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+ servings
One bowl of chicken rosa marina soup with spinach and tomatoes.

Italian Chicken Rosa Marina Soup with Spinach and Tomatoes

This delicious chicken soup with tomatoes and spinach is hearty enough to be a meal on it's own. A great way to use up some leftover or rotisserie chicken meat.
5 from 6 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 232 kcal


  • 2 tbsp Olive Oil
  • 2 cloves Garlic chopped
  • ¾ cup Onion diced
  • cups Carrots sliced thin
  • 4 cups Chicken Stock
  • 28 oz. Tomatoes in juice or puree, diced
  • 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


  • Heat olive oil in a large saucepan or dutch oven. Add the onions, garlic and carrots to the oil and saute until the onions are tender. About 2 minutes.
  • Add the salt, pepper, thyme and basil to the vegetables and stir to combine. Stir in the tomatoes and chicken stock. Bring to a boil.
  • Turn the heat to medium low and continue to cook at a slow boil for 15 minutes or until the vegetables are tender. Stir in the chicken and spinach. Salt and pepper to taste.
  • Bring small pan of water to a boil. Add the Rosa marina and cook according to the package instructions.
  • Drain the pasta and add divide evenly into serving bowls. Ladle the soup over the pasta and serve.


Serving: 8servingsCalories: 232kcalCarbohydrates: 27gProtein: 14gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 30mgSodium: 538mgPotassium: 772mgFiber: 4gSugar: 7gVitamin A: 8225IUVitamin C: 28mgCalcium: 71mgIron: 2mg
Keyword Soup, easy dinner, hearty soup, Italian soup, spinach, tomatoes, chicken,
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