Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Mince garlic.

Remove Italian sausage from casing, if necessary.

Place a large pot over medium heat and add 2 tsp. olive oil.

Add sausage to hot pot and break up until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

Remove from burner. Transfer sausage to a plate. Reserve pot; no need to wipe clean.

Return pot used to cook sausage to medium heat.

Add garlic and tomato puree to hot pot. Stir constantly until fragrant, 30-60 seconds.

Add wine and stir occasionally, scraping bottom of pot to loosen any brown bits and until liquid is reduced by half, 1-2 minutes.

Add diced tomatoes, mirepoix base, 1/4 tsp. salt, and 5 cups water to hot pot. Bring to a boil.

Once boiling, stir in zucchini and orzo. Return to a boil.

Once boiling again, stir occasionally until orzo is tender, 8-10 minutes. If you receive couscous, bring couscous, 1 1/4 cups water, and 1/4 tsp. salt to a simmer in a small pot. Once simmering, cover and cook until water is absorbed and couscous is tender, 6-8 minutes. Drain couscous, add to soup, and stir to combine.

Stir in cream base and sausage until combined and heated through, 5-8 minutes.

Remove from burner.

Plate dish as pictured on front of card, garnishing with croutons. Bon appétit!