In a large pot, heat olive oil over medium heat. Add sliced chicken sausage and saute for 5 to 7 minutes, until golden and cooked through.

Stir in minced garlic and cook for 1 minute until aromatic.

Add broccoli florets and cook for 2 to 3 minutes, allowing them to begin softening.

Stir in orzo, chicken broth, Italian seasoning, salt, and black pepper. Bring mixture to a boil.

Reduce to a simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.

Remove from heat and fold in grated Parmesan cheese until smoothly incorporated.

Serve hot, topped with chopped fresh parsley.