In a skillet, heat olive oil over medium heat. Add sausage and cook until browned.

Add garlic and sauté for 1 minute. Stir in orzo and toast for 1–2 minutes.

Pour in broth, bring to a boil, then lower heat and simmer uncovered for 10–12 minutes, stirring often.

Once orzo is tender, stir in cream, Parmesan, and spinach.

Season to taste and serve hot with a sprinkle of red pepper flakes if you like a kick.