We’ve always been fans of the Rosa Marina Soup Recipe for its cozy Italian vibes and simple yet satisfying flavors. This hearty dish stars tiny pasta pearls simmered in a rich broth packed with veggies and herbs making it a go-to comfort food.
Originating from Mediterranean traditions it’s perfect for family dinners or chilly nights. We’re excited to share how easy it is to whip up in your own kitchen.
Ingredients
For our Rosa Marina Soup, we gather these essential ingredients to create a comforting blend of tiny pasta pearls, fresh vegetables, and aromatic herbs. We’ve ordered them based on how they’re used in the preparation process, with prep specifics for accuracy.
- 1 medium onion, diced (start with this aromatic base for building flavor)
- 2 cloves garlic, minced (adds a pungent depth right after the onion)
- 2 medium carrots, sliced into 1/4-inch rounds (these go in next for a sweet, crunchy element)
- 2 celery stalks, chopped into 1/2-inch pieces (follows carrots to enhance the vegetable broth)
- *1 can (14.5 oz) diced tomatoes, undrained (incorporate for a tangy acidity that balances the soup)
- 6 cups chicken or vegetable broth (use low-sodium if preferred, poured in to form the soup’s rich base)
- 1 cup Rosa Marina pasta (our star ingredient, added later to absorb flavors without overcooking)
- 1 teaspoon dried oregano (stir in for an earthy Italian herb note)
- 1 teaspoon dried basil (follows oregano for fresh, aromatic layers)
- 1/2 teaspoon salt (season to taste, adjusted based on broth saltiness)
- 1/4 teaspoon black pepper, freshly ground (adds a subtle kick just before simmering)
- 2 tablespoons fresh parsley, chopped (finish with this for a bright, herbaceous garnish)
Equipment Needed
Before we dive into preparing our flavorful Rosa Marina Soup, let’s gather the essential tools that make the process smooth and efficient. In our experience, having the right equipment ensures even cooking and helps bring out the rich, aromatic essence of this Italian-inspired dish.
We recommend organizing your equipment based on the preparation stages, from chopping vegetables to simmering the broth. Here’s a detailed list of what you’ll need:
- Large Soup Pot or Dutch Oven: This is crucial for simmering the soup to perfection. Opt for one that holds at least 6 quarts to accommodate the broth, vegetables, and pasta without overflow.
- Sharp Chef’s Knife: Use this for precisely dicing onions, mincing garlic, and chopping carrots and celery. A good knife makes prep work quick and safe.
- Cutting Board: Choose a sturdy, non-slip board to handle all your vegetable chopping. We prefer wood or bamboo for their durability and ease of cleaning.
- Measuring Cups and Spoons: Accurate measurements are key for balancing flavors in our Rosa Marina Soup. Have a set on hand for broth, herbs, and pasta portions.
- Wooden Spoon or Silicone Spatula: Ideal for stirring the soup gently to prevent sticking and to incorporate ingredients evenly as they cook.
- Colander or Fine-Mesh Strainer: This helps drain the Rosa Marina pasta after cooking, ensuring it’s not overly soggy in the final soup.
With these tools ready, we’re set to move seamlessly from ingredients to the cooking steps, creating a hearty, comforting meal that highlights the cozy flavors of Rosa Marina Soup.
Instructions
Now that we have gathered our ingredients and essential tools, we guide you through preparing this hearty Rosa Marina Soup with simple, step-by-step directions to achieve comforting flavors every time.
Prepare Ingredients
Before we start cooking, let’s prep our vegetables and other components for seamless assembly. Begin by peeling and dicing 1 medium onion into small pieces for a sweet base. Next, mince 3 cloves of garlic to release their aromatic punch. Wash and slice 2 large carrots into thin rounds for even cooking. Chop 2 stalks of celery into bite-sized pieces to add crunch. Open a 14-ounce can of diced tomatoes and drain any excess liquid to control the soup’s consistency. Measure out 8 ounces of Rosa Marina pasta and set it aside in a bowl. Finally, gather 1 teaspoon of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of salt, ¼ teaspoon of black pepper, and a handful of fresh parsley leaves roughly chopped for garnish. This preparation ensures all elements are ready and enhances the soup’s fresh, vibrant taste.
Cook the Soup
Heat 2 tablespoons of olive oil in a large soup pot over medium heat until it shimmers, then add the diced onion and minced garlic. Stir frequently for 3-4 minutes until they soften and release a fragrant aroma that fills the kitchen. Add the sliced carrots and chopped celery, cooking for another 5 minutes until they begin to tenderize and develop a slight golden edge. Pour in the drained diced tomatoes followed by 6 cups of chicken or vegetable broth, then stir in the dried oregano, dried basil, salt, and black pepper to infuse the broth with earthy herbs. Bring the mixture to a boil, then reduce to a simmer and cook covered for 15 minutes until the vegetables are tender and the flavors meld into a rich, savory base. In a separate pot, boil 4 cups of water, add the Rosa Marina pasta, and cook according to package instructions for 8-10 minutes until al dente with a pleasant chewy texture. Drain the pasta and stir it into the soup, simmering for an additional 2 minutes to absorb the broth’s warmth and create a hearty, satisfying blend that highlights the tiny pasta pearls swimming in a flavorful vegetable medley.
