- Serves: 6
- Ingredient Notes: Corn-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 3/4 cup orzo pasta
- 2 tablespoons high-heat oil
- 1 pound ground turkey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon garlic granules
- 3/4 teaspoon ground fennel seeds
- 3/4 teaspoon dried sage
- 3/4 teaspoon dried thyme
- Pinch of red pepper flakes
- Salt and pepper, to taste
- 2 cups diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 tablespoons minced garlic
- 3 quarts turkey or chicken stock
- 1/4 pound frozen spinach
- 6 tablespoons grated Parmesan cheese
Directions
Cook orzo in salted, boiling water until tender, 7 to 10 minutes. Drain and set aside.
Heat oil in a large pot over medium heat. Add turkey, oregano, basil, marjoram, garlic granules, fennel seeds, sage, thyme, red pepper flakes, salt and pepper. Cook turkey until no longer pink, 7 to 10 minutes. Drain excess oil, if necessary.
Add onions, celery, carrots, garlic and stock. Bring to a boil then reduce heat to low and simmer until vegetables are soft, about 15 minutes. Stir in cooked orzo, spinach and Parmesan cheese; heat through. Adjust salt and pepper, as needed.
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