To a large pot or Dutch oven, add the oil, garlic, onion, and sausage. Break the sausage up and let it cook through. Once cooked, absorb any excess grease with a paper towel. Add in the pepper, Italian seasoning, salt, chicken broth, and diced tomatoes. Stir well and scrape all of the flavorful bits off the bottom of the pot.

Add in the orzo and stir well. Let simmer, covered, for 10 minutes, stirring occasionally, so the orzo doesn’t stick to the bottom of the pot.

Once the orzo is tender, stir in the spinach and put the lid back on top. Let the spinach wilt down for about minutes. Turn the heat off and stir in the half and half.

Ladle into bowls and top with parmesan cheese. Enjoy!