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In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain any excess grease.
Add the olive oil, minced garlic, and chopped onion to the pot. Cook until the onion is softened and translucent, about 3-4 minutes.
Stir in the Italian seasoning, salt, and pepper.
Pour in the beef broth and diced tomatoes. Bring to a boil.
Add the pasta to the pot. Make sure the pasta is submerged in the liquid. Reduce heat to medium, cover, and simmer for 12-15 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent sticking.
Stir in the fresh spinach until it wilts, about 1-2 minutes.
Stir in the heavy cream and Parmesan cheese until the sauce is creamy and smooth.
Serve immediately, garnished with extra Parmesan cheese.