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.
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!
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5 reasons why you'll love this recipe:
- Ready in less than 30 minutes. Made with tomato paste/puree instead of fresh tomatoes for speedy rich tomato flavor.
- A satisfying one-bowl meal. With protein-rich chicken and nutritious spinach.
- All herbs and seasoning you need to make it extra delicious
- Make ahead and freezer friendly.
- Puts leftover chicken to good use and tastes great without for a vegetarian option.
🛒 Key ingredients:
- 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.
Step 2: Add the tomato paste/puree, balsamic vinegar (if using) and Worcester sauce (if using).
Step 3: Pour on the stock and simmer the soup for 10 minutes.
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.
🍽️ 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
- Avoid cooking the Rosa Marina/orzo in the soup. I tested this method but found it stuck to the bottom of the pan.
- Add salt to taste: The amount of salt you need will vary depending on how salty your stock is.
- 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
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.
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.
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.
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.
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📖 Recipe
Rosa Mariana Soup (Italian Orzo Soup with Chicken and Tomato)
Equipment
- Chopping board
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
- 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.
- Thyme: Substitute with one-third of the amount of dried thyme.
- Rosemary: Substitute for one-third of the amount of dried rosemary.
- Stock: Use powdered or fresh.
- 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.
- Salt: The amount needed (if any) will vary depending on how salty your stock is.
- 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.
- Chicken: Use leftover chicken or rotisserie chicken.
- Parmesan: Use a potato peeler if your grater can't shave Parmesan.
Great recipe. I used 2Tbsp cream… just as good
That's great to hear, thanks for letting me know.