Heat a large skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes. Add the sausages and break them up with a wooden spoon or masher.Once browned, add in balsamic vinegar and bring to a simmer. Add in the zucchini and sauté for 3-4 minutes. Add the sun-dried tomatoes, orzo and spinach. Stir to combine then pour the broth in.Bring to a boil, turn the heat to low and cover. After about 12 minutes or when most of the liquid is absorbed and the orzo is cooked, remove the skillet from heat. Stir in the fresh basil and parmesan cheese. Season to taste.Top with more fresh basil, parmesan, chili flakes (optional) and a drizzle of balsamic glaze.