In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground turkey and cook for about 5-7 minutes, stirring frequently until browned and no longer pink. Drain any excess grease.

Add one chopped yellow onion and one diced red bell pepper to the skillet. Sauté for 5-7 minutes until the vegetables are soft and translucent. Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.

Pour in one can of diced tomatoes (with juices) and one cup of tomato sauce, mixing well. Sprinkle in 1 teaspoon each of dried oregano and basil, along with salt, black pepper, and red pepper flakes to taste. Bring to a gentle simmer over low heat for about 15 minutes.

Stir in 1 cup of orzo pasta and 3 cups of chicken broth. Ensure the orzo is fully submerged. Cover the skillet and let simmer for 15-20 minutes, stirring occasionally until the orzo is tender.

Remove from heat and stir in half a cup of grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley and serve hot.