Directions

• Remove the sausage from the casing and add it to a heavy bottom sauce pot or Dutch oven.
• Cook over medium-high heat for 5 minutes, breaking it up with a wooden spoon.
• Add the onion and corn (no need to thaw) and sauté for 10 minutes.
• Add the orzo and chicken broth, stir to combine then bring to a boil.
• Reduce heat to medium low and simmer 10 minutes, stirring every few minutes and scraping the bottom of the pot to make sure the orzo doesn’t stick.
• Remove from the heat, add the spinach, stir and cover for a couple minutes, until the spinach has wilted.
• Top with freshly grated parmesan and black pepper, to taste and serve.