Easy Tomato Florentine Soup
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I recently stumbled upon a recipe for easy tomato Florentine soup and couldn’t wait to give it a try. This discovery was especially exciting because there used to be a canned version of tomato Florentine soup that I absolutely loved, but sadly, it is no longer available.
I had been missing the comforting taste and hearty flavors of that soup, so finding this recipe felt like a gift. I was eager to recreate the delicious experience at home with fresh ingredients and a personal touch. The anticipation of enjoying a warm bowl of homemade tomato Florentine soup brought back fond memories and a sense of culinary adventure.
Ingredients for Easy Tomato Florentine Soup Recipe
- OLIVE OIL
- GARLIC
- ONION
- SUGAR
- SALT
- PEPPER
- BASIL PESTO
- ITALIAN SEASONING
- CANNED CRUSHED TOMATOES
- VEGETABLE OR CHICKEN BROTH
- DITALINI PASTA NOODLES (OR OTHER SMALL PASTA)
- BABY SPINACH
Instructions for Easy Tomato Florentine Soup
This soup starts with sautéing some finely chopped onion in a bit of olive oil until it becomes translucent and fragrant. Once the onion is cooked, add in minced garlic and continue to sauté for another minute or so, just until the garlic releases its fragrant. At this point, season the mixture with a pinch of salt, some freshly ground black pepper, some pesto, and a little Italian seasoning to build a flavorful base.
Next, pour in the broth. The original recipe calls for vegetable broth, which I used and found quite delicious. However, for a richer flavor, I plan to try it with chicken broth next time. Once the broth is in, add the tomatoes. The recipe uses two large cans of crushed tomatoes, which give the soup a hearty, chunky texture. For my next attempt, I am considering using one can of crushed tomatoes and one can of tomato sauce to see if a smoother texture might be more to my family’s liking.
Once your soup base is ready, bring it to a boil and then add in the ditalini pasta. If you prefer, you can substitute ditalini with any other small pasta of your choice. Allow the pasta to cook for about 5 minutes, giving it a head start before adding the greens. Next, toss in a 5-ounce bag of fresh baby spinach, stirring it into the hot soup until it wilts. Continue cooking the soup for an additional 15 minutes, or until the pasta is tender and cooked through.
To serve, ladle the hot soup into bowls and garnish with a generous sprinkle of Parmesan cheese for added flavor and richness. My family found the tomato flavor a bit strong, so I added a splash or two of cream to their bowls, which they appreciated. The cream not only mellowed out the tomato intensity but also gave the soup a luscious, creamy texture reminiscent of classic tomato soup, which they love.
This tomato Florentine soup also fits perfectly into my Weight Watchers (WW) personal points plan. Each serving is just 4 points, and I earn 2 points back for consuming 2 cups of non-starchy vegetables, making it effectively only 2 points per serving. Note that this calculation is done before adding any Parmesan cheese on top. It’s a delicious and satisfying option for anyone looking to enjoy a hearty meal while staying on track with their health goals.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the soup to avoid excess water.
Can I make this soup ahead of time?
Absolutely! You can prepare the soup ahead of time and store it in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave when you’re ready to serve.
How can I make the soup creamier?
If you prefer a creamier texture, you can add a splash of heavy cream or coconut milk at the end of cooking. Blend a portion of the soup and then mix it back in for a smoother consistency.
What herbs can I use if I don’t have Italian seasoning?
You can use a combination of dried basil, oregano, thyme, and rosemary as a substitute for Italian seasoning.
Easy Tomato Florentine Soup
Real Mom Kitchen
Equipment
Ingredients
- 1 Tbsp olive oil
- 1 cup onion diced
- 1 Tbsp garlic minced
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp basil pesto
- 1 Tbsp Italian seasoning
- 4 cups vegetable broth or chicken broth
- 56 oz crushed tomatoes two 28 oz cans
- 1 Tbsp sugar
- 1 ½ cups ditalini pasta noodles or other small pasta
- 5 oz baby spinach
Instructions
- Add olive oil to a soup pot and heat over medium heat. Add the diced onions and cook until translucent.
- Add the garlic and until fragrant. Add in the salt, pepper, basil pesto and Italian seasoning to the pot and stir well.
- Add the vegetable broth and stir well. Add the crushed tomatoes and stir well. Bring to a boil.
- Once it starts to boil, reduce the heat to a simmer and add the ditalini pasta to the pot.
- Stir well and cook for 5 minutes, stirring occasionally. Add the baby spinach to the pot and stir well.
- Leave the soup to continue cooking for an additional 15 minutes, stirring occasionally.
- To serve, top each bowl with some shredded Parmesan cheese. Serves 6.
Nutrition
This recipe is adapted from This is Not Diet Food.
