Heat olive oil in a large pot or deep skillet over medium heat. Add onion, carrots, and celery, and sauté for 5-7 minutes, until softened and fragrant.

Stir in the garlic salt and thyme. Add the kale and cook for 2-3 minutes, until it begins to wilt.

Add the orzo to the pot, stirring to coat with the vegetables and seasonings.

Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo is tender.

Stir in the lemon juice and adjust seasoning with additional garlic salt or pepper if needed.

Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley if desired. Serve with extra lemon wedges on the side.