Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook, breaking it up with a spoon, until browned on all sides and cooked through. Remove the sausage with a slotted spoon and set aside, leaving rendered fat in the pan.
Step 2: Add the sliced onion and bell peppers to the same skillet. Cook over medium heat, stirring occasionally, until the vegetables begin to soften and the onions start to caramelize, about 8-10 minutes. If the pan gets too dry, add a splash of chicken broth.
Step 3: Add the minced garlic, Italian seasoning, salt, and pepper to the vegetables. Cook for another 1-2 minutes until fragrant.
Step 4: Return the cooked sausage to the skillet with the vegetables. Pour in the remaining chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
Step 5: Taste and adjust seasonings as needed. Serve the sausage, onion, and bell pepper mixture hot over beds of fluffy cooked white rice. Garnish with fresh chopped parsley, if desired.