Heat the oil in a 4 to 5 quart Dutch oven or soup pot over medium heat until the oil begins to shimmer on the surface. Add the sausage, and use a sturdy spatula to break up the meat into small chunks as it cooks. Stir frequently to ensure the sausage cooks all the way through and sears on the surface, about 10-12 minutes. Transfer the sausage to a bowl and set aside.

Deglaze the pot with either wine or a splash of the chicken broth, scraping up the browned bits from the bottom of the pot.

Add the onions, celery, roasted red peppers, and sun dried tomatoes, and saute until softened, about 5 minutes.

Add the garlic and Italian seasoning to the pot, and sprinkle the flour over the vegetables. Mix everything together until thick.

Pour in a quarter cup of the chicken broth and 2 tablespoons of the half and half, stirring well until smooth.

Add the remaining chicken broth in 1/2 cup increments, stirring to incorporate completely into the vegetable roux.

Raise the heat to medium high. Add the orzo and return the cooked sausage to the pot. Adjust heat to maintain a bubble simmer. Cook for 10-12 minutes, or until the orzo has plumped up, stirring frequently to prevent sticking.

When the orzo has cooked through, turn off the heat and stir in the remaining half and half, 1/2 cup of the parmesan cheese, spinach, and parsley. Let the soup rest for 10 minutes to allow it to thicken. Taste and add salt if necessary. Sprinkle the remaining cheese over the soup or let diners add it to their own bowls.