Prepare ingredients:
Dice the onion, mince the garlic, chop the spinach, zest the lemon, and cut it into wedges. In a small bowl, combine Italian seasoning, red pepper flakes, salt, pepper, and nutmeg.

Brown the turkey:
Heat 1.5 tablespoons olive oil in a large pot over medium-high heat. Add ground turkey and cook for 8–10 minutes, breaking it apart until browned. Stir in the spice blend and cook 1 more minute. Transfer turkey to a plate.

Sauté aromatics:
In the same pot, add remaining 1 tablespoon olive oil. Add onion and garlic and cook 1–2 minutes until fragrant.

Toast the orzo:
Add orzo and toast for 1–2 minutes, stirring frequently until lightly golden.

Add broth and simmer:
Pour in chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.

Finish the dish:
Stir turkey back into the pot. Add spinach and cook until wilted, about 30 seconds. Remove from heat and stir in Parmesan until creamy.

Serve:
Finish with lemon juice, lemon zest, extra Parmesan, and fresh basil before serving