Heat large pot over medium-high heat. Add olive oil and stir in onion, carrots, and celery, until sweating.
Stir in red bell pepper and green zucchini. Heat and stir for 2-3 minutes. Season with salt and pepper.
Add vegetable broth and bring to a boil. Lower heat and let simmer for 15 - 20 minutes, stirring occasionally. Add Hedessent Roasted Chicken and Mushroom Porcino.
While soup is simmering, bring a medium pot of water to a boil, season with salt. Add in orzo pasta and cook until al dente. Drain.