Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant but not browned.

Stir in 2 tablespoons of tomato paste and 1 tablespoon of Italian seasoning. Cook for about 5 minutes, stirring frequently, until the tomato paste caramelizes and deepens in color.

Gradually pour in 6 cups of chicken broth, stirring continuously. Increase heat to bring to a gentle boil, then season with salt to taste.

Add 1 cup of orzo pasta and reduce heat to a simmer. Cook for about 10 minutes, stirring occasionally, until the orzo is tender but still al dente.

Remove the pot from heat and stir in 2 cups of shredded chicken and ½ cup of heavy cream until combined.

Squeeze the juice of half a lemon into the soup and stir to incorporate.

Ladle the soup into warm bowls and garnish with grated Parmesan cheese, fresh herbs, and red pepper flakes.