Slice Italian sausage links into bite size pieces and brown in pan. Once brown remove from pan and place off to the side on a paper towel to remove excess oil.
In large soup pot, drizzle olive oil and saute fennel and white onion for about 5 -10 minutes to soften. Add chicken stock to pot and bring to a boil.
Add remaining ingredients except sausage- let simmer for about 10 minutes -until Orzo is soft. Add sausage to pot.
Season with salt/pepper/garlic salt to taste as needed.
Serving Suggestion: sprinkle grated Parmesan cheese over top of soup in the serving bowl.