Heat the oil in a Dutch oven or soup pot over medium heat until shimmering. Add the sausage and break it into small chunks as it cooks for 10-12 minutes. Transfer the sausage to a bowl and set aside.

Deglaze the pot with white wine or a splash of chicken broth, scraping up browned bits.

Add the onions, celery, roasted red peppers, and sun dried tomatoes. Sauté until softened, about 5 minutes.

Add the garlic and Italian seasoning, then sprinkle the flour over the vegetables and mix until thick.

Pour in 1/4 cup of chicken broth and 2 tablespoons of half and half, stirring until smooth.

Gradually add the remaining chicken broth in 1/2 cup increments, stirring to incorporate fully.

Raise the heat to medium high, add the orzo and return the cooked sausage to the pot. Cook for 10-12 minutes, stirring frequently to prevent sticking.

Once orzo is cooked, turn off the heat and stir in the remaining half and half, 1/2 cup of parmesan cheese, spinach, and parsley. Let the soup rest for 10 minutes. Adjust salt if necessary and serve garnished with remaining parmesan cheese.