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Place the sausage in a large skillet over medium
heat, and cook until evenly brown. Remove from
skillet, and crumble into a large pot. Add bell
pepper, onion, garlic, and tomatoes with their
liquid. Stir in parsley, basil, and chicken broth.
Cover, place over medium heat, and bring to a
boil. Reduce heat to low, and cook for 30 minutes.
Stir orzo pasta and spinach into the pot. Continue
cooking soup 10 minutes, or until pasta is al
dente. Serve topped with Parmesan cheese.
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