Serve and Enjoy
Ladle the hot soup into bowls while it’s still steaming, ensuring each serving has a mix of pasta, vegetables, and broth for a balanced bite. Top with freshly chopped parsley for a burst of bright, herbaceous flavor that contrasts the soup’s cozy warmth. We recommend pairing it with crusty bread to soak up the rich, savory liquid, allowing you to savor the comforting aroma of herbs and the tender, al dente pasta that makes this dish irresistibly inviting on cold evenings.
Make-Ahead Instructions
One of the joys of our Rosa Marina Soup is its flexibility for busy schedules, allowing us to prepare it in advance without sacrificing that comforting, hearty flavor. We recommend making the soup base ahead and adding the pasta just before serving to keep the tiny pasta pearls from becoming too soft.
Preparing the Soup Base in Advance
Follow these steps to get ahead on your Rosa Marina Soup preparation:
- Sauté and simmer the base: After completing the initial steps from our recipe—sautéing the onion, garlic, carrots, celery, and herbs—simmer the broth with the diced tomatoes until the vegetables are tender. Let the mixture cool completely before storing.
- Store the base properly: Transfer the cooled soup base to an airtight container. For refrigeration, it will keep for up to 3 days in the fridge. If freezing, portion it into freezer-safe bags or containers for up to 3 months to maintain optimal flavor and texture.
Handling the Pasta Separately
To preserve the delightful bite of the Rosa Marina pasta:
- Cook pasta fresh or pre-cook with care: We suggest cooking the pasta al dente as outlined in the recipe, then rinsing it under cold water to stop the cooking process. If making ahead, store the drained pasta in a separate airtight container in the refrigerator for up to 2 days.
- Combine at serving time: When you’re ready to enjoy the soup, reheat the base on the stove over medium heat until simmering, then stir in the pasta and cook for 1-2 minutes until warmed through. This ensures the pasta retains its perfect texture.
Storage and Reheating Tips
For easy reference, here’s a quick overview of storage durations and methods:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 3 days | Cool the soup base completely before sealing to prevent bacterial growth. |
| Freezing | Up to 3 months | Thaw overnight in the fridge and stir well before reheating for even flavor distribution. |
By following these Make-Ahead Instructions, we can enjoy the rich, aromatic essence of our Rosa Marina Soup anytime, making it a go-to option for quick weeknight meals or gatherings.
Conclusion
We’ve shared this Rosa Marina Soup recipe to bring a touch of Italian comfort straight to your table. It’s perfect for creating those warm, memorable moments with loved ones.
As we wrap up, we’re confident you’ll find joy in tweaking it to your taste. Let’s keep exploring simple recipes that nourish both body and soul.
Frequently Asked Questions
What is Rosa Marina Soup?
Rosa Marina Soup is a cozy Italian-style dish featuring tiny pasta pearls in a flavorful broth with vegetables and herbs. It’s a hearty, comforting meal perfect for family dinners or chilly evenings, offering simple homemade satisfaction.
What ingredients are needed for Rosa Marina Soup?
Key ingredients include diced onion, minced garlic, sliced carrots, chopped celery, canned diced tomatoes, chicken or vegetable broth, Rosa Marina pasta, dried oregano, basil, salt, pepper, and fresh parsley. These create a rich, aromatic blend for an easy, flavorful soup.
What equipment is required to make Rosa Marina Soup?
You’ll need a large soup pot or Dutch oven for simmering, a sharp chef’s knife and cutting board for prep, measuring cups and spoons for accuracy, a wooden spoon or spatula for stirring, and a colander for draining pasta. These tools ensure a smooth cooking process.
How do I prepare Rosa Marina Soup?
Start by sautéing onion and garlic, then add carrots, celery, tomatoes, broth, and herbs; simmer until vegetables are tender. Cook Rosa Marina pasta separately and combine. Serve hot, garnished with parsley, and pair with crusty bread for a complete meal. The process takes about 30-40 minutes.
Can I make Rosa Marina Soup ahead of time?
Yes, prepare the soup base by sautéing and simmering vegetables and broth in advance. Cook pasta fresh to maintain texture. Store the base in the fridge for up to 3 days or freeze for up to 3 months. Reheat on the stove, adding pasta just before serving for quick meals.
How should I store and reheat Rosa Marina Soup?
Store the soup base in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally, and add freshly cooked pasta to avoid sogginess. This keeps the soup flavorful and ready for busy days.