In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 1 pound of ground turkey, breaking it apart with a spatula. Cook for 5-7 minutes, stirring occasionally, until the turkey is browned and cooked through. Drain any excess grease, leaving the turkey in the pan for the next steps.

Add 1 diced yellow onion and 1 chopped red bell pepper to the skillet with the turkey. Sauté these vegetables for about 5-7 minutes, or until they become tender and translucent. Stir in 3 minced garlic cloves, cooking for an additional minute until fragrant and golden.

Pour in a can of 14.5 oz diced tomatoes (undrained) and 1 cup of tomato sauce into the skillet. Stir in 1 teaspoon each of dried oregano and dried basil along with salt, black pepper, and optional red pepper flakes to taste. Bring to a simmer, letting the sauce cook for 10-15 minutes until it thickens.

Stir in 1 cup of orzo pasta along with 2 cups of chicken broth. Cover the skillet with a lid, reduce heat to low, and let it cook for about 15-20 minutes, or until the orzo is al dente.

Once the orzo is cooked, remove from heat. Stir in ½ cup of grated Parmesan cheese until melted and creamy. Adjust seasoning if necessary, and sprinkle fresh parsley on top before serving.