Begin by heating the olive oil in a large pot over medium heat.

Toss in the diced onion, carrot, and celery. Cook until softened and aromatic, about 5-7 minutes.

Add the chopped garlic to the pot and sauté for another minute or until fragrant.

Mix in the quartered cherry tomatoes. Cook for a few minutes until they begin to soften.

Carefully pour in the vegetable stock, then add the Parmesan rind, dried oregano, chili flakes, and rosemary. Bring to a boil.

Once boiling, reduce the heat and let it simmer for about 15 minutes.

Stir in the dried orzo and chopped kale. Cook for an additional 10 minutes, or until the orzo is tender.

Season your soup with sea salt and freshly ground black pepper to taste.