This Tomato Florentine Soup is hearty, comforting, and packed with flavor from savory tomatoes and fresh spinach. And it's 100% vegetarian friendly too!
There's something undeniably comforting about a bowl of warm, rich tomato soup. Add to that the earthy goodness of wilted spinach and the playful bite of mini pasta, and you've got yourself a recipe for Tomato Florentine Soup that's more than just a meal - it's the perfect comfort food.
Whether you're looking to brighten a dreary afternoon or need a simple yet satisfying dinner idea, this soup promises to deliver on both counts, with a flavor profile that dances between hearty and refreshing.
This Tomato Florentine Soup is...
- Heartwarming and Nourishing: Perfect for those days when you need a little extra warmth and comfort.
- Surprisingly Simple to Make: With a prep time of just 10 minutes and a cook time of 30 minutes, it's an ideal pick for busy weeknights.
- Versatile: Serve it as a hearty dinner or a light lunch, and watch it become a fast favorite.
- Packed with Flavor: The combination of Italian seasoning, fresh vegetables, and tangy tomatoes creates a depth of flavor that's both rich and refreshing.
Key Ingredients & Substitutions
Crushed Tomatoes
The backbone of the soup, crushed tomatoes provide a thick, rich base. If you prefer a chunkier texture with thinner broth, feel free to use diced tomatoes instead.
Spinach
Adds a lovely green hue and a big boost of nutrition. Kale or Swiss chard can be used as a substitute, if you prefer.
Mini Pasta
Shells or ditalini pasta add a delightful chewiness to this soup and make it feel like a full meal. For a gluten-free version, opt for your favorite gluten-free pasta or even substitute rice.
Italian Seasoning
This traditional blend of herbs brings the soup to life. Feel free to adjust the amounts based on your taste preferences or substitute with a mix of oregano, basil, and thyme.
Vegetable Broth
You can use any brand of vegetable broth that you prefer - I like to make my own broth with veggie scraps!
Helpful Tips & Variations
Go easy with the blender.
If you prefer your soup with a bit of texture, don't overdo the blending. A few pulses should do the trick.
Add a Protein Boost.
For a heartier version, consider adding chickpeas, white beans, or even lentils to bulk up this soup.
Add a Creamy Twist.
A splash of cream or a dollop of yogurt stirred in at the end can add a luxurious creaminess to this tomato florentine soup. For a vegan option, try it with a swirl of coconut milk or dairy-free yogurt.
Spice It Up.
For more heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to elevate the soup with a warm, spicy kick.
Storing Leftovers
This soup can be refrigerated for 3-5 days in an airtight container, or frozen for up to 3 months. That also makes it a great meal prep recipe!
More Soup Recipes
If you love this Tomato Florentine Soup, be sure to check out these other delicious recipes:
- Roasted Garlic Tomato Soup
- Vegan Chickpea Tomato Soup
- Smoky Spanish Tomato Soup
- Easy Vegan Tomato Soup
📖 Recipe
Ingredients
- 2 tablespoons oil
- 1 large onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 8 oz canned crushed tomatoes
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup mini pasta, shells, ditalini, etc
- 3 cups spinach
Instructions
- In a large pot, heat the oil over medium heat.
- Add the onion, carrot, and celery and cook until softened, about 4-5 minutes, stirring frequently.
- Add the garlic and cook for an additional 1-2 minutes.
- Add the broth, crushed tomatoes, Italian seasoning, salt and pepper and bring to a boil. Turn down to a simmer and allow to cook for 10 minutes.
- Use an immersion blender to puree the soup, then add the mini pasta shells and cook until al dente, about 10 minutes.
- Remove the soup from the heat, then stir in the spinach. The heat of the soup will be enough to wilt the spinach.
- Serve immediately.
Cookie says
I made this for lunch today. I used crushed tomatoes and added chickpeas at the end. Excellent soup. I will be making this again. I will look for more recipes to try from your website.
Dottie says
Steam the veggies, then put all the ingredients in the vitamix on the soup speed.