Instructions:
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 (optional), and Worcestershire sauce (optional) 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.
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