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Heat the olive oil in a large pot over medium high heat. Once the oil is hot, add the orzo and cook, stirring frequently, until it just starts to turn golden, about 2-3 minutes.
Add onion, leek, carrots, garlic, italian seasoning, and red pepper flakes. Cook, stirring frequently, until the onions become translucent and the garlic fragrant, about 5 minutes.
Add prepared stock, and rosemary sprig. Increase heat to high. Once the soup reaches a boil, decrease heat to low and simmer uncovered for 10 minutes.
Add chickpeas and kale, and cook on medium heat until the kale is wilted, about 3-5 minutes.
Off the heat, add fresh lemon juice and dill. Taste and adjust seasonings.
Serve warm with additional fresh dill and a lemon wedge.