In a large soup pot or Dutch oven, heat up some oil over medium-high heat. Add the lean ground beef and let it brown without stirring for about 5-6 minutes, until it’s nicely seared on one side. Break it up with a spatula and let it cook for a couple more minutes until browned throughout.

Add the chopped onion to the pot and stir it into the beef. Continue cooking for another 5 minutes until the onion becomes soft and translucent.

Stir in the minced garlic along with any crushed red pepper flakes and Italian seasoning you desire. Cook together for about 1 minute, then add the uncooked orzo pasta, stirring well to coat it.

Pour in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce, stirring to combine. Bring to a gentle bubble over medium heat, uncovered, for about 10 minutes.

Once the orzo is tender and the sauce has thickened, remove the pot from heat. Stir in the freshly grated Parmesan cheese and baby spinach until fully combined.

Allow the dish to sit covered for 3-5 minutes, then season with salt and pepper to taste before serving.