Rosa Marina Soup Recipe

• servings: 8 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

2 tablespoon Olive Oil

2 cloves Garlic (chopped)

¾ cup Onion (diced)

1½ cups Carrots (thinly sliced)

4 cups Chicken Stock

28 oz. Tomatoes in juice or puree (diced)

2½ cups Chicken cooked (diced)

10 oz. Spinach (fresh or frozen)

1 tsp Salt

¼ tsp Pepper

1 tsp Thyme (dried)

1 tsp Basil (dried)

1 cup Rosa marina pasta (uncooked)

Directions

In a large saucepan or Dutch oven, heat olive oil. Sauté the onions, garlic, and carrots in the oil for about 2 minutes until the onions are tender.

Combine the vegetables with salt, pepper, thyme, and basil. Add the tomatoes and chicken stock and stir well. Bring the mixture to a boil.

Reduce the heat to medium low and cook the vegetables at a slow boil for 15 minutes. Add the spinach and chicken. Add salt and pepper to taste.

Boil water in a small pan. Cook the Rosa marina pasta according to the package directions.

Add the pasta to the serving bowls and divide evenly. Add the soup to the pasta and serve. Enjoy!

Nutrition

• Calories: 232 kcal