In your large pot or Dutch oven, heat over medium heat. Add the mild Italian chicken sausage, breaking it apart with your wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Once done, remove the sausage from the pot and set aside, leaving any drippings behind.
In the same pot, add the chopped yellow onion. Sauté for about 3-4 minutes, or until the onions are translucent and fragrant.
Next, stir in the frozen corn kernels and dry orzo. Mix well to combine, allowing the orzo to toast slightly for about 1-2 minutes.
Slowly add the low sodium chicken broth to the pot, scraping up any bits stuck to the bottom. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes. Stir occasionally to prevent the orzo from sticking.
Add the packed baby spinach and the cooked sausage back into the pot. Stir until the spinach wilts down into the mixture, which should take about 2 minutes.
Finally, remove the pot from the heat and stir in the freshly grated parmesan. Season with freshly ground black pepper to taste.
