This Italian-inspired Rosa Marina Soup Recipe will satisfy your hunger and warm you up from the inside with its robust blend of flavorful vegetables and substantial meats.

Why You’ll Love This Recipe

The Flavor Is Amazing. Shrimp, tomatoes, onions, garlic, and herbs combine in the Rosa Marina Soup to produce a savory and satisfying meal. This soup has a wonderful blend of flavors.
Easy To Make. There aren’t any fancy ingredients or laborious procedures needed to make a pot of Rosa Marina Soup. Making this hearty soup is as simple as following a few simple instructions.
It’s Healthy. You may easily meet your daily vegetable and protein requirements by eating a bowl of Rosa Marina Soup. This soup is a nutritious and healthful option because of the shrimp and veggies.

Rosa Marina Soup Ingredients

Olive Oil. This is an essential component of the sautéing sauce for the veggies. Make use of extra virgin olive oil due to its strong flavor and positive health effects.
Onion. The onion makes the soup both sweet and delicious. Make careful to sauté it with the garlic until it is softened and faintly browned to extract the maximum flavor.
Garlic. Infusing the soup with garlic’s strong taste is a great idea. Don’t forget to finely mince any fresh garlic you plan on using before tossing it in the stew.
Carrots. The sweetness of the carrots complements the other flavors in the soup. If you want the greatest flavor, cut them into uniformly sized cubes.
Celery. The celery in the soup makes it crispy and adds a subtle taste. Cut them into little pieces, about the same size as the carrots, when dicing.
Potatoes. The potatoes make the soup thick and velvety. Cut them into uniformly sized pieces to ensure consistent cooking.
Tomatoes. The tomatoes give the soup a refreshing tang. Be cautious to strain canned tomatoes before adding them to the sauce.
Red Wine. Red wine adds depth and complexity to the soup’s taste. Choose a robust red wine that stands up well on its own.
Salt. The use of salt enhances the soup’s original taste. Remember to adjust the salt level if you are using a low-sodium broth or stock.
Black Pepper. Spicy pepper gives the soup a distinct taste. Adding freshly ground black pepper is essential for achieving maximum taste.
Thyme. The thyme gives the soup a mild, woodsy taste. If you’re using fresh thyme, pick off the leaves before you throw it in the stew.
Vegetable Stock. The soup’s liquid comes from vegetable stock. For a lower-sodium soup, use water instead of stock.
Bay Leaf. The soup is fragrant and subtly flavored thanks to the use of the bay leaf. Make sure the leaf is taken out of the dish before serving.
Lemon Juice. The lemon juice gives the soup a tangy and fresh taste. For maximum taste, use freshly squeezed lemon juice.
Parsley. The soup gets a burst of flavor from the parsley. Fresh parsley, if used, should be coarsely chopped before being added to the dish.
Parmesan Cheese. The soup gets a salty and nutty boost from the Parmesan cheese. In order to get the full flavor of Parmesan cheese, use freshly grated.

What Is Rosa Marina Soup?

Soup with rosa marina is a traditional dish from the south of Italy and the Mediterranean. Potatoes, onions, carrots, celery, tomatoes, and a variety of herbs and spices including garlic, oregano, and basil come together to form this rich, creamy soup. As the main meal, accompanied by crusty bread, or as an appetizer at a dinner party.

Is Rosa Marina Soup Vegan Friendly?

Since it does not include any meat or dairy, the Rosa marina soup may be enjoyed by vegans. Meat eaters and vegetarians alike will like this meal for its heartiness and deliciousness.

Can I Make Rosa Marina Soup In A Slow Cooker?

The answer is yes, rosa marina soup may be made in a slow cooker. A terrific method to get dinner on the table on a weekday. To use a slow cooker, you need only get the items ready and throw them in. Vegetables should be cooked on low for 4–5 hours. When the soup is done, mix it until it has the consistency of smooth cream. Accompany with crusty bread for maximum enjoyment.

