In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, diced carrots, and chopped celery stalk. Sauté for about 5–7 minutes until softened.

Stir in the minced garlic and cook for an additional minute. Pour in the vegetable broth and canned tomatoes. Bring to a simmer and blend flavors for about 5 minutes.

Add the orzo pasta to the pot and cook for 8–10 minutes, stirring occasionally until the pasta is tender yet remains al dente.

Season with salt, pepper, and optionally Worcestershire sauce. Stir in the fresh spinach or kale until wilted, about 2–3 minutes.

Ladle the soup into bowls and serve with crusty Mediterranean flatbread or garlic butter toast.