Remove the casing from the italian sausage and chop the garlic and sun-dried tomatoes. Rinse and drain the baby spinach (if needed).
Heat the olive oil in a large pan set to medium-high heat. Add the sausage, break it into crumbles, and fry it for 5 minutes until browned.
Add the chopped garlic and sun-dried tomatoes and fry for 30 seconds. Then add the orzo and fry for 3 minutes stirring occasionally until it is lightly toasted.
Add the chicken or vegetable stock and bring to a simmer. Reduce to low heat, cover with a lid, and let the orzo cook for 8-10 minutes until the broth is absorbed, stirring occasionally.
Once the orzo is ready, stir in the cream and baby spinach, cover again, and cook for 2-3 minutes until the spinach is wilted. Taste for salt and adjust if needed.
Done! Serve immediately and garnish with grated Parmesan.
