This comforting rosa marina soup combines tender pasta stars with rich tomato broth and aromatic herbs. Our rosa marina soup recipe creates a hearty bowl that’s perfect for chilly evenings when you need something warm and satisfying.
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients
Base Ingredients
| Ingredient | Amount |
|---|---|
| Rosa marina pasta (small stars) | 1 cup |
| Extra virgin olive oil | 3 tablespoons |
| Medium yellow onion, diced | 1 |
| Celery stalks, chopped | 2 |
| Large carrots, diced | 2 |
| Garlic cloves, minced | 4 |
Broth & Seasonings
| Ingredient | Amount |
|---|---|
| Crushed tomatoes | 28 oz can |
| Low-sodium chicken broth | 6 cups |
| Bay leaves | 2 |
| Dried oregano | 1 teaspoon |
| Fresh basil, chopped | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
Finishing Touches
| Ingredient | Amount |
|---|---|
| Fresh parmesan cheese, grated | ½ cup |
| Fresh parsley, chopped | 2 tablespoons |
Step-by-Step Instructions
Phase 1: Building the Flavor Base (8 minutes)
Step 1: Heat 3 tablespoons olive oil in a large, heavy-bottomed pot over medium heat. The oil should shimmer but not smoke—this prevents burning the vegetables.
Step 2: Add diced onion and cook for 3-4 minutes until softened and translucent. Stir occasionally to prevent sticking. You’ll know it’s ready when the onion releases its sweet aroma.
Step 3: Add chopped celery and carrots. Cook for 4 minutes, stirring every minute. The vegetables should start to soften but maintain some texture for the final soup.
Step 4: Stir in minced garlic and cook for 30 seconds until fragrant. Don’t let garlic brown—it will turn bitter and overpower your rosa marina soup.
Phase 2: Creating the Tomato Base (5 minutes)
Step 5: Pour in the crushed tomatoes and stir well. Cook for 2 minutes to concentrate the tomato flavor. The mixture should bubble gently.
Step 6: Add oregano and bay leaves. Stir to distribute evenly. These dried herbs need time to bloom and release their full flavor.
Step 7: Season with salt and pepper. Start with the full amounts—you can adjust later if needed.
Phase 3: Building the Broth (10 minutes)
Step 8: Slowly pour in 6 cups chicken broth, stirring constantly. This prevents the hot tomato mixture from splattering.
Step 9: Bring the mixture to a rolling boil over high heat. You’ll see large bubbles breaking the surface—this takes about 4-5 minutes.
Step 10: Once boiling, reduce heat to medium-low and let simmer for 5 minutes. The soup should bubble gently around the edges.
Phase 4: Cooking the Rosa Marina (8 minutes)
Step 11: Add 1 cup rosa marina pasta to the simmering soup. Stir immediately to prevent sticking. The pasta will initially float on top.
Step 12: Cook for 6-8 minutes, stirring every 2 minutes. The rosa marina should be tender but still have a slight bite (al dente). Taste a few pieces to check doneness.
Step 13: Remove bay leaves with a spoon—they’ve done their job and shouldn’t be eaten.
Phase 5: Final Seasoning (2 minutes)
Step 14: Stir in fresh basil and taste for seasoning. Add more salt and pepper if needed. The soup should have a balanced tomato-herb flavor.
Step 15: Remove from heat and let stand for 2 minutes. This allows the flavors to meld and the soup to cool slightly before serving.
Chef’s Notes
Pasta Perfection: Cook the rosa marina directly in the soup rather than separately. This allows the pasta to absorb the rich flavors while releasing starch that naturally thickens the broth.
Consistency Control: If your soup becomes too thick after adding the pasta, stir in additional warm broth, ½ cup at a time, until you reach your desired consistency.
Fresh Herb Timing: Always add fresh basil at the end of cooking. Heat destroys its delicate flavor, so stirring it in off the heat preserves that bright, aromatic quality.
