Sauté the aromatics in a large skillet over medium heat until fragrant, about 2-3 minutes. Add diced onions and minced garlic, stirring until softened and translucent.

Brown the ground turkey by adding it to the skillet, breaking it apart with a wooden spoon. Cook for 5-7 minutes until it’s no longer pink.

Stir in the seasonings like salt, pepper, and Italian herbs, allowing them to meld into the turkey for about 1 minute.

Add the orzo pasta along with chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes until the orzo is tender.

Fold in fresh spinach or kale during the last couple of minutes of cooking for added nutrition.

Serve hot, garnished with grated Parmesan cheese if desired.