Creamy Sausage, Butternut Squash, Orzo, and Spinach Soup (30 Minutes, One Pot)

A big pot should include crumbled Italian sausage, Italian seasoning, red pepper flakes, and a good quantity of fresh thyme—leaves alone, please, no sprigs. Stir the sausage occasionally while cooking over medium heat to break it up.

Brown the orzo by cooking it, moving frequently, for about 2 minutes over medium heat after the sausage has lost its juices and is halfway cooked. Toss in 1 cup of uncooked orzo and chopped garlic.
Toss in the cubed butternut squash and 5 cups of chicken stock; mix to combine. Cover and bring to a boil. Reduce heat to a visible simmer and cook, stirring occasionally, for 5 to 10 minutes, or until the orzo and butternut squash are tender.
Toss in the spinach, cover with the lid, and cook on low heat, tossing periodically, until it wilts.
Take the soup off the stove and whisk in the heavy cream when the spinach has wilted. Before seasoning with salt and pepper, mix all the ingredients. If the soup seems overly thick, you may always add additional water or chicken stock. Extra red pepper flakes may be added if desired. Grated, shaved, or shredded Parmesan cheese and fresh herbs make a lovely topping.