Italian Ground Turkey Spinach Orzo

Finding a weeknight dinner that’s both healthy and satisfying can feel impossible, especially when you’re staring at the clock and everyone’s asking “what’s for dinner?” in about twenty minutes. Ground turkey can sometimes feel boring, and getting greens into the meal without complaints takes some creativity, not to mention finding something that actually fills everyone up.

That’s where this ground turkey spinach orzo comes in. It’s a one-pot meal that comes together in about thirty minutes, sneaks in plenty of spinach without making it the star of the show, and has enough flavor from garlic, parmesan, and Italian seasoning to keep things interesting without being complicated.

What Kind of Ground Turkey Should I Use?

For this recipe, you can use either 93/7 or 85/15 ground turkey, depending on your preference. The 93/7 (which means 93% lean) is a leaner option that works great if you’re watching fat content, while the 85/15 has a bit more fat which adds extra flavor and keeps the meat nice and juicy. If you go with the leaner option, don’t worry – the olive oil and chicken broth in this recipe will keep everything moist and flavorful. You can also substitute ground chicken if that’s what you have on hand, as it cooks pretty much the same way and has a similar mild flavor that pairs well with the garlic and Italian seasoning.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground turkey: Ground chicken, ground beef, or Italian sausage (removed from casings) all work great here. If using sausage, you might want to cut back on the salt since it’s already seasoned.
• Orzo pasta: This is the key ingredient that makes this dish what it is, so I’d recommend sticking with orzo. In a pinch, you could use small pasta shapes like ditalini or acini de pepe, but cooking times may vary slightly.
• Spinach: Fresh kale or arugula work well as substitutes. If using kale, chop it finely and add it a bit earlier since it takes longer to wilt. You can also use frozen spinach – just thaw and squeeze out excess water first, and use about 1 cup.
• Chicken broth: Vegetable broth works just fine if that’s what you have on hand. You could also use turkey or beef broth, though the flavor will be slightly different.
• Parmesan cheese: Pecorino Romano gives a similar salty, sharp flavor. Asiago is another good option if you have it available.
• Fresh basil: If you don’t have fresh basil, you can use about 1 teaspoon of dried basil added with the other seasonings, or substitute with fresh parsley for a different but still fresh herb flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake with this one-pan dish is not stirring the orzo frequently enough once you add the broth, which can cause it to stick to the bottom of the pan and burn – keep a wooden spoon handy and give it a stir every couple of minutes.

Another common error is adding all the chicken broth at once and walking away, but you’ll want to keep an eye on the liquid level and add a splash more broth or water if the orzo starts looking dry before it’s fully cooked.

Don’t add the spinach too early or it’ll turn brown and mushy – wait until the very end when the orzo is tender, then stir it in and let it wilt for just a minute or two.

Finally, make sure your ground turkey is fully browned and broken into small pieces before removing it from the pan, as large clumps will make the dish harder to serve and less appealing to eat.

What to Serve With Ground Turkey Spinach Orzo?

This dish is pretty filling on its own since it’s got pasta, protein, and greens all in one pot, but I love serving it with a simple side salad dressed with olive oil and lemon juice to keep things fresh. A slice of warm garlic bread or some crusty bread is perfect for scooping up any extra broth at the bottom of your bowl. If you want to make it more of a meal, roasted vegetables like zucchini, bell peppers, or cherry tomatoes work really well alongside the orzo. You could also add a sprinkle of extra parmesan and some fresh basil on top right before serving to make it feel a bit more special.

Storage Instructions

Store: This orzo dish keeps really well in the fridge for up to 4 days in an airtight container. The pasta will soak up some of the liquid as it sits, so you might want to add a splash of chicken broth or water when reheating to loosen it up.

Freeze: You can freeze this for up to 2 months, though the texture of the orzo might change slightly when thawed. Let it cool completely first, then store in freezer-safe containers or bags. I’d recommend adding fresh parmesan and a squeeze of lemon after reheating for the best flavor.

Reheat: Warm it up in the microwave with a tablespoon or two of chicken broth to keep it from drying out, or reheat on the stovetop over medium-low heat with a bit of extra liquid. Stir occasionally until heated through, and top with fresh basil before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-2000
• Protein: 100-115 g
• Fat: 65-75 g
• Carbohydrates: 180-200 g

Ingredients

For the skillet base:

• 1 lb ground turkey (I like Butterball for a leaner result)
• 12 oz orzo pasta (I always use Barilla for a consistent texture)
• 2.5 tbsp olive oil
• 1 small onion (finely diced into 1/4-inch pieces)
• 6 garlic cloves
• 4.5 cups chicken broth
• 1.25 tsp italian seasoning
• 0.5 tsp red pepper flakes
• 1.25 tsp salt
• 0.75 tsp pepper
• 1/8 tsp ground nutmeg

For the finish:

• 4 cups spinach (roughly chopped for easier eating)
• 0.66 cup parmesan cheese (freshly grated for better melting)
• 1 lemon
• fresh basil

Step 1: Prepare Mise en Place and Season the Turkey

• 1 small onion, finely diced
• 6 garlic cloves, minced
• 4 cups spinach, roughly chopped
• 1 lemon
• 1.25 tsp Italian seasoning
• 0.5 tsp red pepper flakes
• 1.25 tsp salt
• 0.75 tsp pepper
• 1/8 tsp ground nutmeg

Finely dice the onion into 1/4-inch pieces and mince the garlic cloves.

