Begin by heating a large pot over medium heat, adding a drizzle of oil to coat the bottom. Once hot, add the ground beef (or turkey) and cook for about 5-7 minutes until browned and crispy bits form.

Next, push the browned meat to one side of the pot and add the diced onion and minced garlic to the empty space. Sauté for about 3-4 minutes, until the onions become translucent and aromatic.

Stir in the diced bell peppers, ensuring they mix with the meat and onions. Continue to cook for another 3-5 minutes, allowing the peppers to soften slightly.

Pour in the undrained diced tomatoes and the beef broth. Sprinkle in the Italian seasoning, salt, and black pepper. Stir everything together.

Increase the heat slightly to bring the soup to a gentle boil. Once boiling, reduce the heat to low, letting it simmer for about 10-15 minutes, during which you'll add the cauliflower rice.

Taste and adjust the seasoning as necessary. Once well-flavored, ladle the soup into bowls and garnish with shredded cheddar cheese and fresh parsley, if using.