In a large pot, heat a splash of olive oil over medium heat, about 2 minutes. Add the diced onions and cook until translucent, about 5 minutes.

Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the ground Italian sausage, breaking it apart. Cook for 6-8 minutes until browned.

Mix in the diced zucchini and stir well. Continue to cook for another 5 minutes, allowing the zucchini to soften.

Pour in the canned diced tomatoes and chicken stock, then add the dry orzo. Stir gently to combine and simmer for about 10 minutes.

Taste the soup and season with salt, pepper, and fresh herbs. Simmer for an additional 15-20 minutes until the orzo is tender.

If the soup has thickened, adjust its consistency by adding extra chicken stock or water.

Ladle the hot soup into bowls, garnishing with additional fresh herbs if desired. Serve with crusty bread or garlic toast.