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

Ingredients

• 1 onion (finely chopped)
• 4 cloves garlic (crushed)
• 30 g 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 Rosa Marina pasta or orzo
• 60 g tomato paste/puree
• 1 tbsp balsamic vinegar (optional)
• 2 tsp Worcester sauce (optional)
• 60 ml heavy cream (optional) ((Note 5))
• salt (to taste (Note 6))
• 1 tsp pepper
• 100 g spinach (optional) ((Note 7))
• 200 g cooked shredded chicken (optional) (optional (Note 8))
• 1 lemon juice
• Parmesan shavings ((Note 9))
• fresh basill or parlsey

Instructions

1. 1

   In a large pot, melt the butter over medium heat. Add the onion and sauté for a few minutes until it becomes translucent.

2. 2

   Then add the garlic, thyme and rosemary and cook for a minute until fragrant.

3. 3

   Add the tomato paste/puree, balsamic vinegar (optional), and Worcestershire sauce (optional) to the pot. Stir to combine all the ingredients.

4. 4

   Pour in the stock and leave to simmer for 10 minutes.

5. 5

   Meanwhile cook the Rosa Marina Pasta (orzo) according to packet instructions in a pan of generously salted water.

6. 6

   Stir in the heavy cream (if using) into the soup and season with salt and pepper to taste.

7. 7

   Add the spinach to the pot and stir until wilted.

8. 8

   Then add the cooked chicken.

9. 9

   Remove the pot from the heat and stir in the lemon juice.

10. 10

    Serve the soup in bowls garnished with Parmesan shavings and fresh basil or parsley.