In a large soup pot over medium-high heat, add the lean ground beef. Cook for about 5–6 minutes until browned and no longer pink.

Stir in the chopped onion and mix with the beef, cooking for another 5 minutes until the onion is translucent.

Incorporate the minced garlic, crushed red pepper flakes, and Italian seasoning into the pot, stirring to combine. Cook for 1 minute.

Pour in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce, stirring well. Raise heat to bring to a gentle bubble.

Reduce heat to low and let simmer uncovered for about 10 minutes, stirring frequently to prevent sticking.

Once orzo is tender, remove from heat, stir in Parmesan cheese and baby spinach. Cover for 3–5 minutes to melt cheese and wilt spinach.