I just made this ground turkey orzo in tomato sauce recipe for dinner, and my family absolutely loved it. It’s one of those recipes that I turn to on a busy weeknight because it’s so simple and comes together quickly in one pot. The combination of lean turkey, creamy tomato sauce, and tender orzo is pure comfort food.
This dish has become a staple in my kitchen, and I’m so excited to share how you can make it too. It’s hearty, flavorful, and incredibly satisfying. If you enjoy one-pot meals, you might also like the Wet Burrito Recipe for another flavorful dinner option.
Ingredients
Here are the simple ingredients you’ll need to create this delicious one-pot meal.
- 1 lb lean ground turkey: Using lean ground turkey keeps the dish lighter without sacrificing flavor. Make sure it’s fully thawed if you’re using frozen.
- 1 cup uncooked orzo pasta: This small, rice-shaped pasta is perfect for absorbing the sauce and creating a creamy texture.
- 1 can (14 oz) tomato sauce: A simple canned tomato sauce is the base of this recipe, providing a rich and tangy flavor.
- 1 cup chopped yellow onion: Yellow onions add a subtle, sweet flavor when sautéed. White or red onions also work well if that’s what you have.
- 3 cloves minced garlic: Freshly minced garlic provides the best aromatic flavor, but pre-minced garlic is a great time-saver.
- 2 small handfuls fresh baby spinach: Fresh spinach wilts perfectly into the sauce. I don’t recommend frozen spinach as it releases too much water and can alter the consistency.
- ½ cup grated parmesan cheese: For the best melt and flavor, grate your own parmesan from a block. It makes a world of difference.
- 1 cup heavy cream: This is the key to a luxuriously creamy sauce. It balances the acidity of the tomatoes beautifully.
- ¾ cup water: This helps cook the orzo and achieve the right sauce consistency.
- 1 teaspoon Italian seasoning: A blend of dried herbs like oregano, basil, and thyme adds classic Italian flavor with minimal effort.
- ½ tsp salt
- ¼ tsp ground black pepper
Note: Serves several.
Variations
One of the great things about this recipe is its flexibility. You can easily adapt it to suit your tastes or dietary needs.
- Dairy-Free: To make this recipe dairy-free, substitute the heavy cream with full-fat coconut milk or a dairy-free cooking cream alternative. For the cheese, use a plant-based Parmesan-style shred.
- Gluten-Free: Use your favorite gluten-free orzo or another small pasta shape. Just be sure to check the cooking time on the package and adjust as needed.
- Add More Veggies: Feel free to add other vegetables. Diced bell peppers, mushrooms, or zucchini can be sautéed with the onions for extra nutrients and flavor.
- Spice It Up: For a little kick, add a pinch of red pepper flakes along with the Italian seasoning.
- Different Protein: If you don’t have ground turkey, this recipe works wonderfully with ground chicken, lean ground beef, or even Italian sausage.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Equipment You Need
- Large Pot or Dutch Oven: This is for cooking everything together in one pot, making cleanup a breeze.
- Wooden Spatula or Spoon: Use this to break up the ground turkey and stir the ingredients without scratching your pot.
- Measuring Cups and Spoons: For accurately measuring all your ingredients.
- Knife and Cutting Board: To chop the onion and mince the garlic.
How to Make Ground Turkey Orzo in Tomato Sauce Recipe
This one-pot meal is incredibly straightforward to prepare, making it perfect for any night of the week. Just follow these simple steps for a delicious and comforting dish that’s ready in under 30 minutes.
Sauté Aromatics and Brown the Turkey
Heat a bit of cooking oil in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking for about 1-2 minutes until the onion becomes soft and translucent. Add the ground turkey to the pot, using a spatula to break it apart as it cooks until it’s browned and no longer pink. Drain any excess grease from the pot.
Cook the Orzo and Sauce
To the pot with the cooked turkey, add the uncooked orzo, Italian seasoning, salt, and pepper. Stir for about a minute to toast the pasta slightly. Pour in the tomato sauce, water, and heavy cream. Stir everything together until well combined. For another creamy, comforting sauce experience, you might enjoy the Spaghetti Squash Pad Thai Recipe as a light alternative.
Simmer to Perfection
Bring the mixture to a gentle boil, then reduce the heat to low-medium and let it simmer. Cook for about 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom of the pot. The sauce will thicken and the orzo will become tender as it absorbs the liquid.
Finish and Serve
Remove the pot from the heat once the orzo is cooked through. Stir in the grated parmesan cheese and fresh baby spinach until the cheese is melted and the spinach has wilted. Cover the pot and let it sit for about 3-4 minutes to allow the flavors to meld. The sauce will continue to thicken as it cools.
