Heat olive oil in a large soup pot over medium heat. Add the Italian sausage and break it into smaller pieces as it cooks. Once browned and cooked through, remove it and set it aside.

Using the same pot, toss in the chopped onion, garlic, carrot, celery, and diced bell peppers. Sauté for 5 minutes, or until the veggies soften and release a lovely aroma.

Sprinkle in oregano, basil, red pepper flakes, salt, and black pepper. Stir well to evenly coat the veggies with the seasonings.

Pour in the chicken broth and diced tomatoes, followed by the orzo pasta. Stir and bring it all to a boil.

Lower the heat to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and flavorful.

Add the browned sausage back to the pot. Simmer for another 2-3 minutes to combine all the rich, savory tastes.

Drop in chopped spinach right at the end and stir. It’ll wilt beautifully into the soup, adding a pop of green and freshness.