In a salted pot of boiling water cook the orzo. (Refer to the instructions on the package for cooking time). Drain well.
Heat a nonstick pan over medium heat. Once hot, add the oil, onion, and mushrooms, Saute until the onions and mushrooms soften. Add in the garlic and drop the sausage in bite-sized chunks, saute until golden brown. Stir in the flour and mix around.
Pour in the broth, butter, thyme, lemon, and season with salt and pepper, and bring to a simmer. Remove from the heat and stir in the spinach, orzo, and parmesan.
Taste and adjust the seasoning with salt. Remove the thyme sprigs. Garnish with parsley and parmesan. Serve with bread.