Begin by gathering all your ingredients. Chop one onion and mince three cloves of garlic, setting them aside for later.

In a large skillet, heat two tablespoons of olive oil over medium heat. Once the oil shimmers, add the chopped onions, stirring occasionally. Sauté until they become translucent and fragrant, about 5 minutes.

Add one pound of lean ground beef to the skillet with the sautéed onions, seasoning generously with salt and pepper. Break up the beef with a spatula and cook until browned, about 6 to 8 minutes.

Stir in the minced garlic and a 14.5 oz can of diced tomatoes (including their juice). Let the mixture simmer on medium-high heat for 2 to 3 minutes.

Pour in one cup of orzo pasta and two cups of low-sodium beef broth. Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer. Cover and cook for 10 to 12 minutes.

Once the orzo is cooked, stir in the fresh spinach and Italian seasoning. Cook for an additional minute or until the spinach wilts.