Vegetarian · 25 min
Tomato-Spinach Orzo with Ground Turkey, Parmesan & Parsley
- 25 min
- 2–6 servings
- 702 kcal / serving
A skillet meal feature of orzo with turkey, spinach, tomato sauce, and Parmesan. The mix takes on a comforting, slightly tangy edge and comes together quickly for a weeknight meal.
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Ingredients
- 1 (5 oz) pkgbaby spinach
- 8 fl ozchicken or vegetable broth
- ¾ lbground turkey
- ½ small bunchItalian (flat-leaf) parsley
- 5 ozorzo pasta
- 1 ozParmesan cheese
- 1shallot
- 1 (8 oz) cantomato sauce
- shallots
- red onion
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, garlic powder, Italian seasoning, salt
Cookware
can opener · chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground turkey
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 (5 oz) pkgbaby spinach
- ½ small bunchItalian (flat-leaf) parsley
- 1shallot
- shallots
- red onion
Meat & seafood
- ¾ lbground turkey
Dairy, eggs & chilled
- 1 ozParmesan cheese
Pantry & dry goods
- 8 fl ozchicken or vegetable broth
- 5 ozorzo pasta
- 1 (8 oz) cantomato sauce
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| ground turkey | ¾ lb | 1 ½ lb | 2 ¼ lb |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| orzo pasta | 5 oz | 10 oz | 15 oz |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| shallot | 1 | 2 | |
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Heat a nonstick skillet over medium-high heat until warm.
- 2. Add a drizzle of olive oil, then the minced shallots and ground turkey; season with pepper, red pepper, garlic powder, Italian seasoning, and a pinch of salt. Cook, breaking up the meat, until browned and crumbly, about 4–5 minutes.
- 3. Pour in the broth and tomato sauce; stir in the orzo and bring to a simmer.
- 4. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the liquid is mostly absorbed and the orzo is tender, about 10–15 minutes.
- 5. Meanwhile, finely grate the Parmesan and chop the parsley; mix them together in a small bowl and set aside.
- 6. Rinse and dry the spinach; add it to the skillet by the handful, letting each addition wilt before adding the next.
- 7. Sprinkle half of the Parmesan–parsley mixture into the skillet and fold it in; remove from heat and keep the rest for serving.
- 8. Dish out the orzo, top with the remaining Parmesan–parsley, and serve hot.
Two tips
- Prep ahead: chop shallots and parsley in advance for quicker assembly. Leftovers reheat well in a quick skillet with a splash of broth.
- Serving idea: swap in a squeeze of lemon juice over each plate for a fresh finish, using pantry staples you have on hand.
Nutrition per serving
- Calories
- 702 kcal
- Protein
- 54 g
- Carbs
- 69 g
- Fat
- 24 g
- Fiber
- 7 g
- Sodium
- 216 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.