In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it apart. Cook for about 5-7 minutes until browned.

Remove excess fat from the pot, leaving about a tablespoon. Add one chopped onion, 3 minced garlic cloves, diced carrot, and diced celery. Sauté for 5 minutes until softened.

Stir in one can of diced tomatoes, 1 teaspoon of oregano, 1 teaspoon of basil, and a pinch of red pepper flakes. Pour in 4 cups of chicken broth and bring to a boil.

Stir in 1 cup of orzo pasta and reduce heat to medium. Cook for 8-10 minutes until the orzo is just tender, stirring occasionally.

Add 2 cups of fresh spinach to the pot. Stir gently until the spinach wilts, about 2 minutes.

Taste the soup and adjust the seasoning with salt and pepper. Ladle into bowls and sprinkle with grated Parmesan cheese.