In a large soup pot or Dutch oven, cook the crumbled Italian sausage over medium-high heat for about 5 minutes, stirring occasionally, until it turns a lovely golden brown.

Add the chopped onion to the pot with the sausage. Sauté for another 5 minutes until the onion becomes translucent and tender.

Add the minced garlic and crushed red pepper flakes to the pot. Cook for an additional 30 seconds, stirring constantly until the garlic is fragrant.

Add the uncooked orzo pasta, chicken broth, and heavy whipping cream to the pot. Stir everything together thoroughly and bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and let the mixture simmer uncovered for about 10 minutes, stirring frequently.

Remove the pot from heat and stir in the freshly grated Parmesan cheese and baby spinach. Cover the pot for 3-5 minutes.

Finally, season your dish with salt and pepper to taste before serving.