Mealime recipe · lives on in MealPot
Tomato-Spinach Orzo with Ground Turkey, Parmesan & Parsley
- 25 min
- 2–6 servings
- 702 kcal / serving
- ★ 4.2 on Mealime
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
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 are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.