Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Add ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Add chopped onion and cook until softened, about 5 minutes.

Stir in minced garlic, oregano, and basil, and cook for 1 minute until fragrant.

Stir in the diced tomatoes (with their juice), chicken broth, orzo pasta, salt, and pepper.

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 most of the liquid has been absorbed.

Stir occasionally to prevent the orzo from sticking to the bottom of the skillet.

Remove the skillet from the heat and let it stand, covered, for 5 minutes to allow the remaining liquid to be absorbed.

Stir in the shredded cheese until melted and creamy.

Garnish with fresh basil or parsley before serving.