1-First, heat 1 tablespoon of extra virgin olive oil or avocado oil in a large pot over medium heat. Add the 1 pound of raw Italian sausage, breaking it up as it cooks until browned, about 6-8 minutes. This step infuses the pot with rich flavors, so take your time to get that perfect sear before setting the sausage aside.

2-Next, in the same pot, toss in 1/2 cup diced onions and 2 ribs diced celery. Sauté them for 3-4 minutes until they soften, then add 3 cloves minced garlic and cook for another minute. If you’re using the optional 1/4 cup white wine, pour it in now to deglaze the pot, scraping up those tasty bits from the bottom.

3-Then, stir in 2 teaspoons Italian herb blend and 2 tablespoons all-purpose flour to thicken the base. Gradually add 3 cups low-sodium chicken broth and the 2 whole roasted red peppers, along with 1/3 cup chopped sun-dried tomatoes. Bring everything to a boil, then reduce to a simmer for even cooking.

4-After that, add 1/2 cup dried orzo pasta to the pot and let it simmer for 8-10 minutes until tender. Stir in the cooked sausage, 1/2 cup half and half, 1/3 cup thinly sliced spinach, 1 cup shredded parmesan cheese, and 1/4 cup chopped fresh flat-leaf Italian parsley. Let it all heat through for 2-3 minutes, then taste and adjust seasoning.