In a large dutch oven, heat olive oil. Add Italian sausage and cook until browned. Remove from the pan and set aside.
Add onion, carrot, garlic, fennel, basil, and oregano.
Cook on medium heat until softened, abut 8 minutes. Add pureed chick peas, stirring often.
Slowly add chicken stock, stirring after each add.
Stir in the tomatoes, spinach, and browned sausage.
Bring the soup to a boil and add orzo. Cook according to package directions.
Allow to cool slightly and serve!