Heat olive oil in a large skillet over medium heat.
Add the sliced chicken sausage and cook until browned.
Stir in the diced onion and cook until translucent.
Add minced garlic and diced red bell pepper; sauté for another 2-3 minutes.
Stir in the orzo pasta, coating it with the sautéed mixture.
Pour in the chicken broth and bring to a simmer.
Reduce heat and cover, cooking for about 10-12 minutes until the orzo is tender.
Stir in the heavy cream and Italian seasoning, mixing well.
Add in the fresh spinach, stirring until wilted.
Season with salt and pepper to taste, then serve topped with grated Parmesan.