Meet your new weeknight favorite. This Ground Turkey Orzo Recipe gathers tender pasta, savory turkey, and bright lemon-parmesan into one cozy skillet that tastes like it simmered all afternoon. It is hearty, simple, and on the table fast.
Why You’ll Love This Ground Turkey Orzo Recipe
- One pan, minimal cleanup, and ready in about 30 minutes.
- Balanced and satisfying with protein, veggies, and orzo in every bite.
- Family friendly with mild flavors that are easy to customize.
- Budget smart pantry ingredients you likely already have.
- Leftovers reheat beautifully for lunches.
Ground Turkey Orzo Recipe Ingredients & Substitutions
- 1 tablespoon olive oil
- 1 pound ground turkey (93 percent lean; swap ground chicken or turkey sausage)
- 1 small yellow onion, finely chopped
- 1 red bell pepper, diced (optional; or use zucchini or mushrooms)
- 3 garlic cloves, minced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano + 1/2 teaspoon dried thyme)
- 1/4 teaspoon red pepper flakes (optional for gentle heat)
- 2 tablespoons tomato paste
- 12 ounces dry orzo
- 4 cups low sodium chicken broth (or vegetable broth)
- 1 cup baby spinach, chopped (or baby kale)
- 1/2 cup freshly grated Parmesan (or Pecorino; omit or use plant-based parm for dairy free)
- Zest and juice of 1/2 lemon
- 2 tablespoons fresh parsley, chopped (or basil)
Simple swaps: Use 99 percent lean turkey and add 1 extra teaspoon olive oil for richness; sub 1 cup canned diced tomatoes for half the broth for a more tomato-forward skillet; add olives and feta for a Greek accent.
Step-by-Step Instructions to Make Ground Turkey Orzo Recipe
Prep and Heat the Pan
Chop the onion, pepper, garlic, and parsley. Heat olive oil in a large 12 inch deep skillet over medium-high heat.
Brown the Turkey
Add ground turkey, 1/2 teaspoon salt, and a pinch of pepper. Cook, breaking it into small crumbles, until lightly browned with just a touch of pink remaining, 5 to 6 minutes. If excess moisture accumulates, simmer it off.
Sweat the Aromatics
Add onion and bell pepper with a small pinch of salt. Cook until softened, 3 to 4 minutes. Stir in garlic, Italian seasoning, and red pepper flakes and cook 30 seconds until fragrant.
Tomato Paste and Orzo
Stir in tomato paste and cook 1 to 2 minutes until it darkens slightly. Add the dry orzo and toast 1 minute, stirring to coat in the flavorful fond.
Simmer to Tender
Pour in the broth and scrape the bottom of the pan. Bring to a boil, then reduce heat to medium-low, cover, and simmer 10 minutes, stirring once or twice. Uncover and cook 2 to 3 minutes more, stirring, until the orzo is al dente and the sauce is silky and slightly brothy. Add a splash of broth if it gets too tight.
Finish and Serve
Fold in spinach to wilt. Off the heat, stir in Parmesan, lemon zest and juice, and parsley. Taste and adjust salt and pepper. Let rest 3 minutes so the orzo absorbs just enough sauce. Spoon into bowls and serve hot.
Tips for Success
- Choose 93 percent lean turkey for the best flavor and moisture.
- Toast the orzo briefly for a nuttier, more developed taste.
- Stir occasionally so the orzo cooks evenly and does not stick.
- Keep it saucy. Add a small splash of warm broth if the pan looks dry.
- Rest before serving to let the starches settle and the sauce cling.
Variations of Ground Turkey Orzo Recipe
- Greek style: Add 1/2 cup halved olives, 1 teaspoon dried oregano, and top with crumbled feta and dill.
- Creamy: Stir in 1/4 to 1/3 cup cream or half-and-half at the end with the Parmesan.
- Tomato basil: Swap 1 cup broth for 1 cup canned diced tomatoes and finish with fresh basil.
- Veggie loaded: Fold in diced zucchini or mushrooms with the onion and pepper.
- Spicy: Add 1 to 2 teaspoons Calabrian chili paste or harissa with the tomato paste.
- Soup version: Add 2 extra cups broth and simmer until spoonable like a hearty soup.
