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Ground Turkey Orzo in Tomato Sauce Recipe
Ben Carraoli

Ground Turkey Orzo in Tomato Sauce Recipe

I recently made this ground turkey orzo in tomato sauce, and let me tell you—it’s become a family favorite! The creamy tomato sauce clings perfectly to the tender orzo pasta, and the ground turkey adds a hearty protein boost. I love how easy it is to whip up on busy weeknights without compromising flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 minced garlic cloves – Fresh garlic gives the best aroma; skip pre-minced if you can.
  • 1 cup chopped yellow onion – Yellow onions add sweetness; red or white onions work too.
  • 1 lb lean ground turkey – Thaw fully if frozen; lean turkey keeps it light.
  • 1 teaspoon Italian seasoning – Blend of basil oregano, thyme, rosemary, and marjoram.
  • ½ teaspoon salt – Adjust to taste; enhances all the flavors.
  • ¼ teaspoon ground black pepper – Freshly cracked is ideal.
  • 1 cup uncooked orzo pasta – Hold onto sauce beautifully; don’t rinse it.
  • 1 can 14 oz tomato sauce – Canned sauce is convenient and rich in flavor.
  • ¾ cup water – Helps cook the orzo without drying it out.
  • 1 cup heavy cream – Makes the sauce luxuriously creamy; coconut milk works as a dairy-free option.
  • 2 small handfuls of fresh baby spinach – Adds freshness and nutrients.
  • ½ cup grated parmesan cheese – Freshly grated melts better and tastes superior.

Method
 

  1. Heat a little cooking oil in your pan over medium-high heat. Add chopped onion and minced garlic, stirring until translucent. This step releases their sweet, savory flavors, forming the base of the sauce.
  2. Add ground turkey and break it apart with a spatula. Cook until no pink remains and the meat starts browning. I like to drain excess grease using a paper towel for a lighter dish.
  3. Sprinkle in Italian seasoning, salt, and pepper, then toss the uncooked orzo. Cook for a minute to coat the pasta with spices. This helps the orzo absorb more flavor as it simmers.
  4. Pour in tomato sauce, water, and heavy cream. Bring to a boil, then reduce to a gentle simmer. Stir often for 10 minutes until the orzo is tender and creamy.
  5. Remove from heat and fold in parmesan and baby spinach. Cover for 3–4 minutes to let the cheese melt and the spinach wilt. Serve hot, garnished with parsley if desired.

Notes

  • I always taste and adjust seasoning at the end; it makes a huge difference.
  • If the sauce thickens too much, I add a splash of water to loosen it.
  • For firmer orzo, I reduce simmer time to about 8 minutes.
  • I love topping it with extra parmesan for a richer flavor.
  • Adding a squeeze of lemon juice brightens the tomato flavor beautifully.