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Heat the olive oil in a large stock pot or Dutch oven and sauté the onion, carrot and celery stalks for 7-8 minutes over medium heat until softened.
Stir in the garlic, Italian seasoning mix and red chili flakes and cook for another minute.
Next, stir in the tomato paste and tomato sauce (passata), then add the chicken stock and orzo.
Bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.
Once the orzo is al dente, stir in the meatballs and baby spinach. Place a lid on the pot and simmer for 1-2 minutes until the spinach is wilted and the meatballs are heated through.
Add the half and half and grated Parmesan, then season to taste and serve hot, with some extra freshly grated Parmesan on top if you like.