Begin by gathering and prepping your ingredients for the Ground Beef Orzo. Finely chop one medium onion and mince three cloves of garlic.

In a large skillet, heat two tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about five minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Add one pound of lean ground beef to the skillet, breaking it up with a wooden spoon. Season with salt and pepper, then cook for about 6-8 minutes until the beef is evenly browned and fully cooked.

Stir in the minced garlic and a 14.5-ounce can of diced tomatoes (including their juices) to the beef mixture. Let this simmer for 2-3 minutes, allowing the aroma to fill your kitchen and the flavors to combine.

Pour in 2 cups of low-sodium beef broth and add 1 cup of orzo pasta to the skillet. Increase the heat to bring everything to a boil, then reduce it to a gentle simmer. Cook uncovered for about 10-12 minutes, stirring occasionally, until the orzo absorbs most of the liquid and becomes tender.

Stir in 2 cups of fresh spinach along with 1 teaspoon of Italian seasoning. Cook for approximately one minute until the spinach wilts down and the flavors meld beautifully.