How To Make Rosa Marina Soup

Warm the olive oil in a big saucepan set over medium heat.
Add the onion and garlic and sauté for approximately 5 minutes, or until softened and faintly brown.
Stir together the carrots, celery, potatoes, and tomatoes.
Add the red wine and simmer for 5 minutes.
Add the salt, black pepper, thyme, vegetable stock, and bay leaf, and bring to a boil.
Turn the heat down to a gentle simmer and cook for 20 minutes.
Take out the bay leaf and then add the lemon juice along with the parsley.
Continue to simmer for another 5 minutes.
Remove from heat, then add the Parmesan cheese while stirring.
Serve warm.

What To Serve With Rosa Marina Soup?

Grilled Cheese Croutons. Croutons made from grilled cheese are a traditional topping for rosa marina soup. Just cube some bread, sprinkle it with some shredded cheese, then broil it until it’s crispy and golden. They enhance the soup in every way possible, from texture to flavor.
Garlic Bread. The traditional accompaniment to rosa marina soup is garlic bread. It’s as easy as toasting a thick slice of bread, slathering it with butter and garlic, then baking it until the bread is golden and crispy. The crunch and garlicky taste provide a welcome textural and flavorful contrast to the soup.
Garlic Parmesan Roasted Broccoli. Broccoli that has been roasted is a delicious and nutritious addition to any pot of rosa marina. Broccoli florets may be baked till golden and soft if tossed with olive oil, garlic, and parmesan cheese. The broccoli brightens up the soup and gives it taste and nutrients.
Caesar Salad. If you’re serving a thick, creamy soup, a Caesar salad is a perfect accompaniment. Make a simple yet delicious salad by mixing romaine lettuce with croutons, Parmesan cheese, and a homemade Caesar dressing.
Rosemary-Garlic Focaccia. Your rosa marina soup will be much more authentically Italian if you serve it with some warm, crusty focaccia. Focaccia bread may be made at home by simply brushing it with garlic, rosemary, and olive oil before baking. The focaccia makes the soup more interesting by providing a chewy texture and a great herb taste.

Recipe Variations

Vegetarian Rosa Marina Soup. The traditional Italian pancetta has been replaced with vegetable broth, and the soup’s traditional chicken broth has been swapped out for a vegetarian option. Herbs and spices elevate the dish to a whole new level of taste. This soup’s fresh tomatoes, white beans, and carrots give it a substantial, nourishing flavor.
Spicy Rosa Marina Soup. To give our Rosa Marina Soup a little extra bite, we’ve added some red pepper flakes. The smokiness comes from the spicy Italian sausage that is used to boil the white beans in the soup. The red pepper flakes add pleasant heat to the soup without overpowering the tomato, garlic, and herb base.
Creamy Rosa Marina Soup. The cream is used in place of broth to create a velvety soup in this recipe. The soup is still made with cooked pancetta and white beans, but the addition of cream alters the soup’s taste. This soup is a step up from the classic because of the parmesan cheese and fresh parsley that top it.
Slow Cooker Rosa Marina Soup. This simplified soup recipe is ideal for hectic weeknights or weekend afternoons. Pancetta and white beans go in first, followed by the other ingredients. Leave the cooking to the slow cooker. The prolonged simmering brings out the soup’s full range of flavorful components.
Cheesy Rosa Marina Soup. Compared to previous iterations, this soup has a much more robust flavor. This soup is made with chicken broth and white wine rather than broth or cream. The soup’s thick and creamy texture comes from the combination of white beans, pancetta, and a variety of cheeses.
Tomato-Less Rosa Marina Soup. If you don’t care for tomatoes in your soup, this is the recipe for you. Herbs and spices provide depth to the chicken broth used to boil the white beans, pancetta, and carrots. Pureed white beans give the soup a rich and creamy consistency and also make up the bulk of the soup.

How To Store Rosa Marina Soup?

