Heat the vegetable oil in a large frying pan over medium heat. Add the sausage pieces, diced onion, and diced celery. Fry for about 5 minutes, stirring occasionally, until the sausage is golden and the vegetables are starting to soften.

Add the orzo pasta to the pan with the browned sausage and vegetables. Pour in the dissolved vegetable stock. Bring everything to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed. If the mixture becomes too thick, add a splash more water. I find the orzo comes out extra creamy if you stir it frequently during this step.

Remove the pan from the heat. Stir through the light cream cheese and minced parsley until well combined and the cheese has melted into the orzo, creating a creamy texture.

Divide the orzo mixture among serving bowls. Top each portion with arugula leaves and quartered cherry tomatoes before serving. For a fresh twist, I like to toss the arugula with a drop of olive oil or lemon juice before adding.