This Tomato Florentine Soup has a rich flavorful thin brothy soup and it’s made with lots of pasta, tomatoes, spinach, and other flavorful vegetables, and it’s super comforting and satisfying!  You don’t need to be a vegetarian to love this soup!

I can’t think of anything better than hot brothy soup when you’re kind of feeling under the weather or if the weather is downright chilly.  I’ve been feeling under the weather myself lately, and this Tomato Florentine Soup really did hit the spot.  When I’m not feeling well, I like hot soup with a thin hearty broth that I can slurp up or drink if need be.

This soup has a hearty broth that contains comforting/healing properties from onions, celery and garlic and it warms you right up when you’re chilled and just can’t get warm.  It’s delicious, comforting and satisfying and doesn’t take long to make.

This soup freezes well, so make up a batch and freeze for later, for one of those “feeling under the weather” days.

You can increase or decrease the amount of pasta in this recipe to your liking.  I used 3/4 cup, but feel free to use less.  It will just leave room for more slurping, and what could be wrong with that?

And don’t forget the shaved parmesan cheese when you serve it.  Happy slurping!!

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Tomato Florentine Soup

  • Author: Cindy Gibbs
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 6 Minutes 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: American

Description

This Tomato Florentine Soup has a rich flavorful thin brothy soup and it’s made with lots of pasta, tomatoes, spinach, and other flavorful vegetables, and it’s super comforting and satisfying!  You don’t need to be a vegetarian to love this soup!


Ingredients

Scale
  • 2 tablespoons butter (you can use canola oil if preferred)
  • 2 cups finely diced onion
  • 2/3 cup diced celery
  • 1 tablespoon minced garlic (from a jar)
  • 3/4 teaspoon sugar
  • 1 cup of water
  • 1 carton vegetable broth, 32 ounces (or you can use chicken broth)
  • 1 can diced tomatoes, 14 ounce
  • 1 can tomato sauce, 8 ounces
  • Salt & pepper to taste
  • 3/4 cup tiny pasta shells
  • 2 cups fresh spinach, chopped and measured
  • Freshly grated or shaved parmesan cheese for topping

Instructions

  1. Melt the butter in a large soup pot or dutch oven over medium heat.  Add the onion and celery and saute’ for approximately 6-7 minutes, stirring frequently, until the onions are tender.  Add the garlic and saute’ for about 1 more minute.
  2. Add the sugar, water, chicken broth, tomatoes, tomato sauce, salt, and pepper and simmer over medium-low heat for about 20 minutes.
  3. Add the pasta and cook for 8 minutes.
  4. Add the spinach and cook for about 2 minutes until the spinach is wilted.
  5. Serve hot with fresh grated or shaved parmesan sprinkled on top.

Notes

  • You can use regular diced tomatoes or Basil Garlic tomatoes in this recipe.  Both are good!
  • You can use regular tomato sauce or basil, garlic & oregano tomato sauce
  • I added a tiny bit of sugar to this recipe to help offset the acidity in the tomatoes.  You don’t taste it.

Keywords: soup, tomato soup, tomato florentine soup, brothy soups,