Heat olive oil in a large skillet over medium heat. Add onion and cook for 1–2 minutes, until slightly softened. Add sliced sausage and cook for 4–5 minutes, until browned. Add chopped tomatoes and cook for 2–3 minutes, until they soften and release juices.

Reduce heat slightly, add garlic, and cook for about 30 seconds, until fragrant. Stir in the orzo and toast for 1–2 minutes. Add chicken broth, salt, pepper, and garlic powder. Bring to a boil, then stir in heavy cream.

Reduce heat to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.

Remove from heat. Stir in parmesan cheese, spinach, and lemon juice. Let spinach wilt and cheese melt. Enjoy!