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Easy Tomato Florentine Soup |

Easy Tomato Florentine Soup

  • Author: Laura
  • Total Time: 35 minutes
  • Yield: 6 servings 1x


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  • 1 Tbsp olive oil
  • 1 cup diced onion
  • 1 Tbsp garlic, minced
  • 1 tsp salt
  • 1/2 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 1/2 cups ditalini pasta noodles (or other small pasta)
  • 5 oz baby spinach


  1. Add olive oil to a soup pot and heat over medium heat. Add the diced onions and cook until translucent.
  2. Add the garlic and until fragrant. Add in the salt, pepper, basil pesto and Italian seasoning to the pot and stir well.
  3. Add the vegetable broth and stir well. Add the crushed tomatoes and stir well. Bring to a boil.
  4. Once it starts to boil, reduce the heat to a simmer and add the ditalini pasta to the pot.
  5. Stir well and cook for 5 minutes, stirring occasionally. Add the baby spinach to the pot and stir well.
  6. Leave the soup to continue cooking for an additional 15 minutes, stirring occasionally.
  7. To serve, top each bowl with some shredded Parmesan cheese. Serves 6.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Italian
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