1. Heat olive oil in a heavy pot over medium heat.

2. Add chopped onion and sauté until translucent, about 5–7 minutes.

3. Stir in minced garlic and cook until fragrant, about 30 seconds.

4. Add tomato paste and dried oregano, cook 2–3 minutes to deepen flavor.

5. Pour in crushed tomatoes and broth, stir to combine and bring to a simmer.

6. Cook uncovered for 10–15 minutes, stirring occasionally.

7. Add orzo and simmer 8–10 minutes until al dente, stirring to prevent sticking.

8. Reduce heat to low and stir in heavy cream until fully incorporated.

9. Season with salt and pepper, adjust as needed.

10. Ladle into bowls, top with grated parmesan and fresh basil, and serve.