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In a large pot, heat butter or olive oil over medium heat. Add the chopped onions, carrots, and celery, cooking for 8 to 10 minutes until the vegetables soften.
Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
Add the potatoes, diced tomatoes with their juices, vegetable broth, Worcestershire sauce, brown sugar, Italian seasoning, seasoned salt, and celery salt. Bring the mixture to a boil.
Stir in the orzo, reduce heat to a simmer, and cook for 25 to 30 minutes until the orzo is al dente and the vegetables are tender.
In the last 5 minutes of cooking, add the corn. Taste and adjust seasoning with salt and black pepper.
Remove from heat and stir in fresh parsley. Optionally, add lemon juice or apple cider vinegar to balance the flavors.
Serve warm, garnished with freshly grated Parmesan cheese, if desired.

Substitutions: If you do not have orzo, substitute with any small pasta shape or rice for a gluten free version (adjust cooking time as needed).

Extra veggies: Add zucchini, spinach, or kale to boost the vegetable content.

Protein options: For a heartier soup, add chopped bacon, Italian sausage, or shredded chicken.

Make ahead: Store the soup in the fridge for 3 to 4 days or freeze individual portions for up to 3 months.