Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the Italian sausage and cook, breaking it up, until browned, about 5 minutes.

Pour in a splash of the red wine and scrape up any browned bits from the bottom of the pot.

Add the onion, leek, carrots, celery, zucchini, and garlic. Cook for about 8 minutes, until softened.

Stir in the remaining wine, tomato paste, Italian seasoning, and salt. Cook until the liquid reduces slightly.

Add the diced tomatoes with their juices and the chicken broth. Bring to a gentle boil, then reduce heat and simmer partially covered for 15 minutes.

While the soup simmers, cook the orzo in a separate pot according to package directions. Drain.

Stir the cooked orzo into the soup, then add the spinach and half-and-half. Mix until the spinach wilts.

Serve hot, garnished with Parmesan cheese and fresh parsley.