Total Time
Prep 10 mins
Cook 40 mins

This was found in a 2005 Cooking Light magazine. It was contributed by a reader that duplicated a recipe from a favorite restaurant in Manhatten. It is very tasty and easy to prepare.

Ingredients Nutrition


  1. Heat oil in Dutch oven over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently.
  2. Stir in garlic, cook 1 minute.
  3. Add water, broth, tomatoes and tomato sauce.
  4. Bring to a simmer, cook 25 minutes, stirring occasionally.
  5. Stir in pasta and cook 8 minutes.
  6. Add spinach, cook 2 minutes or until spinach wilts and pasta is done.
  7. Stir in salt and pepper.
  8. Divide soup evenly among 4 bowls, top with cheese. Serving size: 1 3/4 cups soup and 1 tablespoon cheese.
Most Helpful

What a delicious soup -- sooo much flavor for such little effort on my part : ) Made this soup tonight for a light dinner and we loved it. The only changes I made was to reduce the amount of onion and celery and I added some Italian herbs for additional flavor. Made for Spring PAC, May, 2014.

DailyInspiration May 17, 2014

Absolutely delicious! The only change I made was to use cheese tortellini for the pasta. Serve with a luscious grilled cheese sandwich and you can't go wrong! Kudos. 10 stars if I could!

Mary Ann Murley Marino May 26, 2015

This was the first tomato florentine soup I ever made. I didn't have celery on hand, so I skipped that and added a little extra onion. I used orzo for the pasta. It is excellent! I Thanks for the fantastic recipe.

Bauline Baker December 11, 2012