowls rather than the whole pot.

Taste your soup. Does it need a pinch more salt or a crack of black pepper? Ladle the hot soup over the rice, garnish with fresh parsley and shredded cheese.