Heat olive oil in a large pot or deep skillet over medium-high heat. Add ground beef and cook for 5-6 minutes, breaking it up with a wooden spoon, until browned and no longer pink.

Add diced onion to the pot with the beef and cook for 3-4 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.

Push beef mixture to one side of the pot and add tomato paste to the empty space. Cook for 1 minute, then stir it into the beef mixture.

Add orzo pasta, diced tomatoes, beef broth, Italian seasoning, and paprika to the pot. Stir well to combine all ingredients.

Bring mixture to a boil, then reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.

Reduce heat to low and slowly stir in heavy cream and Parmesan cheese until well combined and creamy.

Season with salt and pepper to taste. Remove from heat and let stand for 2-3 minutes to allow sauce to thicken slightly.

Garnish with fresh chopped parsley and serve immediately while hot.