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!
- 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
- 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.
- Add the sugar, water, chicken broth, tomatoes, tomato sauce, salt, and pepper and simmer over medium-low heat for about 20 minutes.
- Add the pasta and cook for 8 minutes.
- Add the spinach and cook for about 2 minutes until the spinach is wilted.
- 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.
Keywords: soup, tomato soup, tomato florentine soup, brothy soups,