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Tomato Florentine Soup

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  • Author: Cindy Gibbs
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x
  • Category: Soup
  • Method: Cook
  • Cuisine: American


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!


Units 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


  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.


  • 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.