Directions

1. In a large pot, heat the olive oil over medium heat. Add the diced onions and cook until they become translucent, about 5 minutes.
2. Add the minced garlic and diced bell pepper to the pot, cooking for an additional 2-3 minutes until they start to soften.
3. Add the ground beef to the pot, breaking it up with a spoon as it cooks. Continue to cook until the beef is browned and cooked through.
4. Pour in the beef broth and diced tomatoes (with their juice), stirring to combine. Bring the mixture to a simmer.
5. Reduce the heat to low and stir in the Italian seasoning, heavy cream, and shredded cheddar cheese. Continue to stir until the cheese is fully melted and the soup is creamy.
6. Season with salt and pepper to taste. Continue to cook on low for 10-15 minutes, stirring occasionally.

7. Serve hot, garnished with finely chopped parsley if desired.
Variations & Tips
For a different flavor profile, you can swap out the ground beef for ground turkey or chicken. If you like a bit of heat, consider adding some diced jalapenos or a pinch of red pepper flakes. Want more veggies in your soup? Toss in some spinach or kale during the last few minutes of cooking. For those who prefer a thicker soup, blend a portion of the soup and return it to the pot to enhance the texture.