Easy Tomato Florentine Soup

5 from 1 vote

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This easy Tomato Florentine Soup is made by sautéing onion and garlic in olive oil, then adding vegetable broth, crushed tomatoes, and Italian seasoning. Ditalini pasta and fresh spinach are added and cooked until tender. For serving, garnish with Parmesan cheese and, if desired, a splash of cream for added richness.

Course Main Dish, Soup

Cuisine Italian

Keyword florentine, pasta, spinach, tomato

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 258kcal

Author Laura

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