Rosa marina Soup

Italian inspired Rosa marina soup is all the comfort you need in a bowl this winter! This orzo pasta soup is a light, nutritious, and comforting dish. Made with simple, everyday ingredients, it’s sure to become a beloved family staple.

Savor the comforting warmth of this light and cozy chicken rosa marina soup. Packed with vegetables and bursting with flavors from spices like thyme and rosemary, it delivers a complex taste yet is quick and easy to prepare, taking only about 35 minutes. Rosa marina soup offers all the comfort you need! Healthy and budget-friendly, this orzo soup is made with everyday ingredients such as, chicken, orzo, broth, and veggies—bright and cozy in every way!

What I love the most about such soup recipes is that they can simple turn into full meal that’s filling and super delicious. Another good example of pasta soup recipes is this Macaroni Soup and my Vietnamese inspired pasta soup, try them and I promise they just as delicious.

Ingredients

• Orzo Pasta (Cooked): Small, rice-shaped pasta that adds texture and substance to the soup. Cook according to package instructions and set aside to be added at the end.
• Chicken (Boneless): Use boneless chicken breasts or thighs, cut into bite-sized cubes.
• Spinach (2 hands full): Fresh spinach adds a pop of color and a dose of vitamins.
• Onion (medium): Chop the onion finely. It forms the base of the soup, providing a sweet and savory flavor when sautéed.
• Chicken Stock: The liquid base of the soup. Use homemade or store-bought chicken stock for a rich, savory broth.
• Tomato Puree: Adds a tangy and slightly sweet flavor, thickening the soup and giving it a rich tomato base.
• Dried Rosemary: Aromatic herb that adds a woody, evergreen flavor.
• Dried Thyme: Earthy herb that complements the rosemary.
• Sugar (brown or white): Optional ingredient to balance the acidity of the tomato puree. Add a pinch if needed.
• Salt for taste

How to make Rosa marina soup

1. In a saucepan add 2 tablespoons of olive oil, add chopped onion and minced garlic on a medium heat. Sauté until tender. On medium heat this will take 4 to 5 minutes.

2. Add teaspoon of rosemary, a teaspoon of thyme, a half teaspoon of salt.

3. Add Tomato puree, add chicken stock and bring everything to boil over a medium heat for 10 minutes. Do a taste test, if the tomato paste is overpowering the soup then balance it with a teaspoon of sugar.

4. Cut the chicken into bite-size cubes then in another pot boil your chicken just for 10 minutes. This is the right time to cook your orzo pasta per package instructions if you haven’t done that yet, in a separate pot.
5. In the main pot of the soup where there is all the vegetables and broth add the boiled chicken and spinach at once and let it cook for 10 minutes.

6. Once the orzo pasta is well-cooked dish in serving bowls and add your cooked soup on top and garnish with fresh herbs or lemon wedges. Enjoy!

Tips and mistakes to avoid when making this chicken rosa marina soup

1. If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
2. Don’t over cook the the rosa marina (orzo pasta), stick to the package instructions.
3. If you like you can add more vegetables such as summer squash, carrots, celeries etc to your rosa marina soup.

How to store Leftover Orzo soup

• Let the soup cool to room temperature.
• Store the orzo separately from the soup to prevent it from absorbing too much liquid and becoming mushy.
• Transfer the soup and orzo into airtight containers.
• Store in the refrigerator for up to 3-4 days.

Reheat the soup on the stove or in the microwave, then add the orzo before serving.
For longer storage, freeze the soup (without orzo) in freezer-safe containers for up to 2-3 months.

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