Recently, I came across a recipe for easy tomato Florentine soup. I was so excited to give it a try. There use to be a canned version of tomato Florentine soup I use to buy and loved. However, it is no longer available.
This soup begins with cooking some onion in a little olive oil until translucent. Then you add in some garlic and cook just until fragrant. Next, you add in some salt, pepper, pesto and Italian seasoning.
Now you will add in some broth. The recipe called for vegetable broth and that is what I used. However, next time I’m gonna try it with chicken broth. Next, is the tomatoes. It uses 2 large cans of crushed tomatoes. I do think next time I want to try one can of crushed tomatoes and one can of tomato sauce. I loved the texture of the soup, but I think my family might enough it more if I use some tomato sauce.
You bring the soup to a boil and then add in some ditalini pasta. You could use some other type of small pasta if desired. Allow it to cook for 5 minutes. Then you will add in a 5 oz bag of baby spinach and stir. Then cook the soup for about 15 more minutes until the pasta is tender. To serve, you can garnish it with some Parmesan cheese. My family didn’t love the strong tomato flavor of the soup, so I ended up adding a splash or 2 of cream to their bowls and they liked it much more. It gave it that creamy tomato soup texture that they love.
This soup was also perfect for me and my WW personal points. It was just 4 points plus I earned 2 points for 2 cups of non-starchy vegetables. So in essence, the soup is just 2 points for a serving. Now this is calculated before adding Parmesan cheese to go on top.
- OLIVE OIL
- BASIL PESTO
- ITALIAN SEASONING
- CANNED CRUSHED TOMATOES
- VEGETABLE OR CHICKEN BROTH
- DITALINI PASTA NOODLES (OR OTHER SMALL PASTA)
- BABY SPINACH
Easy Tomato Florentine Soup
Real Mom Kitchen
- 1 Tbsp olive oil
- 1 cup diced onion
- 1 Tbsp garlic minced
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp basil pesto
- 1 Tbsp Italian seasoning
- 4 cups vegetable or chicken broth
- 2 28 oz cans crushed tomatoes
- 1 Tbsp sugar
- 1 ½ cups ditalini pasta noodles or other small pasta
- 5 oz baby spinach
- 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.
This recipe is adapted from This is Not Diet Food.