In large sauce pan over medium-high heat, melt 2 tablespoons butter and add the uncooked orzo.  Stir the orzo until lightly browned.  Add the chicken broth and bring to a boil.  Cover the sauce pan and reduce heat.  Simmer for 15 minutes, until the orzo is tender and liquid is absorbed.

Remove the italian sausage from its casings and crumble into bite sized pieces.  

Place the sausage into a large skillet over medium heat, stirring occasionally, until fully cooked (about 5 minutes).  Add the chopped onions and sliced mushrooms to the sausage and continue to cook until onions and mushrooms are tender.

Add garlic and stir for about 30 seconds, until it becomes fragrant.

Reduce the heat down to low.    Add the spinach and stir into the sausage veggie mixture until wilted.  Set the mixture aside until the orzo is done.

Add the sausage mixture and parmesan cheese to the cooked orzo and mix well.  Serve immediately and Enjoy!