Finely chop the onion, cut the carrot in half and slice thin and cube pepper; set aside.
Remove the casing from the sausages. In a Dutch oven, cook the sausage over high heat with 2 tsp oil until sausage is no longer pink, breaking meat up as it’s cooked (4-6 minutes). Remove sausage from Dutch oven, set aside.
Over med/high heat, add 2 tsp oil, onion, carrots and pepper to the Dutch oven; cook until vegetables are tender, 5-6 minutes.
Add the Italian sausage back. Add the diced tomatoes, beef and vegetable broth, water, salt and pepper; bring to a soft boil.
Add the orzo and zucchini, stir. Cook uncovered 10-12 minutes until zucchini and orzo are tender.
Add more seasoning to taste, add fresh herbs.