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    Home » Soup Recipes » Rosa Marina Soup (Italian Orzo Soup with Chicken and Tomato)

    Published: Jul 27, 2023 by Helen·

    Rosa Marina Soup (Italian Orzo Soup with Chicken and Tomato)

    Jump to Recipe Print Recipe
    Two servings of Rosa Marina Soup in cream coloured bowls on a cream coloured background with a sprig of basil and pieces of Parmesan and pepper on the side.
    A serving of Rosa Marina Soup with basil in a cream coloured bowl with Parmesan, Rosemary and pepper on the side.
    A hand held serving of Rosa Marina Soup with basil in a cream coloured bowl with Parmesan, Rosemary and pepper on the side.

    Want to make delicious Rosa Marina (orzo tomato soup) in less than 30 minutes? This recipe has got you covered, with everything, from which herbs, seasoning and toppings to use to ensure it's next-level tasty, to cooking methods, and optional add-ins so your soup turns out just the way you like it.

    A hand held serving of Rosa Marina Soup with basil in a cream coloured bowl with Parmesan, Rosemary and pepper on the side.

    Orzo soup really doesn't get speedier and simpler than this, made with tomato paste/puree instead of fresh tomatoes to drastically reduce the cooking and prep time. Add cooked shredded chicken and spinach for a satisfying one-bowl meal, that's sure to have everyone coming back for seconds.

    Speaking of hearty and nutritious pasta soups, you must give my Greek Lemon Soup or Pastina Egg Soup a try! Otherwise, my Tortellini Alfredo Soup is creamy and bursting with flavour. And if you're craving more creamy tomato-based Italian pasta dishes, you'll love my Baked Chicken Orzo, tomato and mascarpone pasta sauce recipe and Spicy Tomato and Vodka Fusilli.

    The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

    Jump to:
    • 5 reasons why you'll love this recipe:
    • 🛒 Key ingredients:
    • Substitutions:
    • Variations:
    • 🧑‍🍳 Recipe steps
    • 🍽️ Serving suggestions
    • Expert Tips
    • 🙋 Recipe FAQs
    • 😋 More easy Italian recipes
    • 📖 Recipe
    • Rosa Mariana Soup (Italian Orzo Soup with Chicken and Tomato)

    5 reasons why you'll love this recipe:

    1. Ready in less than 30 minutes. Made with tomato paste/puree instead of fresh tomatoes for speedy rich tomato flavor.
    2. A satisfying one-bowl meal. With protein-rich chicken and nutritious spinach.
    3. All herbs and seasoning you need to make it extra delicious
    4. Make ahead and freezer friendly.
    5. Puts leftover chicken to good use and tastes great without for a vegetarian option.

    🛒 Key ingredients:

    All ingredients laid out on a white background.
    • Butter: Is used for sautéing the onions, garlic and herbs instead of oil to add a little extra richness to the soup.
    • Fresh thyme and rosemary: Add earthy, warm herbaceous flavour.
    • Chicken or veg stock: Use powdered or fresh.
    • Tomato paste/puree: The speedy way to bring rich tomato flavour to the soup.
    • Salt: The amount needed (if any) will vary depending on how salty your stock is so I suggest adding to taste.

    Optional ingredients:

    • Balsamic vinegar: For a touch of sweetness and acidity.
    • Worcester sauce: To add a hint of umami.
    • Heavy cream (double cream): For a richer and creamy soup.
    • Spinach: You can use fresh or frozen. If using frozen ensure you thaw and squeeze the water out first so you don't dilute the tasty flavours in the soup.
    • Cooked shredded chicken: Leftover chicken or rotisserie chicken.
    • Parmesan shavings: A tasty topping that adds a touch of salty nuttiness. Use a potato peeler if your grater can't shave Parmesan.
    • Fresh basil: For a touch of fresh vibrant flavour.

    Substitutions:

    Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.

    • Butter: Substitute with olive or neutral oil.
    • Fresh thyme and rosemary: Substitute with one-third of the amount of dried herbs.
    • Heavy cream: You can use pouring cream instead. Note that it won't add the same level of richness, and you might need to add a little more.
    • Spinach: Swap for another leafy green like kale or cavelo nero.

