Step 1

Heat olive oil in a 4 qt Dutch oven or medium cooking pot over medium-high heat. Add onions, celery, and carrots, and sauté until soft, about 5-7 minutes. Add garlic and sauté for one minute.

Step 2

Add flour and cook for one minute, continuously stirring. Then, add one cup of chicken stock and stir until flour is dissolved. Add remaining stock, Italian seasoning, salt and pepper. Stir to combine.

Step 3

Stir in turkey and orzo and bring to a boil over high heat. Lower the heat to medium, and cook for 10 minutes, until orzo is cooked through. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.

Step 4

Remove from heat and stir in the cream until fully incorporated. Add spinach and stir until wilted, about 1 minute. Season with salt and pepper as needed, to taste. Serve immediately with a squeeze of fresh lemon juice (if desired).