Heat olive oil in a deep skillet over medium heat.
Add sliced sausage and cook until browned on both sides. Remove and set aside.
In the same pan, cook shallot until softened. Stir in garlic, a pinch of oregano (optional) and cook for 30 seconds.
Stir in orzo and let it toast slightly.
Pour in chicken broth and bring to a simmer. Cook, stirring often, until orzo is tender and most of the liquid is absorbed, 10–12 minutes.
Lower heat and stir in cream and parmesan.
Fold in spinach if using. Return sausage to the pan.
Let sit a minute off heat before serving. Top with more parmesan, freshly cracked pepper if you like.
