Heat olive oil in a large deep skillet or pot over medium heat.
Add the Italian turkey sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
Add the chopped onion and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the orzo pasta to the pot and stir to coat it with the sausage and onion mixture.
Pour in the diced tomatoes with their juice and the chicken broth.
Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the orzo is tender and has absorbed most of the liquid.
Remove the pot from heat and stir in the grated Parmesan cheese and chopped fresh parsley.
Adjust seasoning with salt and pepper if needed.
Serve warm.