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Ground Turkey Orzo in Tomato Sauce Recipe
Ash Tyrrell

Ground Turkey Orzo in Tomato Sauce Recipe

I just made this ground turkey orzo 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.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.