Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground turkey to the skillet, using a spoon to break it apart as it cooks. Brown the turkey for about 5-7 minutes until no longer pink. Drain any excess fat, then add the chopped yellow onion and diced red bell pepper. Cook for an additional 5-7 minutes until the onion is soft and translucent, then stir in minced garlic and sauté for 1 minute until fragrant.

Next, add the can of diced tomatoes and tomato sauce to the skillet, stirring well to combine. Sprinkle in dried oregano, dried basil, and red pepper flakes to taste. Season the mixture with salt and pepper as desired. Allow the sauce to simmer on low heat, uncovered, for about 15 minutes, letting the flavors meld and the sauce thicken slightly, stirring occasionally.

Stir in the orzo pasta and chicken broth, ensuring the orzo is evenly submerged in the liquid. Increase the heat to bring the mixture to a gentle simmer, then cover the skillet with a lid. Cook for 15-20 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.

Remove the skillet from heat and stir in grated Parmesan cheese until melted and creamy, adjusting the seasoning if needed. Allow to sit for a couple of minutes to enhance the flavors. Garnish with freshly chopped parsley and serve hot, with additional Parmesan on the side.