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

How to make Rosa Mariana Soup (Italian Orzo Soup with Chicken and Tomato)

Ingredients:

1 onion finely chopped

4 cloves garlic crushed

30 g (2 tbsp) butter

2 tsp thyme leaves

2 tsp rosemary finely chopped

1 litre chicken or veg stock

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)

salt to taste

1 tsp pepper

100 g (3 cups) spinach (optional)

200 g (7 oz) cooked shredded chicken (optional)

1 lemon juice

To serve

Parmesan shavings

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.

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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.

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 Information:

Frequently Asked Questions:

Can I make this soup without chicken to keep it vegetarian?

Yes, you can omit the chicken or replace it with vegetarian alternatives like tofu or chickpeas for added protein and texture.

Is there a substitute for Rosa Marina pasta or orzo?

If you can’t find Rosa Marina pasta or orzo, you can use other small pasta shapes like ditalini, small shells, or even rice as a substitute.

Can I make this soup ahead of time and reheat it later?

Yes, this soup reheats well.

Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave until heated through.

How can I adjust the consistency of the soup if it’s too thick or too thin?

If the soup is too thick, you can thin it out by adding more stock or water until you reach your desired consistency.

If it’s too thin, you can let it simmer uncovered for a bit longer to allow some of the liquid to evaporate and thicken.

Can I make this soup dairy-free?

Yes, you can omit the heavy cream or replace it with a dairy-free alternative like coconut cream or cashew cream for a dairy-free version of the soup.

Adjust the seasoning accordingly to maintain the flavor balance.

Can I make this soup vegetarian?

Yes, you can easily make this soup vegetarian by using vegetable stock instead of chicken stock and omitting the shredded chicken.

The flavors will still be delicious and hearty.

Can I omit the cream from the recipe?

Yes, you can omit the heavy cream if you prefer a lighter version of the soup.

It will still be flavorful without it, though it won’t have the same level of richness.

Can I use dried herbs instead of fresh ones?

Yes, you can substitute dried herbs for the fresh ones.

Use one-third of the amount of dried herbs called for in the recipe.

Dried thyme and rosemary will still add plenty of flavor to the soup.

Is it possible to freeze this soup?

Yes, this soup freezes well.

However, it’s best to freeze it without the Rosa Marina/orzo as freezing can alter the texture of pasta.

Thaw the soup overnight in the fridge before reheating it on the stove or in the microwave.

Can I adjust the seasoning to my taste?

Absolutely! Feel free to adjust the salt, pepper, and other seasonings according to your preference.

Taste the soup as you go and add more seasoning if needed to suit your taste buds.