1. Brown the sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned and crumbled, about 5-7 minutes. Drain any excess fat from the pot.

2. Sauté the vegetables: Add the diced onion, garlic, carrot, and celery to the pot. Sauté for about 5 minutes, or until the vegetables are softened.

3. Incorporate the tomatoes and seasonings: Stir in the diced tomatoes, oregano, basil, and red pepper flakes (if using). Cook for 2 minutes, allowing the flavors to meld.

4. Add the broth and orzo: Pour in the chicken broth and bring the mixture to a boil. Add the orzo pasta and cook according to the package instructions, usually 8-10 minutes, until al dente.

5. Stir in the spinach: Once the orzo is cooked, add the chopped spinach to the pot. Cook for an additional 2-3 minutes, or until the spinach is wilted.

6. Season to taste: Adjust the seasoning with salt and pepper to your liking.

7. Serve and enjoy: Ladle the hot Marry Me Sausage Orzo Soup into bowls and garnish with a sprinkle of grated Parmesan cheese. Pair it with crusty bread or a fresh salad for a complete and satisfying meal.