Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add 1 pound of ground turkey, breaking it apart with a spatula. Cook until browned, about 5-7 minutes, ensuring it is cooked through with no pink remaining. Drain any excess fat and set the turkey aside for the next steps.

In the same skillet, add a chopped onion and a diced red bell pepper. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the onion is translucent and the bell pepper becomes tender. Then, add 3 minced garlic cloves and cook for an additional minute, allowing the garlic to release its aromatic fragrance.

Mix in one can of undrained diced tomatoes and one cup of tomato sauce to the skillet. Season with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and a pinch of red pepper flakes for some heat. Stir well to combine, then reduce the heat and let the sauce simmer for 15 minutes, stirring occasionally to prevent sticking.

Once the sauce has thickened, add 1 cup of orzo pasta and 2 cups of chicken broth to the skillet. Stir everything together to ensure the orzo is fully submerged in the liquid. Increase the heat to medium-high and bring to a boil before reducing it back to a simmer for 15-20 minutes. Stir occasionally until the orzo is tender and most of the liquid is absorbed.

Remove the skillet from heat and stir in ½ cup of grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and black pepper to taste. Garnish with freshly chopped parsley before serving. Serve the Ground Turkey Orzo hot, topped with more Parmesan and extra red pepper flakes, if desired.