Heat a large deep skillet or wide pan over medium heat. Add the sausage and cook until nicely browned. If using links, slice them into coins; if using bulk sausage, break it up. Remove it to a plate once browned.

In the same pan, add sliced peppers and onion. Stir them in the sausage drippings, adding a splash of olive oil if the pan looks dry. Cook until softened and colored, about 5 to 7 minutes.

Stir in minced garlic for about 30 seconds until fragrant. Add the orzo and stir for 1 minute to toast it lightly.

Pour in the broth and crushed tomatoes (if using). Add Italian seasoning and return the sausage to the pan. Bring to a gentle simmer, then lower the heat. Cover and cook for about 10 to 12 minutes, stirring once or twice to prevent sticking.

When the orzo is tender and most liquid is absorbed, turn off the heat. Taste for salt and pepper; sprinkle with parmesan and herbs before serving.