In a large soup pot or Dutch oven, heat the pot over medium-high heat and add the lean ground beef. Cook for 5–6 minutes without stirring, allowing it to brown and develop flavor. Once it’s browned, use a spatula to break it up into smaller pieces.

Add the chopped onion to the pot, breaking up the beef as you do so. Stir frequently and cook for another 5 minutes until the onion becomes translucent and fragrant.

Stir in the minced garlic, crushed red pepper flakes, and Italian seasoning. Cook for 1 minute, allowing the garlic to release its fragrant scent. Then, add the uncooked orzo.

Pour in the tomato sauce and beef broth, stirring well to combine. Add the heavy cream and Worcestershire sauce. Bring the mixture to a gentle bubble, then reduce the heat slightly and cook uncovered for about 10 minutes, stirring frequently.

Once the orzo is tender, remove the pot from heat. Stir in the freshly grated Parmesan cheese and baby spinach, mixing until the spinach wilts down.

Before serving, taste your dish and season with salt and pepper as desired. Ladle the orzo into bowls and enjoy!