In a large pot over medium heat, cook the sliced Italian sausage until browned (about 5-7 minutes). Remove and set aside, leaving the drippings.

Melt butter in the same pot and sauté minced garlic for 1 minute until fragrant.

Add orzo and chicken broth; bring to a gentle simmer, stirring occasionally for about 10 minutes until orzo is al dente.

Return the sausage to the pot; stir well and cook on low for another 2 minutes.

Stir in Parmesan cheese until melted and creamy.

Serve hot, garnished with herbs or additional cheese if desired.