Make-Ahead Magic: This rosa marina soup recipe actually improves overnight as flavors develop. Just add extra broth when reheating since the pasta continues absorbing liquid.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Protein | 12g |
| Carbohydrates | 42g |
| Fat | 8g |
| Fiber | 6g |
| Sodium | 920mg |
Creative Variations
Protein-Packed Version: Add 2 cups shredded rotisserie chicken during the final 2 minutes of cooking. This transforms your rosa marina soup into a complete meal, similar to our hearty broccoli cheddar soup with chicken.
Mediterranean Style: Replace oregano with 1 tablespoon fresh thyme and add ½ cup chopped sun-dried tomatoes with the crushed tomatoes. Finish with crumbled feta cheese instead of parmesan.
Spicy Italian: Add ½ teaspoon red pepper flakes with the garlic and substitute spicy Italian sausage (removed from casings) for a heartier version that rivals our flavorful Jamaican chicken soup recipe.
Vegetarian Delight: Use vegetable broth instead of chicken broth and add 1 cup white beans during the simmering phase for extra protein and fiber.
Storage & Reheating
Refrigerator Storage: Cool completely and store in airtight containers for up to 4 days. The pasta will continue absorbing liquid, so expect a thicker consistency.
Freezer Storage: Freeze for up to 3 months, but note that rosa marina pasta may become slightly mushy when thawed. Add fresh pasta when reheating for best texture.
Reheating Instructions: Heat gently over medium-low heat, stirring frequently. Add warm broth or water to restore desired consistency. Microwave individual portions for 1-2 minutes, stirring halfway through.
Troubleshooting Guide
Problem: Rosa marina is mushy and overcooked Solution: Reduce cooking time to 5-6 minutes next time. The pasta continues cooking even after removing from heat.
Problem: Soup is too thin and watery Solution: Let simmer uncovered for 5 more minutes to reduce liquid, or stir in 1 tablespoon tomato paste to thicken.
Problem: Flavors taste flat or bland Solution: Add 1 tablespoon fresh lemon juice and adjust salt. Sometimes acid brightens all the other flavors.
Problem: Vegetables are too crunchy Solution: Extend the initial sautéing time by 2-3 minutes. Vegetables should be fork-tender before adding liquid.
Problem: Soup is too salty Solution: Add 1-2 tablespoons sugar or honey to balance the saltiness, or dilute with additional unsalted broth.
Equipment Essentials
- Large heavy-bottomed pot (4-6 quart capacity)
- Wooden spoon for stirring without scratching
- Sharp chef’s knife for efficient chopping
- Cutting board (preferably wooden for vegetables)
- Measuring cups and spoons
- Can opener for tomatoes
- Ladle for serving
Shopping List
Produce Section
- 1 medium yellow onion
- 2 celery stalks
- 2 large carrots
- 1 head garlic
- Fresh basil (small package)
- Fresh parsley (small bunch)
Pantry Items
- Rosa marina pasta (1 lb bag)
- Extra virgin olive oil
- Crushed tomatoes (28 oz can)
- Dried oregano
- Bay leaves
- Salt and black pepper
Refrigerated Section
- Low-sodium chicken broth (32 oz carton)
- Fresh parmesan cheese block
Success Secrets
- Sauté vegetables until properly softened—this builds the flavor foundation that makes rosa marina soup taste restaurant-quality.
- Don’t skip the simmering time—those 5 minutes allow all the flavors to marry and create a cohesive, rich broth.
- Add pasta directly to the soup—cooking rosa marina in the seasoned broth instead of plain water infuses every star with flavor.
- Taste and adjust seasoning at the end—salt levels can change as the soup reduces, so final seasoning ensures perfect balance.
- Let the soup rest before serving—that 2-minute standing time allows temperatures to equalize and flavors to settle for the best eating experience.
This rosa marina soup recipe serves 4 people generously and creates the perfect comfort food for any season. The combination of tender pasta stars, rich tomato broth, and fresh herbs makes every spoonful satisfying and memorable.
