Description
This Tomato Florentine Soup is a comforting and flavorful Italian-American classic, featuring a rich tomato base, tender pasta, and fresh spinach. Perfect for a cozy weeknight meal, it offers a creamy texture with the optional addition of heavy cream and can be easily adapted for vegan diets. Garnished with Parmesan cheese, this soup is both nutritious and satisfying.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Salt and black pepper to taste
Vegetables & Pasta
- 2 cups fresh baby spinach, roughly chopped
- ¾ cup small pasta (such as ditalini or orzo)
Finishing Touches
- ½ cup heavy cream (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent.
- Add Spices and Garlic: Stir in minced garlic, dried basil, dried oregano, and optional red pepper flakes. Cook for 30 seconds until fragrant, taking care not to burn the garlic.
- Combine Base Ingredients: Add crushed tomatoes, tomato paste, vegetable broth, and sugar to the pot. Season with salt and black pepper to taste. Bring the mixture to a boil.
- Cook Pasta: Add the small pasta to the boiling soup, then reduce heat to a simmer. Cook for 8–10 minutes until the pasta is tender but not mushy.
- Add Spinach: Stir in the roughly chopped baby spinach and cook for an additional 2–3 minutes until the spinach is wilted and incorporated.
- Optional Creamy Finish: For a creamier soup, stir in the heavy cream just before serving to warm through.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot and enjoy your comforting Tomato Florentine Soup.
Notes
- To make it vegan, omit the heavy cream or substitute with a plant-based alternative like coconut or cashew cream.
- This soup can also be made with kale or Swiss chard instead of spinach for a different leafy green flavor.
- For a heartier meal, add cooked white beans or shredded cooked chicken during the simmering stage.
