Easy Italian Rosa Marina Soup Recipe

This warm, comforting Italian Rosa Marina Soup is made with rich chicken broth, crushed tomatoes, and tender rosa marina pasta, ready in just 40 minutes. The rich tomato broth clings to the tiny pasta pearls as a dusting of parmesan melts beautifully into the bowl. I love making a big pot of this on chilly evenings.

Why This Classic Works

At first, I thought using such a tiny pasta would make the soup feel too thin. I learned that letting the rosa marina simmer directly in the tomato broth releases enough starch to give it a surprisingly rich texture.

The balance of savory chicken stock and acidic tomatoes creates a deeply comforting base. I highly recommend cooking the pasta just until al dente so it does not turn mushy in the leftovers.

Italian Rosa Marina Soup Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 6 cups chicken broth
• 1 cup rosa marina pasta
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper to taste
• Fresh parmesan cheese, for serving

How To Make Italian Rosa Marina Soup

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 6 to 8 minutes until softened.
2. Add Aromatics: Stir in the minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant.
3. Simmer the Broth: Pour in the crushed tomatoes and chicken broth. Bring the mixture to a gentle boil over medium-high heat.
4. Cook the Pasta: Stir in the rosa marina pasta, reduce the heat to medium-low, and simmer for 10 to 12 minutes until the pasta is tender.
5. Season and Serve: Taste and adjust salt and pepper. Ladle into warm bowls and top with freshly grated parmesan cheese.

Recipe Tips

• Cook pasta separately if making ahead: If you plan to freeze this soup or store it for days, cook the pasta separately and add it to individual bowls to prevent mushiness.
• Use good broth: Since the liquid is the main component, a high-quality chicken or vegetable stock makes a huge difference in the final taste.
• Watch the heat: Keep the soup at a gentle simmer rather than a hard boil so the tiny pasta cooks evenly without sticking to the bottom.

What To Serve With Rosa Marina Soup

This comforting bowl pairs wonderfully with a slice of crusty garlic bread for dipping. You can also serve it alongside a crisp green salad tossed in a sharp vinaigrette to cut through the richness of the tomato broth.

How To Store

Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb more liquid as it sits, so you may need to add a splash of broth when reheating on the stove.

FAQs

Can I use a different type of pasta?

Yes, if you cannot find rosa marina, orzo, pastina, or ditalini are excellent substitutes. They have a similar size and cooking time.

Is it possible to make this vegetarian?

Absolutely. Simply swap the chicken broth for a rich vegetable stock and omit the parmesan or use a plant-based alternative.

Why did my soup get so thick overnight?

Tiny pasta shapes continue to absorb broth even after they stop cooking. Just stir in a little extra water or broth when you reheat it.

Nutrition

• Calories: 240 kcal
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 5mg
• Sodium: 850mg
• Total Carbohydrate: 38g
• Protein: 9g

Italian Rosa Marina Soup

Recipe by Paula

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Italian Rosa Marina Soup is a warm, comforting bowl filled with tender rosa marina pasta, crushed tomatoes, and rich chicken broth. Ready in 40 minutes, this simple family favorite is perfect for chilly nights and busy weeknight dinners.

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 2 carrots, peeled and diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 1 (28-ounce) can crushed tomatoes

• 6 cups chicken broth

• 1 cup rosa marina pasta

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and black pepper to taste

• Fresh parmesan cheese, for serving

Directions

• 1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 6 to 8 minutes until softened.
• 2. Add Aromatics: Stir in the minced garlic, dried oregano, and dried basil. Cook for 1 minute until fragrant.
• 3. Simmer the Broth: Pour in the crushed tomatoes and chicken broth. Bring the mixture to a gentle boil over medium-high heat.
• 4. Cook the Pasta: Stir in the rosa marina pasta, reduce the heat to medium-low, and simmer for 10 to 12 minutes until the pasta is tender.
• 5. Season and Serve: Taste and adjust salt and pepper. Ladle into warm bowls and top with freshly grated parmesan cheese.