Description

Ground Turkey Orzo is a hearty and healthy one-pot meal featuring lean ground turkey, tender orzo pasta, and a flavorful tomato-based sauce infused with garlic, oregano, and basil. This recipe combines protein and carbs in a savory dish that’s perfect for a comforting weeknight dinner, garnished with Parmesan cheese and fresh parsley for an extra burst of flavor.

Ingredients

Scale

Protein and Veggies

1 pound ground turkey
1 medium yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped

Pantry and Seasonings

1 tablespoon olive oil
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste

Pasta and Broth

1 cup orzo pasta
2 cups chicken broth

Finishing Touches

1/2 cup grated Parmesan cheese, plus more for serving
Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Brown the ground turkey: Heat olive oil in a large skillet or Dutch oven over medium heat. Add ground turkey and cook while breaking it up with a spoon until it turns browned, about 5-7 minutes. Drain any excess grease to keep the dish light.
Sauté vegetables: Add the chopped onion and red bell pepper to the skillet with the turkey. Cook for another 5-7 minutes until the vegetables soften. Then stir in minced garlic and cook for 1 minute more until fragrant.
Add tomatoes and seasonings: Pour in the undrained diced tomatoes and tomato sauce. Stir to mix everything well. Add dried oregano, dried basil, and red pepper flakes if using. Season with salt and black pepper to your taste. Bring the mixture to a simmer, then lower the heat and let it simmer gently for 15 minutes, stirring occasionally to blend flavors.
Cook the orzo: Stir the orzo pasta and chicken broth into the tomato mixture, ensuring the orzo is fully submerged; add extra broth if needed. Bring the mixture back to a simmer, then cover and cook over low heat for 15-20 minutes or until the orzo is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
Finish and serve: Remove the skillet from heat and stir in the grated Parmesan cheese until it melts and is evenly distributed. Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley and serve hot with additional Parmesan and red pepper flakes if desired.

Notes

To add heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
Include extra vegetables such as chopped zucchini, mushrooms, or spinach with onions and bell pepper for added nutrition.
Substitute ground turkey with ground beef, ground chicken, or Italian sausage for different flavor profiles.
Make the dish creamier by stirring in a dollop of sour cream or Greek yogurt at the end.
Add protein and fiber by mixing in a can of drained and rinsed cannellini or kidney beans.
Experiment with herbs like thyme, rosemary, or sage as alternatives to oregano and basil.
Make it vegetarian by replacing ground turkey with plant-based ground meat or lentils, and use vegetable broth instead of chicken broth.
Slow Cooker Version: Brown turkey and vegetables, transfer to slow cooker with remaining ingredients except Parmesan and parsley, cook on low for 4-6 hours or high for 2-3 hours, stir in Parmesan and parsley before serving.
Freezing Instructions: Cool completely, transfer to airtight container, freeze up to 2-3 months. Thaw overnight in refrigerator and reheat gently with added broth to prevent dryness.
Storage: Refrigerate leftovers in airtight container for up to 3-4 days. Reheat in microwave or skillet.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 6g
Sodium: 600mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: thirty eight g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg