Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and dice onion. Mince or grate garlic. Halve tomatoes lengthwise. Strip thyme leaves from stems; discard stems.

Bring 21/2 cups water to a boil in a large pot. Meanwhile, heat a drizzle of olive oil in another large pot over medium heat. Add onion and garlic. Cook, stirring, until softened, about 3 minutes. Season with salt and pepper.

Increase heat to medium high and add thyme, 1 TBSP tomato paste (we sent more), 1/4 tsp sugar, and chorizo to pot with aromatics. Break up meat into pieces with a spatula or wooden spoon. Cook until chorizo is just starting to brown, 4-5 minutes.

While chorizo cooks, toss tomatoes, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until beginning to burst, about 10 minutes.

Meanwhile, add orzo to pot with chorizo and stir to combine. Add boiling water and stock concentrate and bring to a simmer. Let bubble until orzo is al dente, about 12 minutes, stirring frequently. TIP: If liquid evaporates before orzo is done, add water 1/4 cup at a time and continue cooking.

Once orzo is al dente, stir mozzarella, tomatoes, and half the Parmesan into pot. Lay spinach on top and cover. Remove from heat and let sit 3 minutes to allow spinach to steam. Stir spinach into orzo mixture. Divide between plates and sprinkle with remaining Parmesan.