1-Start: Start by gathering everything: dice the onions, chop the celery, and prepare the roasted red peppers to keep things organized.

2-Cook the sausage: First, heat the oil in a pot over medium heat and cook the Italian sausage until it’s browned, which takes about 10-12 minutes. Once done, set it aside without draining the fat to keep those tasty juices in the mix.

3-Deglaze the pot: Next, deglaze the pot with white wine or chicken broth, scraping up the browned bits for extra depth.

4-Sauté vegetables: Then, sauté the onions, celery, roasted red peppers, and sun-dried tomatoes until they’re softened, around 5 minutes. Add the garlic and Italian herb blend, followed by sprinkling in the flour to form a roux that thickens the soup nicely. Gradually stir in the chicken broth and half and half in increments to avoid lumps, then increase the heat.

5-Bring it all together: Now, add the orzo and cooked sausage, simmering gently for 10-12 minutes while stirring often to prevent sticking.

6-Finalize and serve: Finally, turn off the heat and mix in the remaining half and half, Parmesan cheese, spinach, and parsley, letting it rest for 10 minutes to thicken. Season with salt if needed and serve with extra Parmesan for a comforting touch.