In a large skillet with lid, over medium-high heat, add Italian sausage and cook, crumbling, until nicely browned, about 5-10 minutes.
Add onion and garlic, and cook until onion starts to soften, about 8 minutes.
Add Italian seasoning, red pepper flakes, salt & pepper; stir and cook for 5 minutes to allow spices to bloom in the oils.
Add white wine and stir, scraping up the bottom of the pan to deglaze all the delicious flavours.
Add orzo, sun-dried tomatoes, stock, and cream; stir until mixture comes to a boil and then reduce the heat to a gentle simmer. Cover and cook, stirring every 5 minutes, for about 10 minutes or until orzo is tender.
Turn off heat and add spinach and parmesan and stir in (spinach will wilt).
Taste and add more salt & pepper if necessary. Sprinkle the top of the orzo with the Italian cheese blend and cover for an additional 5 minutes to allow cheese to melt. Alternatively, you could cook uncovered under the broiler for a few minutes until cheese melts and is bubbling and starting to brown gently.
Serve with chopped fresh herbs such as parsley or basil, and additional grated parmesan cheese if desired.