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Heat OLIVE OIL in pot over medium-high heat.
Add ITALIAN SAUSAGE to the pot and saute until browned. Use a slotted spoon to transfer out of pot and set aside.
Drain excess grease from the pot, leaving a small amount for the vegetables. Or add another splash of olive oil if needed.
Add ONION, CELERY, and GARLIC. Saute until tender.
Add COOKED SAUSAGE, ORZO PASTA, TOMATOES, CHICKEN BROTH, ITALIAN SEASONING, SALT, and PEPPER.
Bring everything just to a boil, then reduce heat to medium-low and simmer 10-15 minutes, or until pasta is cooked through, stirring as needed.
Add WATER in small amounts to adjust consistency, if needed during simmering process.
Serve warm. Garnish suggestions include Parmesan cheese, chopped fresh parsley, and croutons.
To store, cool completely and refrigerate in an airtight container up to 5 days or freeze up to 90 days.
When reheating, add a splash of cooking liquid since the orzo will have absorbed much of it during cold storage.