Additional Tips for Making this Recipe Better
After making this dish many times, I’ve picked up a few tricks that take it from great to absolutely perfect.
- I always recommend grating your own Parmesan cheese from a block. The pre-shredded kind has anti-caking agents that prevent it from melting as smoothly, and the flavor of freshly grated is so much better.
- Don’t be tempted to rinse the orzo before cooking. The starch on the pasta is essential for helping the sauce thicken and cling to every piece, creating that wonderfully creamy texture.
- If you find the sauce gets a little too thick after sitting, I just stir in a tablespoon or two of water or broth to loosen it up before serving. It works like a charm every time.
- For an even richer flavor, I sometimes deglaze the pot with a splash of white wine after browning the turkey and before adding the liquids. It adds a nice depth to the sauce.
How to Serve Ground Turkey Orzo in Tomato Sauce Recipe
Serve this creamy ground turkey orzo warm, scooped into bowls. For a beautiful presentation and an extra layer of flavor, garnish each serving with a sprinkle of additional grated Parmesan cheese and some freshly chopped parsley. This dish is hearty enough to be a complete meal on its own, but it also pairs wonderfully with a side of crusty garlic bread for soaking up any leftover sauce or a simple green salad with a light vinaigrette.
Nutritional Information
Here is an approximate nutritional breakdown for this recipe. Please note that these values are estimates and can vary based on the specific ingredients used.
- Calories: 361 kcal
- Protein: 25g
- Carbohydrates: 24g
- Fat: 19g
Make Ahead and Storage
This recipe is great for meal prepping and enjoying later. Proper storage ensures it stays fresh and delicious.
Storing
To store leftovers, allow the dish to cool completely and then transfer it to an airtight container. It will keep well in the refrigerator for up to 2 days. The sauce will thicken as it sits.
Freezing
You can also freeze this dish, but be aware that the cream-based sauce may separate slightly upon thawing. Store it in a freezer-safe container for up to 2-3 months for the best quality.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce as it warms up. You can also reheat individual portions in the microwave until hot.
Why You’ll Love This Recipe
Here are a few reasons why this ground turkey orzo recipe is sure to become a new favorite in your home.
- One-Pot Wonder: Everything cooks in a single pot, which means minimal cleanup. This makes it an ideal choice for busy weeknights when you want a delicious meal without a sink full of dishes.
- Quick and Easy: From start to finish, this dish is ready in under 30 minutes. The simple steps and accessible ingredients make it a stress-free cooking experience for chefs of all skill levels.
- Incredibly Flavorful: The combination of savory ground turkey, tangy tomato sauce, and rich heavy cream creates a balanced and deeply satisfying flavor profile that feels like a warm hug in a bowl.
- Customizable and Versatile: This recipe is easy to adapt. You can switch up the protein, add extra vegetables, or make it dairy-free to suit your family’s preferences and dietary needs.
Ground Turkey Orzo in Tomato Sauce Recipe
Ingredients
Method
- Heat a bit of cooking oil in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking for about 1-2 minutes until the onion becomes soft and translucent. Add the ground turkey to the pot, using a spatula to break it apart as it cooks until it’s browned and no longer pink. Drain any excess grease from the pot.
- To the pot with the cooked turkey, add the uncooked orzo, Italian seasoning, salt, and pepper. Stir for about a minute to toast the pasta slightly. Pour in the tomato sauce, water, and heavy cream. Stir everything together until well combined.
- Bring the mixture to a gentle boil, then reduce the heat to low-medium and let it simmer. Cook for about 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom of the pot. The sauce will thicken and the orzo will become tender as it absorbs the liquid.
- Remove the pot from the heat once the orzo is cooked through. Stir in the grated parmesan cheese and fresh baby spinach until the cheese is melted and the spinach has wilted. Cover the pot and let it sit for about 3-4 minutes to allow the flavors to meld. The sauce will continue to thicken as it cools.
Notes
- I always recommend grating your own Parmesan cheese from a block. The pre-shredded kind has anti-caking agents that prevent it from melting as smoothly, and the flavor of freshly grated is so much better.
- Don’t be tempted to rinse the orzo before cooking. The starch on the pasta is essential for helping the sauce thicken and cling to every piece, creating that wonderfully creamy texture.
- If you find the sauce gets a little too thick after sitting, I just stir in a tablespoon or two of water or broth to loosen it up before serving. It works like a charm every time.
- For an even richer flavor, I sometimes deglaze the pot with a splash of white wine after browning the turkey and before adding the liquids. It adds a nice depth to the sauce.
