Italian Sausage and Zucchini Soup

1/2 pound bulk Italian sausage 1 medium onion, chopped 1 medium green pepper, chopped 3 cups beef broth 1 can (14-1/2 ounces) diced tomatoes, undrained 1 tablespoon minced fresh basil or 1 teaspoon dried basil 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes 1 medium zucchini, cut into 1/2-inch pieces 1/2 cup uncooked orzo pasta or couscous

In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain. Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.