1. Heat olive oil over medium heat in a large stockpot

2. Add chopped onion and cook until translucent, about 4 to 5 minutes

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

4. Add tomato paste and cook for 1 minute to deepen flavor

5. Pour in crushed tomatoes, broth, oregano, salt, pepper, and sugar if using

6. Bring to a gentle simmer and cook uncovered for 15 to 20 minutes, stirring occasionally

7. Stir in dried orzo and cook for 8 to 10 minutes until al dente, stirring frequently

8. Adjust consistency with additional broth or water if needed

9. Stir in chopped basil or parsley just before serving

10. Ladle soup into bowls and top with grated Parmesan and a drizzle of extra-virgin olive oil