In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced white onion, 2 chopped carrots, and 2 chopped celery stalks; sauté for 5-7 minutes until the vegetables are tender and the onion is translucent.

Stir in 3 minced garlic cloves and a pinch of crushed red pepper flakes. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and golden.

Pour in 6 to 8 cups of chicken or vegetable stock along with one 14-ounce can of fire-roasted diced tomatoes. Stir in 1.5 tablespoons of Italian seasoning, and bring the mixture to a rolling boil over high heat.

Once boiling, add 1 cup of uncooked orzo pasta to the pot. Reduce the heat to low and simmer for about 8-10 minutes, or until the orzo is al dente.

Stir in 2 large handfuls of fresh baby spinach or kale, allowing the greens to wilt for about 1-2 minutes. Season the soup with fine sea salt and freshly cracked black pepper to taste.

Serve the Italian Orzo Spinach Soup hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped fresh basil if desired.