Heat 1 tablespoon olive oil in a large pot over medium heat.

Add the chopped onion and cook until softened, about 3 to 4 minutes.

Stir in the minced garlic and cook for 1 more minute until fragrant.

Add the ground turkey and break it apart with a spoon. Cook until browned and no longer pink.

Pour in the chicken broth and bring the pot to a gentle simmer.

Stir in the orzo and the can of diced tomatoes with their juices.

Cover the pot and let it cook for about 10 minutes, or until the orzo is tender. Check once to ensure the liquid doesn't fully evaporate; add a splash of broth if it looks dry.

Fold in the chopped spinach and cook until wilted, about 1 to 2 minutes.

Season with salt and pepper to taste. Serve hot.