In a large soup pot or Dutch oven, heat over medium-high heat and add the ground beef. Cook for about 5-6 minutes, allowing the beef to brown without stirring initially.

Add the chopped onion to the pot, stirring it into the beef. Sauté for an additional 5 minutes or until the onion is translucent.

Stir in the minced garlic, crushed red pepper flakes, Italian seasoning, and uncooked orzo pasta. Cook for about 1 minute, allowing the garlic to become fragrant.

Pour in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce into the pot. Raise the heat and bring the mixture to a gentle bubble, cooking uncovered for about 10 minutes.

Once the orzo is tender and the sauce has reached your desired thickness, remove the pot from heat. Stir in the grated Parmesan cheese and fresh spinach, allowing the residual heat to wilt it.

Taste your dish and season with salt and pepper as needed. Serve immediately while warm.