Roughly chop the spinach into bite-sized pieces and set aside.

Zest the lemon and cut it into wedges for serving.

In a small bowl, combine the Italian seasoning, red pepper flakes, salt, pepper, and nutmeg—this will be your spice blend.

I like to mix my seasonings ahead so they distribute evenly into the meat and don’t clump up during cooking.

Step 2: Brown the Ground Turkey

• 1 lb ground turkey
• 1.5 tbsp olive oil
• spice blend from Step 1

Heat 1.5 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Add the ground turkey and cook for 8-10 minutes, breaking it apart with a wooden spoon as it cooks, until it’s no longer pink and starting to brown.

Sprinkle in the spice blend from Step 1 and stir to coat the meat evenly.

Transfer the cooked turkey to a clean plate and set aside.

Step 3: Toast the Orzo and Build the Broth Base

• 1 tbsp olive oil
• diced onion and minced garlic from Step 1
• 12 oz orzo pasta
• 4.5 cups chicken broth

In the same pot, add the remaining 1 tablespoon of olive oil and return to medium-high heat.

Add the diced onion and minced garlic from Step 1, stirring constantly for about 1-2 minutes until fragrant and just starting to soften—don’t let the garlic brown.

Add the orzo pasta and toast it for 1-2 minutes, stirring frequently until it’s lightly golden; this toasting step adds a subtle nutty flavor that deepens the dish.

Pour in the chicken broth and bring to a boil, stirring occasionally to prevent sticking.

Step 4: Simmer the Orzo Until Tender

• broth and orzo mixture from Step 3

Once the broth reaches a boil, reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the orzo is tender but still has a slight bite to it.

The pasta will continue to absorb liquid as it cooks, so watch it toward the end to prevent it from becoming mushy.

The broth should reduce significantly but not completely evaporate.

Step 5: Finish and Serve

• cooked turkey from Step 2
• chopped spinach from Step 1
• 0.66 cup freshly grated Parmesan cheese
• lemon wedges and zest from Step 1
• fresh basil

Return the cooked turkey from Step 2 to the pot and stir in the chopped spinach from Step 1, allowing it to wilt for about 30 seconds.

Add the freshly grated Parmesan cheese and stir until it melts into the warm pasta, about 1-2 minutes on low heat.

I prefer to add the cheese off heat to prevent it from becoming grainy, so remove the pot from the heat before the final stir if the mixture is still very hot.

Finish each bowl with a squeeze of fresh lemon juice, a sprinkle of Parmesan, and fresh basil torn by hand just before serving.

Italian Ground Turkey Spinach Orzo

Delicious Italian Ground Turkey Spinach Orzo recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Calories 1875 kcal

Ingredients

  

For the skillet base::

• 1 lb ground turkey (I like Butterball for a leaner result)
• 12 oz orzo pasta (I always use Barilla for a consistent texture)
• 2.5 tbsp olive oil
• 1 small onion (finely diced into 1/4-inch pieces)
• 6 garlic cloves
• 4.5 cups chicken broth
• 1.25 tsp italian seasoning
• 0.5 tsp red pepper flakes
• 1.25 tsp salt
• 0.75 tsp pepper
• 1/8 tsp ground nutmeg

For the finish::

• 4 cups spinach (roughly chopped for easier eating)
• 0.66 cup parmesan cheese (freshly grated for better melting)
• 1 lemon
• fresh basil

Instructions

 

• Finely dice the onion into 1/4-inch pieces and mince the garlic cloves. Roughly chop the spinach into bite-sized pieces and set aside. Zest the lemon and cut it into wedges for serving. In a small bowl, combine the Italian seasoning, red pepper flakes, salt, pepper, and nutmeg—this will be your spice blend. I like to mix my seasonings ahead so they distribute evenly into the meat and don't clump up during cooking.
• Heat 1.5 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the ground turkey and cook for 8-10 minutes, breaking it apart with a wooden spoon as it cooks, until it's no longer pink and starting to brown. Sprinkle in the spice blend from Step 1 and stir to coat the meat evenly. Transfer the cooked turkey to a clean plate and set aside.
• In the same pot, add the remaining 1 tablespoon of olive oil and return to medium-high heat. Add the diced onion and minced garlic from Step 1, stirring constantly for about 1-2 minutes until fragrant and just starting to soften—don't let the garlic brown. Add the orzo pasta and toast it for 1-2 minutes, stirring frequently until it's lightly golden; this toasting step adds a subtle nutty flavor that deepens the dish. Pour in the chicken broth and bring to a boil, stirring occasionally to prevent sticking.
• Once the broth reaches a boil, reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the orzo is tender but still has a slight bite to it. The pasta will continue to absorb liquid as it cooks, so watch it toward the end to prevent it from becoming mushy. The broth should reduce significantly but not completely evaporate.
• Return the cooked turkey from Step 2 to the pot and stir in the chopped spinach from Step 1, allowing it to wilt for about 30 seconds. Add the freshly grated Parmesan cheese and stir until it melts into the warm pasta, about 1-2 minutes on low heat. I prefer to add the cheese off heat to prevent it from becoming grainy, so remove the pot from the heat before the final stir if the mixture is still very hot. Finish each bowl with a squeeze of fresh lemon juice, a sprinkle of Parmesan, and fresh basil torn by hand just before serving.