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In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground turkey, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes. Season with salt, pepper, oregano, and basil.
Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
Add the orzo pasta to the skillet, followed by the chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.
Remove from heat and stir in the Parmesan cheese until melted and creamy.
Garnish with fresh parsley and serve warm.