Instructions:
- Heat oil in a large Dutch oven or stockpot over medium-high heat. Add ground meat; cook, breaking it up, until fully browned. Drain off excess fat thoroughly.
- Reduce heat to medium. Add diced onions and peppers to the pot with the browned meat. Sauté until onions are translucent and peppers begin to soften (about 6–8 minutes).
- Stir in the minced garlic, Italian herbs, and smoked paprika. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes, beef broth, Worcestershire sauce, and brown sugar. Stir well to scrape up any browned bits from the bottom. Bring the mixture to a gentle boil.
- Stir in the uncooked rice. Season generously with salt and pepper.
- Reduce the heat to low, cover the pot partially (leaving a small vent), and simmer for 25–30 minutes, or until the rice is tender and the soup has thickened slightly.
- Taste the soup and adjust seasoning. Turn off the heat, cover fully, and let it stand for 5 minutes before serving.
- Ladle into bowls, garnishing each serving with fresh parsley and a dollop of sour cream.