35-minute dinner
One-Pot Creamy Tomato Turkey Orzo
Lean ground turkey, tender orzo, spinach, and a creamy tomato sauce come together in one pot in 35 minutes with an estimated 32 grams of protein per serving.
By Noah BennettWeeknight recipe developer
- Total time
- 35 min
- Serves
- 6
- Est. protein
- 32g
Why this one is weeknight-friendly
Everything cooks in one pot, including the orzo. Ground turkey keeps the meal protein-forward, while spinach folds in at the end without adding prep.
A few helpful tips
Stir the orzo often so it does not settle on the bottom. Keep the heat gentle once the pasta goes in, and add a splash of broth if the pan becomes dry before the orzo is tender.
Easy swaps
Use kale instead of spinach, allowing an extra few minutes for it to soften. Small pasta shapes can replace orzo, but cooking time and liquid needs will vary.
Save the leftovers
Refrigerate for up to 3–4 days. The orzo will absorb sauce as it sits, so add a splash of broth or water before reheating to 165°F.
The recipe
One-Pot Creamy Tomato Turkey Orzo
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 1/2 pounds 93% lean ground turkey
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (15-ounce) can crushed tomatoes
- 3 cups low-sodium chicken broth
- 1 1/2 cups dry orzo
- 3 cups baby spinach
- 1/2 cup half-and-half
- 1/2 cup grated Parmesan cheese
Contains: Milk, Wheat
Instructions
- Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds.
- Add the ground turkey, Italian seasoning, salt, and black pepper. Cook, breaking the turkey into small pieces, until no pink remains, about 6–8 minutes.
- Stir in the crushed tomatoes, chicken broth, and orzo. Bring to a gentle boil, then reduce the heat to medium-low. Cook uncovered, stirring often, until the orzo is tender and the turkey reaches 165°F, about 10–12 minutes.
- Stir in the spinach until wilted. Remove from the heat, then stir in the half-and-half and Parmesan. Rest for 3 minutes before serving.
Food safety: Ground turkey must reach 165°F. Refrigerate leftovers within 2 hours and reheat to 165°F.
About the protein estimate32g per serving is an estimate based on standard ingredient data. Brands, substitutions, and portion sizes change the result. View the source.