Add the tomato, tomato sauce and rosemary. Simmer for 3 to 4 minutes, stirring constantly.
Stir in the chickpeas, basil, parsley and broth. Bring to a boil. Add orzo and cook, uncovered, 6 to 7 minutes, or until the pasta has reached the desired tenderness.
Remove the soup from the heat. Season to taste and serve hot or at room temperature. Drizzle each serving with olive oil, if desired.
Recipe Notes
A deliciously fragrant soup that is quick and easy enough for weeknight cooking.