In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the red bell pepper, zucchini, and cherry tomatoes to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender.

Stir in the dried oregano, dried basil, red pepper flakes (if using), and orzo pasta. Mix well to combine.

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the orzo is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Season with salt and pepper to taste. Remove from heat and stir in the grated Parmesan cheese until melted and well combined.

Garnish with fresh basil leaves before serving.