Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering. Add the sliced chicken sausage and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.

Toss in 3 minced garlic cloves and sauté for about 1 minute, stirring continuously, until fragrant and golden.

Add 2 cups of fresh broccoli florets and sauté for 2-3 minutes until tender-crisp and vibrant green.

Stir in 1 cup of orzo pasta, followed by 4 cups of chicken broth, 1 tablespoon of Italian seasoning, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer.

Cover the pot and let it simmer for 10-12 minutes, stirring occasionally until the orzo is tender and has absorbed most of the liquid.

Remove from heat and stir in 1 cup of grated Parmesan cheese until melted and combined. Serve warm, garnished with freshly chopped parsley.