In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent.

Toss in the garlic and Italian sausage, cooking until the sausage is browned.

Stir in the orzo and chicken broth. Bring to a boil.

Reduce the heat and let it simmer, stirring occasionally, for about 10-12 minutes, or until the orzo is cooked to perfection.

Stir in heavy cream and spinach. Cook for an additional 2-3 minutes until the spinach wilts.

Season with salt and pepper to taste.

Serve with a generous sprinkle of grated Parmesan cheese on top.