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Cook the Sausage: In a large skillet or pan over medium heat, add a tablespoon of olive oil. Remove the sausage from its casing and crumble it into the pan. Cook until browned and fully cooked, breaking it into smaller pieces as it cooks. Remove the sausage from the pan and set aside.
Sauté Vegetables: In the same pan, add diced onion and garlic. Sauté for about 2–3 minutes until the onion is translucent. Then, add the diced red bell pepper and zucchini. Cook for an additional 3–4 minutes until they're tender.
Add Tomatoes and Seasoning: Stir in the halved cherry tomatoes and Italian seasoning. Season with salt and pepper to taste, and cook for another minute to combine the flavors.
Add Broth and Orzo: Pour in the chicken broth, and bring the mixture to a boil. Once boiling, add the orzo pasta and stir well.
Simmer: Reduce the heat to a simmer and cover the pan. Cook for about 10-12 minutes, or until the orzo is al dente, stirring occasionally. If the mixture becomes too thick, you can add a bit more broth or water.
Combine Ingredients: Once the orzo is cooked, return the browned sausage to the pan and stir everything together. Heat through for a few minutes.