    Variations:

    • Mediterranean: Add ingredients like Kalamata olives, feta cheese, artichoke hearts, and fresh oregano.
    • Spicy: With red pepper flakes or fresh chillies to add a spicy kick to the soup.
    • Vegetable Soup: With carrots, zucchini, bell peppers, and celery to create a hearty and nutritious vegetable-packed soup.
    • Lentil: Add cooked lentils for extra protein and texture to contrast the orzo.
    • Without Rosa Marina/orzo: For a lighter and less carby version.
    • Sausage: Switch the chicken for some bite-sized pieces of cooked Italian sausage.

    🧑‍🍳 Recipe steps

    *Be sure to see the recipe card below for the full ingredients list & instructions! *

    Step 1: Gently fry the onions on a medium heat until translucent, then add the garlic, thyme and rosemary and sauté for a minute or two until fragrant.

    The fried onions and added sautéd garlic, thyme and rosemary in a cream coloured pot.

    Step 2: Add the tomato paste/puree, balsamic vinegar (if using) and Worcester sauce (if using).

    Adding the tomato paste/puree in a cream coloured pot.

    Step 3: Pour on the stock and simmer the soup for 10 minutes.

    A cream and red coloured pot with the stock added to the soup ready for simmering.

    Step 4: Remove from the heat and stir in the cream and add salt and pepper to taste. Add the spinach and stir until wilted. Then add the cooked chicken and orzo/Rosa Marina. Serve immediately topped with fresh Parmesan and basil or leave to cool, refrigerate and serve later.

    A cream and red coloured pot with the added cream, salt and pepper, spinach, cooked chicken and orzo/Rosa Marina.

    🍽️ Serving suggestions

    With pasta, protein-rich chicken and nutritious spinach, this soup is easily a standalone meal, but there are lots of options if you want something extra on the side.

    • Garlic Bread or Crostini: To complement the flavours of the soup and add a satisfying crunch.
    • Salad: Accompany the soup with a light salad like this Rocket and Tomato Salad.
    • Bruschetta: Topped with diced tomatoes, garlic, olive oil, and balsamic vinegar as an appetizer or side dish.
    • Italian antipasto platter: Featuring cured meats, marinated olives, roasted peppers, and other delicious bites.
    • Crackers or Breadsticks: For dipping into the soup.
    • Red Wine: If you enjoy wine, a light or medium-bodied red wine, such as Chianti, can be a lovely accompaniment.

    Expert Tips

    1. Avoid cooking the Rosa Marina/orzo in the soup. I tested this method but found it stuck to the bottom of the pan.
    2. Add salt to taste: The amount of salt you need will vary depending on how salty your stock is.
    3. Remove from the heat before adding cream and lemon juice. To prevent the cream from curdling and to avoid muting the bright citrusy lemon flavour.

    🙋 Recipe FAQs

    What's the best way to store and reheat orzo soup?

    Allow the soup to cool completely then refrigerate for up to 3 days. You can reheat on the stove or in the microwave. If you are making ahead you might want to add the chicken, Rosa Mariana/orzo cream and lemon when you reheat the soup for maximum flavour and freshness.

    Can you freeze the soup?

    The soup can be frozen for up to 3 months. I'd advise freezing without the orzo and adding it when you come to reheat the soup as freezing it might alter the texture. Allow the soup to thaw overnight in the fridge and reheat on the stove or in the microwave.

    How can I adapt the soup to make it vegetarian?

    You can switch the chicken for beans, lentils, add extra veggies or simply omit it. For a vegan soup use plant-based cream and Parmesan.

    Can I make this soup in the slow cooker?

    This recipe hasn't been tested in the slow cooker, so results cannot be guaranteed. I would advise using a specific slow cooker or crockpot recipe if you would like to cook the soup in the slow cooker.

    Two servings of Rosa Marina Soup in cream coloured bowls on a cream coloured background with a sprig of basil and pieces of Parmesan and pepper on the side.

    😋 More easy Italian recipes

    • Easy Chicken Alfredo Tortellini Soup
      Chicken Alfredo Tortellini Soup (Easy 20-Minute Recipe)
    • Two servings of Mushroom Risotto on cream coloured plates with sides of rocket and Parmesan.
      Risotto ai Funghi (Mushroom Risotto)
    • Pesto pasta served in a white bowl.
      Linguine Al Pesto (Pesto Pasta)
    • A bowl of pasta with creamy white wine sauce on a pale blue background.
      Creamy White Wine Pasta Sauce With Butter and Garlic

    Did you try this recipe?

    It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.

    Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!

    📖 Recipe

    A serving of Rosa Marina Soup with basil in a cream coloured bowl with Parmesan on the side.

