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.