Description
A hearty, flavorful one-pot meal featuring lean ground turkey, tender orzo, and vibrant vegetables simmered together in a savory tomato broth for the ultimate comforting dinner.
Ingredients
1 tablespoon olive oil
1 pound ground turkey
1 small yellow onion, diced (about 1 cup)
3 cloves garlic, minced
1 red bell pepper, diced (about 1 cup)
1 zucchini, diced (about 1 cup)
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon tomato paste
1 can (14.5 ounces) diced tomatoes
1 cup tomato sauce
2 cups low-sodium chicken broth
1 cup uncooked orzo pasta
½ cup grated Parmesan cheese
1 cup fresh spinach, chopped
1 tablespoon fresh parsley, chopped
Instructions
Heat olive oil in a large skillet over medium heat. Add ground turkey and cook for 5–7 minutes until browned.
Add diced onion and cook for 3–4 minutes. Stir in garlic and cook for 30 seconds.
Add bell pepper and zucchini; cook for 4–5 minutes until softened.
Stir in oregano, basil, thyme, paprika, salt, pepper, and tomato paste. Cook for 1–2 minutes.
Add diced tomatoes, tomato sauce, and chicken broth. Bring to a simmer.
Stir in orzo pasta. Cover and cook for 10–12 minutes, stirring occasionally.
Stir in spinach and Parmesan cheese. Cook until spinach wilts and cheese melts.
Garnish with fresh parsley and serve warm.
Notes
Add extra broth if the orzo absorbs too much liquid. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth to maintain a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes