In a large soup pot or Dutch oven, heat the pot over medium-high heat and add the lean ground beef. Cook without stirring for 5–6 minutes until the meat is browned.

Add the chopped medium onion to the pot with the ground beef and sauté for another 5 minutes until the onion becomes translucent.

Stir in the minced garlic, crushed red pepper flakes, and Italian seasoning. Add the uncooked orzo and stir well to combine.

Pour in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce. Cook uncovered for approximately 10 minutes until the orzo is tender.

Remove the pot from heat and fold in the freshly grated Parmesan cheese and baby spinach. Cover for 3–5 minutes.

Taste the dish and season with salt and pepper before serving.