Step 1: Cook the Sausage and Aromatics

1. Heat 1 tablespoon of oil from the sun-dried tomato jar in a large pot over medium-high heat.
2. Add the Italian sausage and cook, breaking it apart, until browned and fully cooked (about 5 minutes).
3. Stir in the chopped onions and minced garlic, cooking until the onions are soft and translucent (about 5 minutes).

Step 2: Build the Soup Base

4. Add tomato paste and sun-dried tomatoes, stirring constantly for about 2 minutes until the tomato paste deepens in color.
5. Pour in chicken broth, then stir in heavy cream, basil, salt, Italian seasoning, and paprika.
6. Bring to a gentle boil over medium heat, stirring occasionally, for about 12 minutes until bubbling.

Step 3: Cook the Orzo

7. Reduce heat to medium-low and add uncooked orzo to the pot.
8. Cook, uncovered, stirring occasionally, for about 8 minutes until the orzo is al dente.

Step 4: Add the Final Ingredients

9. Lower the heat to low and add the chopped spinach, cream cheese cubes, and Parmesan cheese.
10. Stir gently for about 5 minutes, until the cream cheese melts completely and the spinach is wilted.

Step 5: Serve and Garnish

11. Remove from heat and let the soup cool slightly before serving.
12. Ladle into bowls and garnish with extra grated Parmesan cheese and fresh basil.
13. Serve warm with crusty bread or a fresh salad.