Step 1

Heat a large stockpot over medium-high heat.  Add the ground sausage and sauté until browned and cooked through, stirring and crumbling with a wooden spoon as it cooks.  Use a slotted spoon to transfer the cooked meat to a clean plate and set it aside, reserving 1 tablespoon of grease in the pot.  (If there is more grease in the pot, discard it.  If there is no grease remaining, add 1 tablespoon of olive oil to the stockpot.)

Step 2

Add the onion, carrots and celery and stir to combine.  Sauté for 6-7 minutes, stirring occasionally, until the onions are softened and translucent.  Add the garlic and crushed red pepper flakes and sauté for 2 more minutes, stirring occasionally.

Step 3

Add the diced tomatoes, stock, Italian seasoning and cooked sausage and stir to combine.  Continue cooking until the broth reaches a simmer, then reduce heat to medium-low to maintain the simmer.

Step 4

Stir in the orzo until combined.  Cover the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn’t stick to the bottom of the pot, until the orzo is al dente.

Step 5

Stir the spinach into the soup.  Taste and season with salt and black pepper, as needed.  (Feel free to also add in extra Italian seasoning, if you would like.)

Step 6

Serve immediately, garnished with your favorite toppings.