Begin by heating a large soup pot or Dutch oven over medium-high heat. Add the lean ground beef to the pot and let it cook undisturbed for 5-6 minutes, allowing it to brown nicely.

Add one chopped onion to the browned beef and continue cooking for about 5 minutes until the onion is translucent and soft.

Stir in minced garlic, crushed red pepper flakes, and Italian seasoning, cooking for an additional minute until fragrant. Then, pour in the uncooked orzo pasta.

Next, pour in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce. Stir well and bring to a gentle bubble, then reduce heat to medium-low.

Once the orzo is cooked al dente and the sauce thickens, remove the pot from heat. Stir in Parmesan cheese and fresh spinach, cover it, and let it sit for 3-5 minutes.

Finally, taste and adjust seasoning with salt and pepper. Serve warm.