    Rosa Mariana Soup (Italian Orzo Soup with Chicken and Tomato)

    Author: Helen
    Make the most delicious rosa marina (Italian tomato orzo tomato soup with chicken) in less than 30 minutes.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Course Main Course, Soup
    Cuisine Italian
    Servings 4
    Calories 460 kcal

    Equipment

    • Chopping board
    • garlic crusher
    • Knife
    • Dutch oven

    Ingredients
     

    • 1 onion finely chopped
    • 4 cloves garlic crushed
    • 30 g (2 tbsp) butter (Note 1)
    • 2 tsp thyme leaves (Note 2)
    • 2 tsp rosemary finely chopped (Note 3)
    • 1 litre chicken or veg stock (Note 4)
    • 200 g (7 oz) Rosa Marina pasta or orzo
    • 60 g (½ cup) tomato paste/puree
    • 1 tbsp balsamic vinegar (optional)
    • 2 tsp Worcester sauce (optional)
    • 60 ml (4 tbsp) heavy cream (optional) (Note 5)
    • salt to taste (Note 6)
    • 1 tsp pepper
    • 100 g (3 cups) spinach (optional) (Note 7)
    • 200 g (7 oz) cooked shredded chicken (optional) optional (Note 8)
    • 1 lemon juice

    To serve

    • Parmesan shavings (Note 9)
    • fresh basill or parlsey

    Instructions
     

    • In a large pot, melt the butter over medium heat. Add the onion and sauté for a few minutes until it becomes translucent.
    • Then add the garlic, thyme and rosemary and cook for a minute until fragrant.
    • Add the tomato paste/puree, balsamic vinegar (optional), and Worcestershire sauce (optional) to the pot. Stir to combine all the ingredients.
    • Pour in the stock and leave to simmer for 10 minutes.
    • Meanwhile cook the Rosa Marina Pasta (orzo) according to packet instructions in a pan of generously salted water.
    • Stir in the heavy cream (if using) into the soup and season with salt and pepper to taste.
    • Add the spinach to the pot and stir until wilted.
    • Then add the cooked chicken.
    • Remove the pot from the heat and stir in the lemon juice.
    • Serve the soup in bowls garnished with Parmesan shavings and fresh basil or parsley.

    Notes

    1. Butter: Sautéing the onions, garlic and herbs in butter instead of oil adds a little extra richness to the soup. You can use olive or neutral oil instead.
    2. Thyme: Substitute with one-third of the amount of dried thyme.
    3. Rosemary: Substitute for one-third of the amount of dried rosemary.
    4. Stock: Use powdered or fresh.
    5. Heavy cream: You can use pouring cream instead. Note that it won't add the same level of richness, and you might need to add a little more.
    6. Salt: The amount needed (if any) will vary depending on how salty your stock is.
    7. Spinach: You can use fresh or frozen. If using frozen ensure you thaw and squeeze the water out first so you don't dilute the tasty flavours in the soup.
    8. Chicken: Use leftover chicken or rotisserie chicken. 
    9. Parmesan: Use a potato peeler if your grater can't shave Parmesan. 
     
    Storage and freezing:
    Allow the soup to cool completely then refrigerate for up to 3 days. You can reheat on the stove or in the microwave. If you are making ahead you might want to add the chicken, orzo, cream and lemon when you reheat the soup for maximum flavour and freshness.
    The soup can be frozen for up to 3 months. I'd advise freezing without the Rosa Marian/orzo and adding it when you come to reheat the soup as freezing it might alter the texture. Allow the soup to thaw overnight in the fridge and reheat on the stove or in the microwave.

    Nutrition

    Serving: 1gCalories: 460kcalCarbohydrates: 47gProtein: 28gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 89mgSodium: 292mgPotassium: 695mgFiber: 4gSugar: 6gVitamin A: 3119IUVitamin C: 17mgCalcium: 93mgIron: 4mg
    Tried this Recipe? Tag Me Today!Mention @KnifeandSoulRecipes or tag #knifeandsoulrecipes!
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    Comments

    1. SusanLuther says

      October 29, 2024 at 1:58 pm

      5 stars
      Great recipe. I used 2Tbsp cream… just as good

      Reply
      • Helen says

        November 04, 2024 at 3:46 pm

        That's great to hear, thanks for letting me know.

        Reply
    5 from 3 votes (2 ratings without comment)

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