The first time I made this Ground Turkey Orzo, it became a weeknight staple in my house almost immediately.
It’s fast, one-pot comfort with bright tomato flavors and tender orzo that soaks up all the savory juices.
If you want a dinner that feels homemade but doesn’t eat your evening, this recipe delivers every time.
Why You’ll Love This Recipe
- Ready in about 30 minutes with minimal hands-on time.
- One-pot cleanup: the orzo cooks right in the broth with the turkey and veggies.
- Balanced meal: lean protein, vegetables, and pasta in a single bowl.
- Flexible: easy to adapt for what’s in the fridge or pantry.
This dish balances textures well: the orzo becomes pillowy and slightly creamy as it absorbs the chicken broth, while the ground turkey stays tender and savory when browned properly.
Bell peppers add a little crunch and sweet pepper character, and the spinach folds in at the end to give freshness and a silky mouthfeel.
Tomatoes bring acidity that cuts through the richness and keeps the overall flavor bright.
“Made this on a Tuesday and my whole family asked for seconds—simple, flavorful, and weeknight-perfect!” — Sarah, reader
Key Ingredients
Ground turkey: Use 85/15 or 93/7 depending on how lean you want the finished dish.
A slightly fattier turkey (85/15) gives more flavor and prevents dryness when browning, while very lean turkey benefits from careful seasoning and a hot pan to avoid sticking.
Orzo pasta: Orzo cooks faster than regular pasta and is designed to soak up flavors.
Choose a high-quality durum wheat orzo for better texture; cheaper orzo can become gummy if overcooked.
Chicken broth: This is your flavor base and liquid.
Use low-sodium chicken broth so you can control salt levels; a good-quality broth (homemade or a trusted carton) makes a noticeable difference in depth.
Diced tomatoes: They add acidity and body to the cooking liquid.
Canned fire-roasted or diced tomatoes with basil can boost flavor in a pinch, but plain diced tomatoes work well too.
Full ingredient list:
- 1 pound ground turkey
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup diced tomatoes
- 1 cup chopped bell peppers
- 1 cup chopped spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Step-by-Step Instructions
Step 1: Warm the pot and oil
In a large pot, heat a splash of olive oil over medium heat until it shimmers.
The oil should be hot enough to sizzle a drop of water but not smoking.
Pro Tip: Tilt the pot—if the oil runs easily across the bottom, it’s ready.
Step 2: Soften the aromatics
Add the chopped onion and minced garlic to the hot oil and sauté until softened and fragrant.
This takes about 3 to 5 minutes; the onion should be translucent, not browned.
Pro Tip: Stir often and lower the heat if garlic starts to brown; burnt garlic tastes bitter.
Step 3: Brown the turkey
Add the ground turkey to the pot and break it up with a wooden spoon.
Cook until it loses its pink color and begins to brown in spots, about 6 to 8 minutes.
Pro Tip: Let the turkey sit for a minute between stirs to encourage browning; that fond adds flavor to the dish.
Step 4: Add tomatoes and peppers
Stir in the diced tomatoes and chopped bell peppers and cook for a few minutes to let flavors mingle.
This step softens the peppers slightly while releasing tomato juices.
Pro Tip: If you want a sweeter pepper note, use red or orange bell peppers instead of green.
Step 5: Build the cooking liquid
Pour in the chicken broth and bring the mixture up to a boil.
Boiling ensures the orzo will cook evenly when added.
Pro Tip: Scrape the bottom of the pot with a spoon as the broth heats to mix in any browned bits.
Step 6: Add orzo and seasonings
Stir in the orzo and Italian seasoning, then reduce the heat to a simmer.
Cover partially and cook until the orzo is tender, usually about 8 to 10 minutes depending on the brand.
Pro Tip: Check at 7 minutes and stir gently to prevent sticking; if liquid gets absorbed too fast, add a splash more broth or water.
Step 7: Finish with spinach and season
Once the orzo is tender, fold in the chopped spinach; it will wilt quickly into the pot.
Season with salt and pepper to taste, and remove from heat.
Pro Tip: Taste for salt after the spinach wilts—salt concentrates as liquid reduces, so final seasoning is key.
Step 8: Serve warm
Spoon the Ground Turkey Orzo into bowls and serve immediately while warm.
A drizzle of olive oil or a squeeze of lemon brightens the bowl, if desired.
Pro Tip: If making ahead, undercook the orzo by a minute to prevent mushiness when reheating.
Expert Tips for Success
-
Use the right pan and heat control.
A heavy-bottomed large pot or dutch oven distributes heat evenly and prevents hotspots that can scorch onions or turkey.
Maintain medium heat for aromatics and bump to medium-high only to brown the turkey. -
Don’t overcrowd the pan when browning meat.
If the ground turkey is crowded, it will steam instead of brown, losing flavor complexity.
Brown in batches if your pot is too small. -
Choose low-sodium broth and season gradually.
Broth brands vary widely in salt; start with low-sodium and adjust at the end to avoid over-salting.
Season a little at multiple stages rather than dumping salt all at once. -
Watch the orzo timing closely.
Orzo can go from perfectly tender to gummy quickly.
Stir once or twice during cooking and test a grain early; aim for al dente which finishes perfectly while resting. -
Boost umami with simple add-ins.
A teaspoon of tomato paste added when you cook the tomatoes deepens flavor without changing the recipe.
A splash of Worcestershire or a small knob of butter at the end rounds flavors nicely. -
Avoid overcooking the spinach.
Add spinach at the very end and stir only until wilted to keep its bright color and fresh flavor.
Overcooked greens can turn gray and lose texture. -
Make it creamy without cream.
Save a ladle of the cooking liquid before you finish; stir a tablespoon back in off the heat for a silkier texture.
