In a large pot, heat a drizzle of olive oil over medium heat. Add finely chopped onions, carrots, and celery, sautéing for about 5–7 minutes until the onions are translucent and the vegetables have softened slightly.

Once the base vegetables are softened, add 2–3 minced garlic cloves and any fresh vegetables you’re using, such as zucchini or bell peppers. Sauté for an additional 2–3 minutes until fragrant.

Stir in 1 cup of orzo pasta along with 6 cups of vegetable broth and a can of diced tomatoes. Add 1–2 tablespoons of Worcestershire sauce for depth. Increase the heat to bring to a gentle boil.

Reduce heat to low, allowing to simmer uncovered for about 8–10 minutes, or until the orzo is al dente. Stir occasionally.

Once the orzo has reached tenderness, taste and season with salt and pepper. Stir in freshly chopped herbs like thyme or oregano.

Ladle the soup into bowls, serving warm with a sprinkle of extra herbs on top if desired.