Step 1

Heat 1 tablespoon olive oil to the Dutch oven or soup pot over medium heat.

Step 2

Add Italian sausage. Break apart and cook for 5-6 minutes until browned.

Step 3

Transfer to a paper towel lined plate and set aside.

Step 4

Add the remaining olive oil, onions, carrots, celery, bell pepper and zucchini to the pot.

Step 5

Sauté for 5-6 minutes until veggies are tender.

Step 6

Add garlic and cook for another minute until fragrant.

Step 7

Pour in the red wine and cook for another 2 minutes while stirring.

Step 8

Stir in the broth, tomatoes, and Italian seasoning.

Step 9

Bring to a boil. Then let simmer covered over low heat for 10 minutes.

Step 10

While the soup simmers, prepare the orzo in a small pot.

Step 11

Cook for 5 minutes until orzo is slightly undercooked.  Drain.

Step 12

Add the orzo and Italian sausage to the soup.

Step 13

Let simmer uncovered for 5 minutes stirring occasionally.

Step 14

Remove from heat and stir in the parsley and basil.  Top with Parmesan and serve warm.