Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat. Add the ground turkey, break it up, and cook until deeply browned and cooked through, 5 to 7 minutes. Season lightly with salt and pepper, then transfer to a plate.

Reduce heat to medium. Add the remaining 1 tablespoon olive oil, onion, and bell pepper with a pinch of salt. Cook, stirring often, until softened, about 4 minutes. Stir in garlic and cook 30 seconds.

Add tomato paste and Italian seasoning; cook 1 minute. Stir in orzo and toast, stirring constantly, for about 2 minutes until nutty and lightly deepened in color.

Pour in broth and diced tomatoes with juices. Return turkey to the skillet and stir. Bring to a boil, then cover, reduce heat to low, and simmer 12 to 15 minutes, until orzo is tender and liquid is mostly absorbed.

Remove from heat. Stir in parmesan until melted and creamy. Let rest uncovered 5 minutes. Taste and adjust salt and pepper, then serve with extra parmesan on top.