Description
Tomato Florentine Soup is a comforting and flavorful Italian-American soup featuring crushed tomatoes, fresh spinach, and small pasta simmered together in a savory broth. Enhanced with herbs like basil and oregano, this hearty soup is perfect for weeknight dinners and can be made creamy with a touch of heavy cream or whole milk. It’s easy to prepare on the stovetop and is ideal for vegetarians looking for a nourishing, delicious meal.
Ingredients
Scale
Base and Aromatics
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Herbs and Spices
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Vegetables and Liquids
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon sugar
Pasta and Greens
- 1 cup small pasta (like ditalini or orzo)
- 3 cups fresh baby spinach, roughly chopped
Dairy (optional)
- ½ cup heavy cream or whole milk (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes, stirring occasionally to avoid browning.
- Add Garlic and Herbs: Stir in minced garlic, dried basil, dried oregano, and crushed red pepper flakes if using. Cook for 1 minute until fragrant, stirring to combine well.
- Add Tomato Base: Pour in the crushed tomatoes, vegetable broth, and tomato paste. Stir in sugar, and season with salt and pepper to taste.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low and let simmer uncovered for 10 minutes to develop flavors.
- Cook Pasta: Add the pasta to the simmering soup. Cook, stirring occasionally, until the pasta is al dente, about 8 to 10 minutes depending on the pasta used.
- Add Spinach: Stir in the roughly chopped baby spinach and cook for an additional 2 to 3 minutes until wilted and tender.
- Add Cream and Adjust Seasoning: If using, stir in the heavy cream or whole milk to add richness. Taste and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the hot soup into bowls and top with grated Parmesan cheese if desired. Serve immediately for best taste.
Notes
- For a dairy-free version, omit the heavy cream and Parmesan cheese.
- If you prefer a smoother texture, blend part of the soup before adding pasta and spinach.
- Use gluten-free pasta if needed to make the soup gluten-free.
- Adjust red pepper flakes to control the spiciness.
- Leftovers store well refrigerated for up to 3 days.
