Prep all ingredients: chop the onion and red pepper, mince the garlic, cut broccoli into small florets, and slice the chicken sausage into rounds (or remove from casings).
Heat 1 tablespoon olive oil in a large soup pot over medium-high heat.
Add the sliced chicken sausage and sauté for about 5 minutes, until browned.
Add the chopped onion and cook for another 4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and uncooked orzo and cook for about 30 seconds to toast the orzo slightly.
Add 1/4 teaspoon Italian seasoning, 2 cups chicken broth, and the 14-ounce can of tomato sauce; stir to combine.
When mixture comes to a gentle bubble, add the broccoli florets and chopped red bell pepper, reduce heat to medium or medium-low so it simmers gently, and cook uncovered for about 10 minutes, stirring often to prevent sticking, until the orzo is tender and liquid is mostly absorbed.
Season with salt and pepper to taste and serve immediately, topped with freshly grated Parmesan if desired.