Or finish with a sprinkling of grated Parmesan for richness. -
Prep mise en place for speed.
Chop the onion, peppers, and spinach and measure the orzo and broth before you start.
Once the turkey is browning, everything moves quickly. -
Troubleshooting stuck orzo.
If the pot looks dry before the orzo is done, add hot water or stock a quarter cup at a time.
Avoid cold water which can shock the cooking and extend time. -
Adjust for dietary needs easily.
Swap the chicken broth for vegetable broth to make it poultry-free, or use gluten-free orzo alternatives if needed.
Storage & Freezing
Fridge: Cool the cooked orzo to room temperature within two hours and store in an airtight container.
Refrigerate for up to 3 to 4 days.
When reheating, add a splash of broth or water and heat gently on the stove or microwave to revive the pasta’s texture.
Freezer: For longer storage, freeze portions in freezer-safe containers or resealable bags.
Leave a little headspace for expansion and label with date.
Freeze for up to 2 to 3 months for best quality.
Thawing & Reheating: Thaw overnight in the refrigerator if possible.
Reheat on the stovetop over low heat with a splash of broth, stirring frequently until warmed through.
If reheating from frozen, reheat gently to prevent the orzo from breaking down; a covered pan with low heat works well.
Best practice: Freeze without the spinach if you can.
Spinach can turn mushy after freezing and thawing; add fresh spinach when reheating for better texture.
Variations & Substitutions
Mediterranean twist: Add olives, a handful of chopped fresh parsley, and a squeeze of lemon at the end.
Feta or crumbled goat cheese on top is a lovely salty finish.
Creamy version: Stir in 1/3 cup of cream or a half cup of cream cheese at the end for a richer sauce.
Alternatively, add 2 tablespoons of mascarpone off heat for a silky finish.
Vegetarian swap: Replace ground turkey with 1 can of rinsed cannellini beans or cooked lentils and use vegetable broth.
Brown the beans slightly in the pot for a bit of texture before adding tomatoes and broth.
Veg-forward options: Stir in extra vegetables such as zucchini ribbons or mushrooms when adding the bell peppers.
Roasted vegetables also add smoky depth.
Spice it up: Add red pepper flakes or a teaspoon of smoked paprika with the Italian seasoning for warmth.
A dash of cumin and coriander gives it a slightly different, earthy profile.
Gluten-free option: Use a gluten-free orzo or substitute small gluten-free pasta shapes; adjust cook time according to package instructions.
Frequently Asked Questions
Q: Can I use ground chicken instead of ground turkey?
A: Yes. Ground chicken will work similarly but can be leaner and milder.
Watch for dryness during browning; a touch more oil or a slightly fattier mix helps create better texture.
Q: How can I prevent the orzo from becoming mushy?
A: Test the orzo a minute or two before package directions suggest and remove from heat when it’s just al dente.
Reserve a small amount of cooking liquid to add later, and avoid over-stirring once it’s close to done.
Q: Is it okay to use fresh tomatoes instead of canned diced tomatoes?
A: Absolutely. Use about 1 cup of firm diced fresh tomatoes; they’ll be less acidic than canned, so consider adding a splash of lemon or a pinch of sugar to balance flavors if needed.
Q: Can I make this in a slow cooker or Instant Pot?
A: It’s easiest on the stovetop because orzo cooks quickly and directly in the broth.
For Instant Pot, brown meat and aromatics on sauté, add liquids and orzo, then cook on high pressure for 4 minutes and quick release; adjust liquid slightly.
In a slow cooker, use cooked orzo added at the very end to prevent overcooking; otherwise the pasta will become too soft.
Q: What side dishes pair well with Ground Turkey Orzo?
A: A simple green salad, roasted vegetables, or crusty bread all pair nicely.
Bright sides with acid (like a cucumber-tomato salad) complement the rich orzo and turkey.
Final Thoughts
Ground Turkey Orzo is a reliable, adaptable weeknight recipe that comes together quickly and satisfies a crowd.
It’s a great canvas for pantry improvisation and is easy to scale for meal prep or family dinners.
Please leave a star rating in the recipe card below if you try this, and pin this recipe to Pinterest to save it for busy nights.
Conclusion
If you’re looking for other one-pot orzo ideas, this Ground Turkey Orzo Skillet with Tomatoes – Laughing Spatula offers a similar skillet approach with slightly different seasoning.
For a creamy lemon-pepper variation, check out One-Pan Creamy Lemon Pepper Ground Turkey and Broccoli Orzo for inspiration.
Ground Turkey Orzo
Ingredients
Main Ingredients
- 1 pound ground turkey Use 85/15 or 93/7 depending on desired leanness.
- 1 cup orzo pasta Choose high-quality durum wheat orzo for best results.
- 2 cups chicken broth Use low-sodium broth for better control over saltiness.
- 1 cup diced tomatoes Canned fire-roasted or standard diced tomatoes are suitable.
- 1 cup chopped bell peppers Red or orange bell peppers for a sweeter taste, if desired.
- 1 cup chopped spinach Add at the end for freshness.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Preparation
- In a large pot, heat a splash of olive oil over medium heat until shimmering.
- Add the chopped onion and minced garlic and sauté until softened and fragrant, about 3 to 5 minutes.
- Add the ground turkey and break it up with a wooden spoon. Cook until browned, about 6 to 8 minutes.
- Stir in the diced tomatoes and chopped bell peppers; cook for a few minutes.
- Pour in chicken broth and bring to a boil.
- Stir in orzo and Italian seasoning; reduce heat to a simmer. Cover partially and cook until orzo is tender, about 8 to 10 minutes.
- Fold in chopped spinach until wilted, and season with salt and pepper to taste.
- Serve warm with a drizzle of olive oil or a squeeze of lemon if desired.
