In a large pot, heat a tablespoon of olive oil over medium heat. Add one chopped onion and two minced garlic cloves, stirring frequently until the onion turns translucent and fragrant, about 5 minutes.

Next, add diced rotisserie chicken to the pot, stirring to evenly combine. Cook for about 3-4 minutes until warmed through and slightly browned.

Incorporate a can of diced tomatoes and pour in 4 cups of low-sodium chicken broth. Stir well and bring to a gentle simmer. Allow it to cook for about 10 minutes.

While the soup simmers, bring a separate pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to package instructions, typically around 8-10 minutes. Drain and set aside.

Once the soup has simmered, add the cooked orzo to the pot, stirring gently to combine. Cook together for an additional 2-3 minutes.

Finally, taste your soup and adjust the seasoning with salt, pepper, and Italian herbs. Optionally stir in fresh spinach or kale just before serving.