In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook for 5 to 7 minutes, breaking it apart with a wooden spoon until it's browned and no longer pink. Drain any excess grease.

With the turkey still in the skillet, add a chopped yellow onion and diced red bell pepper. Cook for an additional 5 to 7 minutes, stirring frequently, until the vegetables soften and the onion turns translucent. Add minced garlic and sauté for about 1 minute.

Stir in 1 can of diced tomatoes and 1 cup of tomato sauce. Season with dried oregano, basil, red pepper flakes, salt, and pepper. Allow the sauce to simmer for approximately 15 minutes.

Add 1 cup of orzo pasta and 2 cups of chicken broth. Bring back to a simmer, cover, and let cook for 15 to 20 minutes. Stir occasionally until the orzo is tender.

Once cooked, remove from heat. Stir in 1/2 cup of grated Parmesan cheese until melted and creamy. Garnish with fresh parsley and serve hot.