Serving Suggestions: What to Pair with Ground Turkey Orzo Recipe
- Simple green salad with lemon vinaigrette.
- Roasted broccoli, asparagus, or garlicky green beans.
- Warm crusty bread or toasted pita for scooping.
- Wine pairing: Pinot Grigio or a light-bodied red like Gamay.
- Non-alcoholic: Sparkling water with lemon or iced tea.
Storage & Reheating Instructions
- Refrigerate: Cool and store in an airtight container up to 4 days.
- Freeze: Up to 2 months. Texture softens slightly; thaw overnight in the fridge.
- Reheat: Add a splash of broth or water and warm gently on the stove over medium or in the microwave, stirring halfway.
- Make ahead: Cook the orzo just shy of al dente if planning to reheat for meal prep.
Memories Made Around the Table
This is my Tuesday night rescue dinner. I have just enough time to chop an onion while the skillet heats, and before I know it the lemony steam brings everyone to the kitchen asking what smells so good. The first spoonful always disappears right from the pan.
FAQs
Can I use rice instead of orzo? Yes. Use 1.5 cups long-grain rice and about 3.5 to 4 cups broth. Simmer covered 18 to 20 minutes, then rest 5 minutes before fluffing.
How do I keep orzo from getting mushy? Cook until just al dente, stir occasionally, and finish uncovered to let excess liquid reduce. Let the skillet rest a few minutes before serving.
Can I make it dairy free or gluten free? For dairy free, skip the Parmesan and finish with extra-virgin olive oil and a spoon of nutritional yeast. For gluten free, use certified GF orzo or a small GF pasta and adjust cook time as needed.
Can I use ground chicken? Absolutely. Ground chicken cooks the same way; add a touch more olive oil if using extra lean.
How can I add more veggies? Stir in diced zucchini or mushrooms with the onion, and add an extra handful of spinach at the end. If needed, add a splash more broth.
Final Thoughts
This Ground Turkey Orzo Recipe is comfort in a skillet with a bright, fresh finish. Keep it simple for busy nights or dress it up with herbs and feta for guests. Either way, it is a keeper.
Ground Turkey Orzo Recipe: Easy One-Pan Skillet
Equipment
- 1 12-inch deep skillet with lid
- 1 Wooden spoon
Ingredients
Skillet
- 1 tbsp olive oil
- 1 lb ground turkey 93% lean
- 1 small yellow onion finely chopped
- 1 red bell pepper diced, optional
- 3 cloves garlic minced
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 0.25 tsp red pepper flakes optional
- 2 tbsp tomato paste
- 12 oz orzo dry
- 4 cup low sodium chicken broth or vegetable broth
- 1 cup baby spinach chopped
- 0.5 cup Parmesan freshly grated
- 0.5 lemon zest and juice
- 2 tbsp fresh parsley chopped
Instructions
Prep and Heat the Pan
- Chop the onion, bell pepper, garlic, and parsley. Heat the olive oil in a large 12-inch deep skillet over medium-high heat.
Brown the Turkey
- Add the ground turkey, 1/2 teaspoon salt, and a pinch of pepper. Cook, breaking it into small crumbles, until lightly browned with just a touch of pink remaining, 5 to 6 minutes. If excess moisture accumulates, simmer it off.
Sweat the Aromatics
- Add the onion and bell pepper with a pinch of salt. Cook until softened, 3 to 4 minutes. Stir in the garlic, Italian seasoning, and red pepper flakes; cook 30 seconds until fragrant.
Tomato Paste and Orzo
- Stir in the tomato paste and cook 1 to 2 minutes until it darkens slightly. Add the dry orzo and toast 1 minute, stirring to coat.
Simmer to Tender
- Pour in the broth, scraping up any browned bits. Bring to a boil, then reduce heat to medium-low, cover, and simmer 10 minutes, stirring once or twice. Uncover and cook 2 to 3 minutes more, stirring, until the orzo is al dente and the sauce is silky and slightly brothy. Add a splash of broth if it gets too tight.
Finish and Serve
- Fold in the spinach to wilt. Off the heat, stir in the Parmesan, lemon zest and juice, and parsley. Taste and adjust salt and pepper. Let rest 3 minutes so the orzo absorbs just enough sauce. Serve hot.