If you’re craving a comforting, vibrant bowl that delights the senses and warms the soul, this Tomato Florentine Soup Recipe is an absolute must-try. Combining the rich, tangy sweetness of crushed tomatoes with the fresh verdant flavor of spinach, plus a touch of small pasta for satisfying texture, it’s like a hug in a bowl. The subtle herbs and gentle heat of red pepper flakes bring everything together beautifully, while a swirl of cream makes it luxuriously smooth. Whether you’re looking for a quick weeknight dinner or a heartwarming dish to share with friends, this soup checks all the boxes with its simple ingredients and bold flavors.
Ingredients You’ll Need
The beauty of this Tomato Florentine Soup Recipe lies in its simplicity—the ingredients are straightforward yet essential, each bringing its own special character to the pot. Fresh spinach adds brightness and nutrients, pasta gives a welcoming chew, and aromatic herbs elevate the tomato base to something truly memorable.
- Olive oil: Adds a fruity richness and serves as the perfect base to sauté the aromatics gently.
- Small onion (finely chopped): Provides a mild sweetness and depth of flavor as it softens.
- Garlic cloves (minced): Infuses the soup with warm, savory undertones that wake up the palate.
- Dried basil: Adds a sweet, peppery note that complements the tomato beautifully.
- Dried oregano: Brings earthiness and a classic Italian twist.
- Red pepper flakes (optional): Give just a hint of heat to balance the soup’s sweetness.
- Crushed tomatoes (28-ounce can): The heart and soul of the dish, providing a vibrant, tangy base.
- Vegetable broth: Adds savory depth without overpowering the tomatoes.
- Tomato paste: Concentrates the tomato flavor for richness and body.
- Sugar: Balances acidity to create a harmonious flavor.
- Salt: Enhances all the flavors perfectly.
- Black pepper: Adds a touch of warmth and complexity.
- Small pasta (orzo or ditalini): Provides delightful texture and heartiness to the soup.
- Fresh spinach (chopped): Brings a fresh, green vibrancy and subtle earthiness.
- Heavy cream (optional): Offers a creamy, silky finish that rounds out the soup.
- Grated Parmesan cheese (optional): Adds salty, nutty notes perfect for finishing the bowl.
How to Make Tomato Florentine Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil over medium heat in a large pot, letting it shimmer lightly. Add your finely chopped onion and cook until it softens, about 3 to 4 minutes. This step builds the foundation of flavor. Then swirl in the minced garlic along with the dried basil, oregano, and optional red pepper flakes. Cook for another minute, letting those fragrant herbs bloom in the oil.
Step 2: Build the Tomato Base
Next, pour in the crushed tomatoes and vegetable broth, followed by the tomato paste. The paste enriches the depth of the tomato flavor considerably. Add sugar, salt, and black pepper, and bring everything to a gentle boil. Then lower the heat and let it simmer for 10 minutes. This simmering melds all the ingredients into a beautifully balanced, savory sauce.
Step 3: Cook the Pasta
Into the pot, stir in your small pasta of choice—whether orzo or ditalini is perfect here. Let the soup continue to simmer until the pasta reaches al dente texture, usually about 7 to 9 minutes. This ensures each spoonful has just the right amount of tender bite without being mushy.
Step 4: Add the Spinach and Finish the Soup
Once the pasta is cooked, fold in the chopped fresh spinach, allowing it to wilt gently over 2 to 3 minutes. This vibrant green not only brings lovely color but bursts of fresh flavor and nutrients. For a richer, creamier touch, stir in heavy cream at the end. Taste the soup and adjust seasoning as needed before serving.
How to Serve Tomato Florentine Soup Recipe
Garnishes
Enhance your Tomato Florentine Soup Recipe with a sprinkle of freshly grated Parmesan cheese; its salty, nutty profile pairs incredibly well with the tomato and spinach. A drizzle of extra virgin olive oil can add a fruity finish, and a few fresh basil leaves offer aromatic freshness that brightens each bite.
