Dice the zucchini, onion, and carrots. Mince the garlic.

Remove the casings from the Italian sausage.

In a large pot, cook the Italian sausage over medium heat until browned, breaking it apart with a spoon.

Add the chopped onion, garlic, and carrots to the pot. Sauté for about 5 minutes until the onions are translucent.

Stir in the diced zucchini, diced tomatoes, chicken broth, water, oregano, basil, salt, and pepper.

Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, until the vegetables are tender.

Ladle the soup into bowls and garnish with fresh parsley before serving.