In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent.

Next, stir in 3 minced garlic cloves and a 14-ounce can of diced tomatoes. Cook for an additional 2 minutes.

Pour in 6 cups of vegetable broth and bring to a rapid boil. Once boiling, add 1 cup of orzo pasta and reduce the heat to medium-low. Simmer for 8 to 10 minutes, stirring occasionally.

After the orzo reaches the desired consistency, remove the pot from heat. Stir in a handful of freshly chopped parsley and a splash of Worcestershire sauce.

Ladle the soup into bowls and garnish with additional parsley if desired. Serve hot.