Heat a large skillet over medium-high heat and add one tablespoon of olive oil. Remove Italian sausage from casings and add to hot skillet, breaking up with a wooden spoon into bite-sized pieces.

Cook sausage for 6-8 minutes until nicely browned and cooked through, stirring occasionally. Remove cooked sausage from skillet and set aside on a plate.

In the same skillet, add remaining olive oil if needed. Add diced onion and bell pepper, sautéing for 4-5 minutes until softened.

Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.

Pour in uncooked rice and stir to coat with oil and vegetables. Toast rice for 2-3 minutes, stirring frequently.

Add Italian seasoning, paprika, salt, and black pepper to rice, stirring to distribute spices evenly.

Return cooked sausage to skillet and pour in chicken broth. Stir to combine and bring mixture to a boil over high heat.

Reduce heat to low, cover skillet with tight-fitting lid, and simmer for 18-20 minutes without removing lid.

Turn off heat and let skillet rest, covered, for 5 minutes to allow rice to steam.

Remove lid, fluff rice with a fork, garnish with fresh parsley, and serve with Parmesan cheese if desired.