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

1 onion finely chopped
4 cloves garlic crushed
2 tablespoon butter (Note 1)
2 teaspoon thyme leaves (Note 2)
2 teaspoon rosemary finely chopped (Note 3)
1 litre chicken or veg stock (Note 4)
7 oz Rosa Marina pasta or orzo
½ cup tomato paste/puree
1 tablespoon balsamic vinegar (optional)
2 teaspoon Worcester sauce (optional)
4 tablespoon heavy cream
salt 
1 teaspoon pepper
3 cups spinach 
7 oz cooked shredded chicken
1 lemon juice
To serve
Parmesan shavings
fresh basil or parsley
 
In a large pot, melt the butter over medium heat. Add the onion and sauté for a few minutes until it becomes translucent.
Then add the garlic, thyme and rosemary and cook for a minute until fragrant.
Add the tomato paste/puree, balsamic vinegar and Worcestershire sauce to the pot. Stir to combine all the ingredients.
Pour in the stock and leave to simmer for 10 minutes.
Meanwhile cook the Rosa Marina Pasta (orzo) according to packet instructions in a pan of generously salted water.
Stir in the heavy cream (if using) into the soup and season with salt and pepper to taste.
Add the spinach to the pot and stir until wilted.
Then add the cooked chicken.
Remove the pot from the heat and stir in the lemon juice.
Serve the soup in bowls garnished with Parmesan shavings and fresh basil or parsley.

⦁ Butter: Sautéing the onions, garlic and herbs in butter instead of oil adds a little extra richness to the soup. You can use olive or neutral oil instead.
⦁ Thyme: Substitute with one-third of the amount of dried thyme.
⦁ Rosemary: Substitute for one-third of the amount of dried rosemary.
⦁ Stock: Use powdered or fresh.
⦁ Heavy cream: You can use pouring cream instead. Note that it won’t add the same level of richness, and you might need to add a little more.
⦁ Salt: The amount needed (if any) will vary depending on how salty your stock is.
⦁ Spinach: You can use fresh or frozen. If using frozen ensure you thaw and squeeze the water out first so you don’t dilute the tasty flavors in the soup.
⦁ Chicken: Use leftover chicken or rotisserie chicken. 
⦁ Parmesan: Use a potato peeler if your grater can’t shave Parmesan. 
 
Storage and freezing:
Allow the soup to cool completely then refrigerate for up to 3 days. You can reheat on the stove or in the microwave. If you are making ahead you might want to add the chicken, orzo, cream and lemon when you reheat the soup for maximum flavour and freshness.
The soup can be frozen for up to 3 months. I’d advise freezing without the Rosa Marian/orzo and adding it when you come to reheat the soup as freezing it might alter the texture. Allow the soup to thaw overnight in the fridge and reheat on the stove or in the microwave