Rosa Marina Soup is a comforting and delicious dish for any time of the year. Made with simple ingredients and packed with flavor, this soup is sure to become a family favorite. It’s easy to prepare and perfect for warming up on a chilly day or enjoying a light meal.
| Servings | Total |
| 6 | 45mins |
History of Rosa Marina Soup
Rosa Marina Soup, also known as orzo soup, has its roots in Italian and Mediterranean cuisine. The name “Rosa Marina” refers to the type of pasta used in the soup, which resembles rice grains. Traditionally, this soup was made with homemade broth and fresh vegetables, providing a hearty and nutritious meal.
Why Rosa Marina Soup
Rosa Marina Soup is loved for its simplicity and comforting flavors. The small orzo pasta absorbs the savory broth, creating a satisfying texture. This versatile soup can be easily adapted with different vegetables or proteins, making it a go-to recipe for many households.
What is Rosa Marina Soup Made of?
Rosa Marina Soup is made with orzo pasta, a variety of fresh vegetables, chicken or vegetable broth, and seasonings. Optional additions can include shredded chicken, beans, or leafy greens to enhance the flavor and nutritional value.
What to have with Rosa Marina Soup
Rosa Marina Soup pairs well with a side of crusty bread or garlic bread. A simple green salad with a light vinaigrette is also a great accompaniment. For a heartier meal, serve the soup with a sandwich or wrap.
Is Rosa Marina Soup Healthy?
Yes, Rosa Marina Soup can be a healthy choice, especially when made with fresh vegetables and lean proteins. Orzo pasta provides a good source of carbohydrates, while the vegetables contribute essential vitamins and minerals. Opting for a low-sodium broth can also make this soup a healthier option.
Kitchen Equipment
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 2 cups cooked, shredded chicken or beans
Directions:
- Chop the onion, carrots, and celery. Mince the garlic.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.
- Pour in the chicken or vegetable broth and add the diced tomatoes. Stir in the dried basil and oregano. Bring the mixture to a boil.
- Add the orzo pasta to the boiling soup. Reduce the heat to a simmer and cook until the orzo is tender, about 10 minutes.
- If using, add the cooked, shredded chicken or beans to the soup. Stir to combine and heat through.
- Season the soup with salt and pepper to taste. Garnish with fresh parsley before serving.
Tips
- For extra flavor, sauté the vegetables in a little butter along with the olive oil.
- To make a vegetarian version, use vegetable broth and omit the chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Conclusion
Rosa Marina Soup is a delicious and comforting dish perfect for any meal. Its simple ingredients and easy preparation make it a great choice for busy weeknights or when you need a warm, hearty bowl of soup. Enjoy this versatile and nutritious recipe with your favorite sides and garnishes.
MORE RECIPES
The Best Rosa Marina Soup Recipe
Equipment
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 2 cups cooked, shredded chicken or beans
Instructions
- Chop the onion, carrots, and celery. Mince the garlic.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.
- Pour in the chicken or vegetable broth and add the diced tomatoes. Stir in the dried basil and oregano. Bring the mixture to a boil.
- Add the orzo pasta to the boiling soup. Reduce the heat to a simmer and cook until the orzo is tender, about 10 minutes.
- If using, add the cooked, shredded chicken or beans to the soup. Stir to combine and heat through.
- Season the soup with salt and pepper to taste. Garnish with fresh parsley before serving.