Tomato Florentine Soup Recipe

I recently whipped up a delightful Tomato Florentine Soup With Pasta filled with bright flavors. I began by sautéing olive oil with chopped yellow onions, garlic, and diced carrots before simmering a rich chicken broth with crushed tomatoes and tomato paste. Fresh spinach added a note that intrigued my palate.

I recently made this Tomato Florentine Soup and I think it’s a game changer for your lunch routine. I started by heating 2 tbsp olive oil in my favorite big pot and adding 1 medium chopped yellow onion along with 3 minced garlic cloves.

Soon after, I tossed in diced carrots and celery and let them soften a bit. Then I poured in 8 cups of my chosen broth, whether chicken or vegetable, and stirred in a 28 oz can of crushed tomatoes with 2 tbsp tomato paste.

I let it simmer until the flavors had a chance to mix together really well before adding in a cup of small pasta and 4 cups of roughly torn fresh spinach leaves. Its tomato based and packed with flavor thats similar to your favorite tomato pasta soup recipes.

It took a bit of trial and error but im really happy with how the hearty broth turned out with all these classic ingredients.

Why I Like this Recipe

I love this soup because the flavors all mesh together in a really comforting way. The mix of tomatoes, garlic, and veggies makes it super tasty and satisfying, and I always feel warmed up when I eat it. I also enjoy how simple it is to make – I can throw all the ingredients in a pot after a long day and it turns out great every time. Plus, I really dig that little kick from the red pepper flakes, which gives it a fun twist without overwhelming the dish. Lastly, the way the spinach wilts in and brightens up the soup makes it look as good as it tastes, which is a definite bonus for me.

Ingredients

• Olive oil is healthy and filled with good fats that help keep the heart happy.
• Yellow onion brings natural sweetness and lots of fiber that aids in digestion.
• Garlic offers a bold flavor and is known for its immune boosting properties.
• Canned crushed tomatoes add tangy acidity and loads of vitamin C.
• Fresh spinach gives a mild, earthy burst along with iron and fiber benefits.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 8 cups chicken or vegetable broth
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 cup small pasta (like ditalini or elbow macaroni)
• 4 cups fresh spinach leaves, roughly torn
• 1 bay leaf
• 1/4 tsp red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

How to Make this

1. Heat the olive oil in a large pot over medium heat then add the chopped onion and cook for about 3 minutes until they start to get soft.

2. Add the minced garlic, diced carrots, and diced celery, stirring occasionally for another 2 minutes.

3. Pour in the 8 cups of broth along with the crushed tomatoes and tomato paste, making sure to stir well.

4. Toss in the bay leaf and red pepper flakes if you want that little extra kick; let the mixture come to a boil.

5. Once boiling, reduce the heat to a low simmer and let it cook for about 10 minutes so all the flavors can mix together.

6. Stir in the small pasta and cook for around 8 minutes until the pasta is just al dente.

7. Add the roughly torn spinach leaves and let them wilt for about 2 minutes; you’ll see the color change when its done.

8. Season with salt and freshly ground black pepper to taste making sure to stir well.

9. Check the pasta and veggies to see if they are cooked to your liking and adjust the seasoning if needed.

10. Remove the bay leaf, ladle the soup into bowls, and serve it hot with your favorite sandwiches. Enjoy your comforting Tomato Florentine Soup!

Equipment Needed

1. A large heavy pot
2. A chef’s knife
3. A cutting board
4. Measuring cups and spoons
5. A wooden spoon or spatula
6. A ladle
7. Soup bowls

FAQ

Tomato Florentine Soup Recipe Substitutions and Variations

• Instead of olive oil, you could use canola oil or even a mild vegetable oil if you dont have any on hand
• If yellow onion is unavailable, you can swap it with a red onion or a couple of shallots for a slightly different flavor
• For the broth, if you dont want to use chicken or vegetable, try using water mixed with a bouillon cube to get that savory taste
• If you cant find small pasta like ditalini, break up spaghetti into small pieces or use orzo as a substitute
• Not a fan of red pepper flakes, or if it’s too spicy, a tiny pinch of cayenne pepper can work as a good alternative

Pro Tips

1. Try to toast the onions and garlic real well so the flavors really come out, but don’t overdo it – you dont want ’em burnt.
2. When adding the veggies, stir ’em constantly; it helps to evenly cook everything without turning ’em too mushy.
3. Keep an eye on the pasta since everyone likes their texture a bit different, and a minute too long can turn it into a soft blob.
4. Always taste the soup before serving, ’cause sometimes a bit more salt or pepper is all it needs to really bring the flavors together.