Let's cook.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat.
Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and diced red and green bell peppers, cooking for another 3-5 minutes until peppers begin to soften.
Stir in the uncooked orzo pasta, chicken broth, salt, and black pepper. Bring the mixture to a simmer.
Reduce heat to medium-low, cover the skillet, and cook for 12-15 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Remove from heat and stir in the heavy cream and grated Parmesan cheese until well combined and creamy.
Let it rest for 2-3 minutes before serving. Garnish with extra Parmesan cheese if desired.
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