In a large skillet over medium heat, add the crumbled Italian sausage. Cook for about 5-7 minutes, breaking it apart with a wooden spoon until browned and cooked through. This step adds flavor and texture to the dish.

Add the chopped onion and minced garlic to the skillet. Sauté for another 3-4 minutes until the onion becomes translucent and fragrant.

Stir in the diced zucchini and cook for an additional 5 minutes, allowing the zucchini to soften slightly.

Pour in the diced tomatoes with their juices, chicken broth, Italian seasoning, and red pepper flakes (if using). Stir to combine and bring the mixture to a simmer.

In a separate pot, bring 4 cups of salted water to a boil. Add the uncooked orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.

Once cooked, drain the orzo and add it to the skillet with the sausage and vegetable mixture. Stir well to combine all ingredients.

Drizzle the olive oil over the orzo mixture, stirring to incorporate. This adds richness and helps prevent the orzo from sticking.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot, garnished with chopped fresh basil and grated Parmesan cheese for added flavor.