Simmer beef broth. Add beef stock, italian seasoning, and bay leaf to
saucepan. Simmer, covered, over low heat.
Pan-fry sausage. Heat stockpan over medium-high heat. Add sausage. Toss
until sausage does not stick. Pan-fry 6 minutes, flipping every 3 minutes.
Set aside.
Sauté vegetables. Melt butter over medium heat in stockpan. Add onion,
carrots, celery, garlic, salt, white pepper to skillet. Coat evenly. Sauté
for 12 minutes, stirring every 4 minutes, until vegetables have softened.
Reduce with water to stir up the fond.
Compile soup. Add cooked sausage, beef broth, and zucchini to stock pan.
Bring mixture to simmer. Reduce heat to low. Cover. Simmer 15 minutes.
Remove from heat. Add parcooked orzo. Rest 5 minutes before serving.