Begin by finely dicing one onion and mincing three cloves of garlic. Roughly chop about two cups of fresh spinach. In a small bowl, combine a teaspoon each of Italian seasoning, red pepper flakes, salt, pepper, and a pinch of nutmeg.

Heat a large pot over medium heat and add two tablespoons of olive oil. Add one pound of ground turkey, breaking it up as it cooks for 8-10 minutes.

In the same pot, heat an additional tablespoon of olive oil on medium heat. Add the diced onion and sauté for 1-2 minutes, then add the minced garlic.

Stir in one cup of orzo pasta, toasting it lightly for 1-2 minutes.

Next, pour in four cups of chicken broth, bring it to a rapid boil, then reduce the heat to low and cover, letting it simmer for 8-10 minutes.

Stir in the reserved ground turkey, chopped spinach, and half a cup of freshly grated Parmesan cheese.

Remove the pot from heat and finish the dish with a generous squeeze of fresh lemon juice.