In a large pot or Dutch oven, heat over medium-high heat. Add the ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain excess grease and set aside.

Add chopped onion and minced garlic to the same pot, reducing heat to medium. Sauté until the onion is soft and translucent, around 5-7 minutes.

Pour in crushed tomatoes and tomato sauce, followed by beef broth. Stir in dried oregano, dried basil, salt, and black pepper. Allow to come to a gentle boil.

Once boiling, reduce heat to low and cover the pot. Let simmer for at least 20 minutes to meld flavors together.

Remove the lid and add mini pepperoni. Continue cooking for an additional 5 minutes, stirring occasionally.

Ladle soup into bowls and top with shredded mozzarella and Parmesan cheese. Garnish with freshly chopped parsley. Serve immediately with crusty garlic bread.