Step 1: Sauté the Sausage

Heat a large soup pot or Dutch oven over medium heat. Add the olive oil, followed by the Italian sausage. Cook the sausage until it is browned, breaking it into small crumbles with a wooden spoon. This should take about 5-7 minutes. Remove any excess fat from the pot if needed.

Step 2: Cook the Vegetables

Add the diced onion, garlic, carrot, celery, and red bell pepper to the pot. Sauté the vegetables for about 5 minutes or until they become soft and the onions are translucent. Stir occasionally to prevent burning.

Step 3: Season and Simmer

Sprinkle in the dried Italian seasoning and crushed red pepper flakes (if using). Stir the spices into the mixture to release their aromas. Pour in the chicken broth and diced tomatoes with their juices. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer for 10 minutes.

Step 4: Add the Orzo Pasta

Stir in the orzo pasta and continue to simmer for another 8-10 minutes until the orzo is tender. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Step 5: Finish with Cream and Spinach

Lower the heat to medium-low. Add the heavy cream and grated Parmesan cheese, stirring to combine until the cheese is fully melted into the broth. Toss in the chopped fresh spinach and cook for an additional 2-3 minutes, or until the spinach is wilted. Season the soup with salt and pepper to taste.

Step 6: Garnish and Serve

Ladle the soup into bowls and garnish with fresh chopped basil or parsley. Add an extra sprinkle of Parmesan cheese if desired. Serve hot with crusty bread or garlic toast on the side.