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Heat 1 teaspoon of the olive oil in a large, deep skillet or Dutch oven (recommended) over medium heat. Add the onion, sprinkle with ¼ teaspoon of the salt, and cook until just starting to soften, about 3 minutes.
Add 1 teaspoon of olive oil along with the ground beef and ½ teaspoon of salt. Cook, breaking up with a wooden spoon, until browned and cooked through, about 5-7 minutes.
Stir in the Italian seasoning and garlic. Cook for 1 minute, stirring constantly.
Add orzo, tomato sauce, and beef broth. Stir well, scraping up any bits from the bottom of the pan.
Bring to a low boil, then reduce heat and simmer uncovered for 10-15 minutes, stirring frequently to avoid the orzo sticking to the bottom of the pan, until orzo is tender and most of the liquid is absorbed.
Turn off the heat, then stir in half-and-half, Parmesan, remaining ¼ teaspoon of salt, and black pepper. Let sit for 2-3 minutes to thicken. Add spinach now if using, and stir until wilted. Serve with additional Parmesan and black pepper if that’s your thing.