Preheat oven to 200C (390F). In a 9x13-inch baking dish add all of the ingredients and stir well, until the tomato paste dissolves into the borth.
Cover with aluminum foil and bale for 40 minutes, stirring halfway through, or until the orzo is al dente and the liquid evaporates.
Add the spinach and stir it into the hot orzo until it wilts. Serve!
