Tomato Florentine Soup
- Ready In:
- 2hrs 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 5 ounces cheese tortellini
- 4 leaves fresh basil
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 stalks celery, diced
- 1 cup onion, chopped
- 2 cups fresh spinach, chopped
- 2 cups water
- 2 cups tomato soup with basil (Campbell's Select Gold Label Italian Tomato with Basil and Garlic Soup)
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can no-salt-added diced tomatoes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons sugar substitute or 3 tablespoons sugar
directions
- Heat olive oil over high heat in a large soup pot.
- Add the onion, celery, and carrots; saute until the onions turn clear.
- Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
- Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
- Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.
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Reviews
-
This was such really great tasting soup. As well it was so easy to make. I did make a few changes though. I left out the tortellini and put in about a half cup of rice. Only cause I prefer rice in my tomato soups. I find tortellini tends to swell too big when reheating again. As well I found the soup way too thick so I added at least another 4 to 5 cups of water. But the flavor was really great and I will be making it again. yummy !!
RECIPE SUBMITTED BY
I'm a former Seattlite settling into the Austin area. When I started maternity leave with my first son, I had a little time to pick up cooking as a real hobby again. I've really enjoyed it!
I've decided to only work part time during my little boys' first few years, so I'm looking forward to having plenty of time to experiment with my cooking. So far it's working out well!