Tomato Florentine Soup With Pasta

Submitted by Lisa1

"I had a yen for tomato Florentine soup last night, so made this with what I had on hand. I used a 14-oz package frozen leaf spinach and shell pasta but will probably use a 10-oz package frozen chopped spinach and ditalini next time. Was quite tasty served with hot, buttered French bread on the side."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 8

ingredients

• 793.78 g can ground tomatoes, undrained (I used Muir Glen)
• 2 (1587.57 g) can water (use the empty tomato can)
• 14.79 ml onion powder
• 4.92 ml dried basil
• 1 medium carrot, peeled and diced (about 1/2 cup)
• 1 small onion, diced (about 1/2 cup)
• 3 beef bouillon cubes
• 2.46 ml salt (optional)
• 177.44-236.59 ml shell pasta or 177.44-236.59 ml ditalini
• 396.89 g package frozen leaf spinach or 283.49 g package frozen chopped spinach
• grated parmesan cheese (optional)

directions

1. Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
2. Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
3. Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
4. Stir in spinach. Heat through.
5. Serve with grated Parmesan cheese if desired.

Reviews

[cudagirl71]

This was amazing soup. I have an 11-year-old that is very finicky and she tried it and a local restaurant and wanted me to make it at home because she takes her lunches. I did add some hamburger to this as it was like that at the restaurant but this was really good and everyone liked it and it didn't last very long. Thankyou