Tomato Florentine Soup

READY IN: 50mins
Recipe by Bren in LR

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.

Top Review by DailyInspiration

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.

Ingredients Nutrition

Directions

  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.

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