1-First, brown the 16 ounces of Italian sausage in a soup pot over medium heat until it’s fully cooked and crumbly. Once done, remove the sausage and set it aside to keep its texture. This step locks in that savory flavor we all love.

2-Next, add the finely chopped 1/2 medium onion and 2 sticks of celery to the pot. Cook them until softened, about 5 minutes, to build a solid base. Then, stir in the 2 tablespoons of flour and 4 cloves of minced garlic, cooking for another minute to thicken things up and add aroma.

3-Now, slowly pour in the 4 cups of chicken broth while stirring to avoid lumps. Add the 28-ounce can of diced tomatoes with their juices, 1/2 teaspoon of dried oregano, and the reserved sausage back into the pot. Bring it to a gentle boil and let it simmer for a few minutes.

4-Stir in the 1 cup of heavy or whipping cream and 1 cup of uncooked orzo next. Let the soup simmer for about 12 minutes, stirring occasionally, until the orzo is tender. Finally, add the 2 cups of fresh baby spinach and cook until it wilts, which takes just a minute or two.

5-Season with salt and pepper to taste, and you’re ready to serve. The whole process takes about 10 minutes of prep and 30 minutes of cooking, totaling 40 minutes.