Begin by heating a large pot over medium heat. Add a drizzle of olive oil, then toss in the finely chopped onion and diced green bell pepper. Sauté for about 5 minutes until they soften and turn translucent. Next, add the sliced mushrooms and minced garlic to the pot, cooking until fragrant—about 2 more minutes.

Increase the heat slightly and add the lean ground beef to the pot. Use a wooden spoon to break up the meat as it cooks, allowing it to brown for roughly 6 minutes. Stir occasionally to ensure an even cook.

Pour in 4 cups of low-sodium beef broth while gently stirring to combine all the ingredients. Bring the mixture to a gentle simmer, allowing it to bubble softly. Let it simmer for about 5 minutes.

Lower the heat and slowly stir in 1 cup of heavy cream, ensuring that it mixes well with the broth. Continue to simmer for another 5 minutes.

Gradually add the shredded provolone cheese to the soup, stirring continuously to blend it smoothly. Keep the heat low to ensure the cheese melts evenly.

Ladle the hot soup into bowls and garnish each bowl with a sprinkle of chopped fresh parsley.