Hey friends, gather around! I’m sharing my Rosa Marina Soup recipe today. It’s a cozy, Italian-inspired dish I’ve perfected over years in the kitchen. Let’s dive into this warm, hearty meal that’s perfect for any chilly evening.

Why I Love This Soup

I first tasted Rosa Marina Soup at a small trattoria in Naples. The rich broth and tiny pasta won me over instantly. It’s versatile, comforting, and always a crowd-pleaser. I’ve tweaked it to make it my own, and now it’s a staple at my table.

Rosa Marina Soup Recipe

A Bit of History

Rosa Marina, or orzo, means “barley” in Italian, but it’s a rice-shaped pasta. This soup has roots in Italian peasant cooking, where simple ingredients created magic. I learned it from a chef who swore by fresh herbs and patience. It’s all about letting flavors meld slowly.

Ingredients You’ll Need

Here’s what I use for a pot that serves about six. Each ingredient plays a role, so prep them with care. Fresh is best, but I’ll note where shortcuts work.

• Orzo Pasta (1 cup): Tiny, rice-like pasta that gives the soup its signature texture. Toast it lightly in a dry pan for a nutty flavor before cooking. Rinse to remove excess starch if you want a clearer broth.
• Chicken Broth (8 cups): The backbone of the soup. I make my own by simmering chicken bones with veggies for hours. Store-bought low-sodium broth works in a pinch, but homemade elevates it.
• Ground Beef (1 lb): Adds heartiness. I use lean beef, browning it with a pinch of salt to lock in juices. Drain excess fat for a lighter soup.
• Onion (1 medium, diced): Brings subtle sweetness. Dice finely so it melts into the broth. Sauté until translucent for maximum flavor.
• Garlic (3 cloves, minced): A flavor powerhouse. Mince fresh cloves right before cooking to keep the aroma bold. Avoid jarred garlic—it’s too mild.
• Carrots (2 medium, sliced): Adds color and a slight crunch. Slice into thin rounds so they cook evenly. Peel them first for a smoother texture.
• Celery (2 stalks, chopped): Gives a fresh, earthy note. Chop into small pieces to blend into the soup. Include the leaves for extra flavor.
• Tomatoes (1 can, 14 oz, diced): Provides tangy depth. I use fire-roasted for a smoky edge. Drain slightly to control the soup’s thickness.
• Spinach (2 cups, fresh): Brightens the dish. Wash thoroughly and chop roughly. Add it at the end to keep it vibrant.
• Olive Oil (2 tbsp): For sautéing. Use extra virgin for a fruity undertone. Heat it gently to avoid burning.
• Parmesan Cheese (½ cup, grated): The finishing touch. Grate it fresh for a nutty, salty kick. Sprinkle generously when serving.
• Fresh Basil (¼ cup, chopped): Adds a fragrant lift. Tear or chop just before adding to preserve its aroma. Dried basil won’t do it justice.
• Salt and Pepper (to taste): Enhances everything. Add gradually, tasting as you go. Freshly ground pepper makes a difference.
• Red Pepper Flakes (½ tsp, optional): For a subtle kick. Sprinkle sparingly while cooking. Adjust based on your heat preference.

Kitchen Tools You’ll Need

I keep it simple with basic tools. A large pot is essential for simmering. You’ll also need a cutting board, sharp knife, and wooden spoon. A colander helps when rinsing the orzo.

Step-by-Step Cooking Process

Let me walk you through how I make this Rosa Marina Soup. It’s straightforward but needs a little love. Follow these steps, and you’ll have a steaming bowl in about an hour.

Step 1: Prep the Base

Heat olive oil in a large pot over medium heat. Toss in the diced onion and sauté until soft, about 5 minutes. Add minced garlic and cook for another minute. The aroma will fill your kitchen!

Step 2: Brown the Beef

Add ground beef to the pot. Break it up with a wooden spoon as it cooks. Brown it evenly, about 7 minutes, then drain excess fat. Season lightly with salt and pepper.

Step 3: Build the Broth

Pour in the chicken broth and diced tomatoes. Stir in carrots and celery. Bring it to a boil, then lower to a simmer. Let it bubble gently for 15 minutes to soften the veggies.

Step 4: Add the Orzo

Stir in the orzo pasta. Cook for about 10 minutes until it’s al dente. Stir occasionally to prevent sticking. The soup will thicken as the orzo absorbs the broth.

Step 5: Finish with Spinach and Basil

Add chopped spinach and basil. Stir until the spinach wilts, about 2 minutes. Taste and adjust with salt, pepper, or red pepper flakes. Turn off the heat and let it rest for 5 minutes.

Step 6: Serve It Up

Ladle the soup into bowls. Sprinkle generously with grated Parmesan. Serve with crusty bread for dipping. It’s comfort in every spoonful!

Tips for the Best Rosa Marina Soup

I’ve made this soup dozens of times, and a few tricks make it shine. Toast the orzo for extra depth. Use fresh herbs—they’re worth it. If the soup thickens too much, add a splash of broth before serving.

Variations to Try

I love switching things up. Swap beef for Italian sausage for a spicier kick. Try kale instead of spinach for a heartier green. For a vegetarian version, use veggie broth and skip the meat—add white beans for protein.

Pairing Suggestions

This soup pairs beautifully with a crisp white wine like Pinot Grigio. A side of garlic bread is a must. For dessert, I serve lemon sorbet to cleanse the palate. It’s a meal that feels like a hug.

Storing and Reheating

Got leftovers? Store them in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a bit of extra broth. Freezing works too—just leave out the orzo and add it fresh when reheating.

Why This Recipe Works

The beauty of Rosa Marina Soup is its balance. The orzo soaks up the rich broth, while veggies add texture. Beef and Parmesan bring savory depth, and herbs keep it fresh. It’s a bowl of love you’ll want to share.

Common Mistakes to Avoid

Don’t overcook the orzo—it gets mushy fast. Skimp on seasoning, and the soup falls flat. Use low-quality broth, and you’ll taste the difference. Taste as you go to keep it perfect.

Nutritional Breakdown

This soup is hearty but not heavy. A serving (about 1.5 cups) has roughly 250 calories, 10g protein, and 8g fat. It’s packed with vitamins from the veggies. Adjust portions if you’re watching your intake.

Making It Your Own

I encourage you to experiment! Add zucchini for extra veggies. Toss in a splash of white wine for depth. Make it yours, and it’ll taste even better. Cooking is all about creativity.

Frequently Asked Questions

Can I make Rosa Marina Soup vegetarian?

Yes! Swap chicken broth for vegetable broth and skip the beef. Add beans or lentils for protein. It’s just as comforting.

How do I prevent the orzo from getting mushy?

Cook it al dente and add it toward the end. If storing, keep the orzo separate and add when reheating. This keeps the texture perfect.

Can I freeze this soup?

Absolutely. Freeze without the orzo to avoid sogginess. Add fresh orzo when reheating for the best results.

What’s a good substitute for orzo?

Try ditalini or small shells. Rice works too, but adjust cooking time. Each gives a slightly different texture.

How can I make the soup spicier?

Add more red pepper flakes or a dash of hot sauce. Italian sausage instead of beef also ups the heat. Taste as you go to balance it.