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PdfToast orzo in 12-inch skillet over medium-high heat until lightly browned, 3 to 5 minutes; transfer to bowl. Heat oil in now-empty skillet over medium heat until shimmering. Add sausage and cook until browned and fat is rendered, 4 to 6 minutes.
Stir in onion and bell pepper and cook until softened, 5 to 7 minutes. Stir in tomato paste, garlic, paprika, cinnamon, and pepper flakes and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits. Stir in broth and orzo and bring to simmer. Reduce heat to low, cover, and simmer gently until most of liquid is absorbed, about 10 minutes, stirring once halfway through simmering.
Uncover and continue to cook, stirring occasionally, until orzo is al dente and creamy, about 4 minutes. Off heat, stir in yogurt and lemon zest. Season with salt and pepper to taste and adjust consistency with hot water as needed. Sprinkle with mint and serve.