Ingredients
- 1 Tbsp olive oil
- 1 lb (450 g) lean ground turkey (93%)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 Tbsp tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 3/4 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 pinch red-pepper flakes (optional)
- 1 1/2 cups (10 oz) orzo, uncooked (regular or whole-wheat)
- 3 cups low-sodium chicken broth, plus extra as needed
- 1 cup crushed tomatoes (or passata)
- 1/2 cup milk or evaporated milk (or 1/4 cup Greek yogurt off heat)
- 2 cups baby spinach
- 1/2 cup grated Parmesan
- 1/2 zest and juice of 1/2 lemon
- 2 Tbsp chopped parsley or basil
Equipment
- large pot or deep skillet for one-pot cooking
- Wooden spoon or spatula
- measuring cups
- zester or microplane for lemon zest
- knife and cutting board
- Dutch oven (optional) for casserole variation
Method
- Heat olive oil in a wide pot over medium-high heat. Add ground turkey and cook, breaking up, until no pink remains and internal temperature reaches 165°F (74°C), about 5–6 minutes.
- Add onion and garlic; cook 2–3 minutes until softened. Stir in tomato paste and cook 30–60 seconds to deepen flavor.
- Season with Italian seasoning, paprika, salt, pepper, and red-pepper flakes (if using).
- Stir in orzo, broth, and crushed tomatoes. Bring to a lively simmer and cook 8–10 minutes, stirring often, until orzo is al dente and saucy.
- Reduce heat to low. Stir in milk (or off-heat Greek yogurt) until creamy. Fold in spinach to wilt.
- Stir in Parmesan, lemon zest and juice, and herbs. Adjust seasoning to taste, rest 2 minutes, and serve warm.
Nutrition
Calories: 390kcalCarbohydrates: 46gProtein: 29gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 620mgPotassium: 580mgFiber: 3gSugar: 5gVitamin A: 1400IUVitamin C: 8mgCalcium: 180mgIron: 3mg
Notes
Ground Chicken Orzo: Swap turkey 1:1; cook to 165°F (74°C).
Veg options: Add finely diced carrot, zucchini, or bell pepper with onion.
Make creamy: Use evaporated milk or stir in 1 Tbsp butter at the end.
Whole-wheat orzo: Add a few extra Tbsp broth as needed.
Alternate Methods:
• Stovetop: As written.
• Dutch Oven: Follow Steps 1–5; top with 3/4 cup mozzarella and bake 375°F (190°C) 10–12 min, broil 1–2 min.
• Oven Casserole (meal prep): Par-cook orzo 6 min; combine with cooked turkey sauce; bake 375°F (190°C) 15–18 min covered, uncover 5 min.
• Slow Cooker: Brown turkey with aromatics; add tomatoes, 2 1/2 cups broth, and seasonings. Cook LOW 2–3 hr. Add par-cooked orzo + 1/2 cup broth for last 20–30 min.
• Air Fryer (stuffed peppers): Fill halved bell peppers with cooked orzo mixture; air-fry 360°F (182°C) 10–12 min; top with cheese last 2 min.
Veg options: Add finely diced carrot, zucchini, or bell pepper with onion.
Make creamy: Use evaporated milk or stir in 1 Tbsp butter at the end.
Whole-wheat orzo: Add a few extra Tbsp broth as needed.
Alternate Methods:
• Stovetop: As written.
• Dutch Oven: Follow Steps 1–5; top with 3/4 cup mozzarella and bake 375°F (190°C) 10–12 min, broil 1–2 min.
• Oven Casserole (meal prep): Par-cook orzo 6 min; combine with cooked turkey sauce; bake 375°F (190°C) 15–18 min covered, uncover 5 min.
• Slow Cooker: Brown turkey with aromatics; add tomatoes, 2 1/2 cups broth, and seasonings. Cook LOW 2–3 hr. Add par-cooked orzo + 1/2 cup broth for last 20–30 min.
• Air Fryer (stuffed peppers): Fill halved bell peppers with cooked orzo mixture; air-fry 360°F (182°C) 10–12 min; top with cheese last 2 min.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!