Side Dishes
This soup shines beautifully alongside crusty garlic bread or a warm, soft dinner roll perfect for dipping. A simple mixed green salad with a light vinaigrette can balance the richness while keeping the meal light and satisfying.
Creative Ways to Present
Try serving this soup in hollowed-out mini bread bowls for a fun, rustic presentation. You can also ladle it over cooked polenta for a comforting twist. For a more elegant touch, swirl cream or pesto on top and add a sprinkle of toasted pine nuts to introduce a surprising crunch.
Make Ahead and Storage
Storing Leftovers
Let your soup cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days. This makes it an excellent option for quick lunches or cozy dinners later in the week.
Freezing
You can freeze Tomato Florentine Soup Recipe for up to 3 months. Just use a freezer-safe container, leaving some space at the top for expansion. Keep in mind that the pasta may soften further after freezing, so consider cooking the pasta separately when possible if you prefer texture perfection.
Reheating
Reheat gently in a pot over medium-low heat, stirring occasionally. If the soup seems too thick, add a splash of vegetable broth or water to loosen it up. Reheat until warmed through, and if using cream, you might want to stir in a little fresh cream at this point to revive the soup’s silky texture.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works as a substitute, but be sure to thaw and drain excess water before adding it to avoid diluting the soup.
Is this soup suitable for vegans?
Absolutely! Simply omit the heavy cream or use a plant-based alternative and skip the Parmesan cheese to keep it fully vegan.
What type of pasta is best for this soup?
Small pasta shapes like orzo, ditalini, or small shells work best as they cook quickly and blend well without overpowering the other ingredients.
Can I make this soup spicy?
Yes, increase the red pepper flakes or add a dash of hot sauce to taste for an extra kick.
How thick should the soup be?
It should be thick enough to coat the back of a spoon but still spoonable and slightly brothy. The pasta and spinach help create a hearty texture without making it too heavy.
Final Thoughts
This Tomato Florentine Soup Recipe is a joyful blend of fresh, comforting, and nourishing flavors that truly feels like home in a bowl. Its ease of preparation, wholesome ingredients, and satisfying textures make it a fantastic option when you want something hearty yet light. I wholeheartedly encourage you to try it soon—whether it becomes a new favorite meal or a delightful way to impress dinner guests, it’s sure to bring warmth and smiles around the table.
Print
Tomato Florentine Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Tomato Florentine Soup is a comforting Italian-American classic featuring a rich tomato base simmered with aromatic herbs, tender pasta, and fresh spinach. This creamy and flavorful soup is easy to make on the stovetop and perfect for a hearty lunch or light dinner.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Greens
- 1/2 cup small pasta (such as orzo or ditalini)
- 3 cups fresh spinach, chopped
Finishing Touches
- 1/4 cup heavy cream (optional)
- Grated Parmesan cheese (for serving, optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and fragrant.
- Add Herbs and Garlic: Stir in the minced garlic, dried basil, dried oregano, and red pepper flakes (if using). Cook for an additional 1 minute, allowing the flavors to develop.
- Simmer Soup Base: Pour in the crushed tomatoes, vegetable broth, tomato paste, sugar, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to meld the flavors.
- Cook Pasta: Stir in the small pasta and cook according to the package directions, typically 7-9 minutes, until the pasta is tender but still al dente.
- Add Spinach and Finish: Fold in the chopped fresh spinach and simmer for another 2-3 minutes until the spinach is wilted. If desired, stir in the heavy cream to enrich the soup. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot for a comforting meal.
Notes
- You can substitute kale for the spinach or use whole wheat pasta for a healthier alternative.
- To make a vegan version, skip the heavy cream or replace it with a plant-based alternative.
- Adjust the red pepper flakes quantity or omit them if you prefer less heat.
- Parmesan cheese adds a salty richness but can be omitted for a lighter soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
