Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes, stirring occasionally to build a sweet aroma.

Add the ground beef to the skillet. Cook for 6-8 minutes, breaking it apart as it browns until it’s nicely cooked and no longer pink.

Stir in the minced garlic, sweet paprika, Italian seasoning, bay leaf, salt, and pepper. Cook for about 30 seconds until fragrant, making sure the garlic does not burn.

Incorporate the canned diced tomatoes into the skillet. Simmer for 2-3 minutes to allow the flavors to meld together beautifully.

Pour in the beef broth and add the orzo pasta. Stir well, then bring the mixture to a gentle boil.

Reduce the heat to medium-low and let it simmer uncovered for 10-12 minutes. Keep stirring often to prevent the orzo from sticking to the bottom of the pan.

Add the fresh spinach and cook for about 1 minute, just until it wilts down and brightens the dish.

Remove the bay leaf from the skillet, and if desired, garnish your dish with fresh parsley and grated parmesan for extra flavor and color.