Heat 1 tbsp of olive oil in a large pot or Dutch oven. When heated, add the sausage. Cook until browned. When browned, remove from pot and transfer to a cutting board (if you're using links or a rope) or a bowl (if you're using ground sausage). Cover with a bowl and let rest for 5 minutes.
In the same pot, heat the rest of the olive oil. When heated, add the carrots, onions, and garlic. Cook for about 3-4 minutes or until the carrots are softened and the onions are translucent. Then, add the celery and also the salt and crushed red pepper. Cook, mixing frequently, for another 2-3 minutes until all the vegetables are soft.
THIS STEP IS ONLY IF YOU USED SAUSAGE LINKS OR A ROPE. While the vegetables are cooking, uncover the sausage and begin to "crumble". This is best done with a Food Chopper (Slap Chop), but can also be done with the pointed end of a meat tenderizer. Ground up all the sausage.
Add both broths and the fresh thyme and rosemary and bring to a rolling boil. Once boiling, drop the heat to low and continue with a slow boil.
Add the sausage back into the dutch oven. Give it a taste and add more salt and pepper or crushed red pepper as needed. After about 2 minutes, add the Orzo and cook for about 10 minutes or until the pasta is al dente.
Add the spinach and cook until wilted.
Turn off the heat and remove the stems of thyme and rosemary, then add the grated cheese. Stir to combine.