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
Scale
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
