Heat the olive oil in a wide saucepan over medium heat. Add the onion and cook for about 4–5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds without letting it darken.

Stir in the tomato paste and cook for about 1 minute. Add the dry orzo and stir for another 30 seconds so the pasta is coated in the oil and tomato mixture.

Pour in the crushed tomatoes and broth, scraping the bottom of the pot. Add the Italian herbs, salt, and pepper. Bring to a gentle simmer, then lower the heat so the mixture bubbles steadily without boiling hard.

Cook for about 10–12 minutes, stirring frequently and scraping the bottom. Use a partially covered lid if the sauce splatters. Check the orzo against its package timing. Add hot water in small splashes if the pot dries before the pasta is tender.

When the orzo is tender with a slight bite, stir in the spinach until wilted. Lower the heat and stir in the cream. Remove from the heat, then add the Parmesan gradually and stir until incorporated.

Taste for seasoning. If the orzo is thick, stir in a little hot water until it flows from the spoon. Divide among four bowls and serve promptly; it will thicken as it stands.