The Best Rosa Marina Soup Recipe
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.
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.