In a medium pot on medium high heat, saute your garlic and cut up sausages in the olive oil until brownded on both sides.
Add in the dried orzo and let this crisp up for about a minute.
Add in the sun-dried tomatoes and pour in the chicken stock. I used about a cup but it should be just enough to fully cover everything in the pot.
Drop the heat down to medium and let it cook down for 4 minutes. Add in the heavy cream at this point. Also, add in your spinach and salt and pepper here.
Drop the heat to medium-low, cover and let this cook down until the orzo is an almost creamy consistency and enjoy!
