Step 1

In a large non-stick sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, pour in 1 tablespoons of olive oil and cook the sausages (brown each side) until they are fully cooked through (*see first note). Turn off heat.

Step 2

Remove the sausages from the pan onto a cutting board and let cool slightly before slicing them into pieces. Set aside.

Step 3

Set the heat to medium-high. In the same pan, add in another tablespoon of olive oil along with the onions, peppers, salt, and pepper. Sauté until the onions start to soften and brown.

Step 4

Add the garlic and Italian seasoning and stir for another minute. Pour in the balsamic vinegar and stir to combine.

Step 5

Add in the sliced sausages, chicken broth, marinara sauce, and orzo. Carefully stir the ingredients together until well-incorporated.

Step 6

Bring the ingredients to a boil before reducing to a simmer. Cook uncovered for 12-15 minutes, stirring occasionally, until the orzo is al-dente (**see second note).

Step 7

Mix in the spinach until wilted. Taste for additional salt and pepper or other seasonings if necessary. Top with shredded cheese of your choice. Enjoy!