Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced pre-cooked chicken sausage and sauté for about 3-5 minutes until browned. Transfer to a plate and set aside.

In the same skillet, add the sliced cremini mushrooms and sauté for 5-7 minutes until golden brown. Remove and set aside with the sausage.

Reduce the heat to medium. Add the diced yellow onion, cooking for 3-4 minutes until softened. Add minced garlic and stir until fragrant for an additional minute.

Add 1 cup of dry orzo pasta to the skillet, stirring to coat. Toast for about 1-2 minutes until slightly golden.

Gradually pour in the chicken broth, stirring continuously until mostly absorbed. Repeat with remaining broth until orzo is al dente (about 10-15 minutes).

Once orzo is cooked, stir in ½ cup of heavy cream and mix for 2-3 minutes until creamy. Adjust consistency with more broth if needed.

Fold in the fresh spinach until wilted, then add cooked sausage and mushrooms back in. Mix in Parmesan cheese and butter until melted.

Season with salt and pepper to taste. Garnish with chopped parsley and serve warm.