Go Back
–+ servings
Ground Turkey Orzo

Savory Ground Turkey Orzo for Quick Family Dinners

Quick and healthy Ground Turkey Orzo combines lean protein and vegetables in a comforting one-pot meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 pound Ground Turkey Substitute with ground chicken or beef for variation.
  • 2 tablespoons Olive Oil Can be replaced with canola oil if desired.
  • 1 medium Yellow Onion Shallots can be used for a milder taste.
  • 3 cloves Garlic Fresh garlic is preferred, but garlic powder can work in a pinch.
For the Sauce
  • 1 medium Red Bell Pepper Substitute with green bell pepper or zucchini.
  • 1 can Diced Tomatoes (canned, undrained) Fresh tomatoes are a lovely alternative when in season.
  • 1 cup Tomato Sauce Consider using homemade sauce or marinara for a twist.
  • 1 teaspoon Dried Oregano Fresh oregano can brighten the flavors even more.
  • 1 teaspoon Dried Basil Swap in Italian seasoning for a different herb profile.
  • 1 pinch Red Pepper Flakes Omit if you prefer a milder dish or adjust to taste.
  • to taste Salt and Black Pepper Essential seasoning staples to enhance flavors.
For the Main Components
  • 1 cup Orzo Pasta Opt for gluten-free pasta or rice for alternatives.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
  • ½ cup Grated Parmesan Cheese Use nutritional yeast for a dairy-free alternative.
  • to taste Fresh Parsley Feel free to use other herbs like basil or cilantro for variety.

Equipment

  • skillet
  • Dutch oven

Method
 

Directions
  1. In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground turkey and cook for 5-7 minutes, breaking it apart with a spatula until browned. Drain any excess grease.
  2. Stir in 1 chopped yellow onion and 1 diced red bell pepper. Cook for about 5-7 minutes until the vegetables are softened and the onion is translucent. Add 3 minced garlic cloves and sauté for an additional minute.
  3. Pour in one can of undrained diced tomatoes along with 1 cup of tomato sauce, and season with 1 teaspoon each of dried oregano, dried basil, and a pinch of red pepper flakes. Simmer on low for about 15 minutes.
  4. Add 1 cup of orzo pasta and 4 cups of chicken broth, and increase heat to bring the mixture to a gentle simmer. Cover and cook for 15-20 minutes until orzo is tender.
  5. Stir in ½ cup of grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with salt and black pepper. Garnish with fresh parsley and serve hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 30IUVitamin C: 50mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for 3-4 days, or freeze for 2-3 months. Reheat with a splash of broth or water if needed.

Tried this recipe?

Let us know how it was!