Ingredients
Method
Cooking Steps
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute more, until fragrant.
- Add the ground turkey to the pot, breaking it up with a spoon. Season with salt, pepper, and Italian seasoning. Cook for 5-7 minutes, stirring often, until the turkey is browned and cooked through.
- Pour in the diced tomatoes (with their juices) and the chicken broth. Increase heat to high and bring the mixture to a boil.
- Stir in the orzo pasta. Reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the pasta is tender and has absorbed most of the liquid. Stir once or twice to prevent sticking.
- Add the fresh spinach to the pot and stir gently. Cook for 2-3 minutes, until the spinach has wilted completely.
- Remove the pot from the heat. Sprinkle in the Parmesan cheese and stir until melted and the sauce is creamy. Serve immediately.
Nutrition
Notes
For a vegetarian version, substitute the chicken broth with vegetable broth and use a plant-based ground meat alternative. Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat with a splash of broth or water to restore creaminess. To make ahead, cook the recipe as directed but undercook the orzo by 2 minutes; finish cooking when reheating. Avoid overcooking the orzo, as it can become mushy—check for doneness a minute or two before the suggested time. Serve with a side of crusty sourdough bread and a simple green salad for a complete meal. If you prefer a bit of heat, add a pinch of red pepper flakes along with the Italian seasoning.