In The Fridge. Putting rosa marina soup in an airtight container is the easiest way to keep it fresh for later. Be sure there is no space between the lid and the soup and that it is completely sealed. Put the soup in the fridge, and you’ll have it for up to five days. You should consume the soup within that time span for optimal flavor.
In The Freezer. The easiest way to freeze rosa marina soup is to move it to a container that can withstand being placed in the freezer. The soup should be stored in an airtight container. The soup can keep for up to three months if stored in the freezer. This soup is best used within that time span.
To Reheat. The easiest way to reheat rosa marina soup is in a saucepan over low heat. In order to ensure that the soup reheats uniformly, add a small amount of water or broth to the pot. When the soup comes to a simmer, turn the heat down to low and let it heat through for a few minutes. Enjoy the soup while it’s still steaming hot.

Rosa Marina Soup Recipe

Erin Table for Seven

This Italian-inspired Rosa Marina Soup Recipe will satisfy your hunger and warm you up from the inside out with its robust blend of flavorful vegetables and substantial meats. If you attempt this dish, you will enjoy every bite.

5 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Cuisine American

Servings

Calories 184 kcal

Ingredients

2 tablespoons olive oil
1 onion diced
2 cloves garlic minced
2 carrots diced
2 celery stalks diced
2 potatoes diced
3 tomatoes diced
½ cup red wine
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon thyme leaves removed
4 cups vegetable stock
1 bay leaf
2 tablespoons lemon juice
2 tablespoons fresh parsley finely chopped
½ cup Parmesan cheese grated

Instructions

Warm the olive oil in a big saucepan set over medium heat.
Add the onion and garlic and sauté for approximately 5 minutes, or until softened and faintly brown.
Stir together the carrots, celery, potatoes, and tomatoes.
Add the red wine and simmer for 5 minutes.
Add the salt, black pepper, thyme, vegetable stock, and bay leaf, and bring to a boil.
Turn the heat down to a gentle simmer and cook for 20 minutes.
Take out the bay leaf and then add the lemon juice along with the parsley.
Continue to simmer for another 5 minutes.
Remove from heat, then add the Parmesan cheese while stirring.
Serve warm.

Notes

Vegetarian Rosa Marina Soup. The traditional Italian pancetta has been replaced with vegetable broth, and the soup’s traditional chicken broth has been swapped out for a vegetarian option. Herbs and spices elevate the dish to a whole new level of taste. This soup’s fresh tomatoes, white beans, and carrots give it a substantial, nourishing flavor.
Spicy Rosa Marina Soup. To give our Rosa Marina Soup a little extra bite, we’ve added some red pepper flakes. The smokiness comes from the spicy Italian sausage that is used to boil the white beans in the soup. The red pepper flakes add pleasant heat to the soup without overpowering the tomato, garlic, and herb base.
Creamy Rosa Marina Soup. The cream is used in place of broth to create a velvety soup in this recipe. The soup is still made with cooked pancetta and white beans, but the addition of cream alters the soup’s taste. This soup is a step up from the classic because of the parmesan cheese and fresh parsley that top it.
Slow Cooker Rosa Marina Soup. This simplified soup recipe is ideal for hectic weeknights or weekend afternoons. Pancetta and white beans go in first, followed by the other ingredients. Leave the cooking to the slow cooker. The prolonged simmering brings out the soup’s full range of flavorful components.
Cheesy Rosa Marina Soup. Compared to previous iterations, this soup has a much more robust flavor. This soup is made with chicken broth and white wine rather than broth or cream. The soup’s thick and creamy texture comes from the combination of white beans, pancetta, and a variety of cheeses.
Tomato-Less Rosa Marina Soup. If you don’t care for tomatoes in your soup, this is the recipe for you. Herbs and spices provide depth to the chicken broth used to boil the white beans, pancetta, and carrots. Pureed white beans give the soup a rich and creamy consistency and also make up the bulk of the soup.

Nutrition

Calories: 184kcalCarbohydrates: 22gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 6mgSodium: 1173mgPotassium: 594mgFiber: 3gSugar: 6gVitamin A: 4447IUVitamin C: 30mgCalcium: 133mgIron: 1mg

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