1In a large saucepan, saute the onions, carrots, celery and red pepper in oil until tender.
2Add garlic; cook 2 minutes longer. Stir in the water, tomatoes, peas, bay leaf, bouillon, basil, thyme, cumin, pepper and pepper sauce if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
3Meanwhile, cook orzo according to package directions; drain. Stir orzo and turkey into soup; heat through. Discard bay leaf.
4Sprinkle with parsley or chive.