Warm and Cozy Tomato Florentine Soup You Can Whip Up Fast!

Okay, so tomato florentine soup… Tell me if this sounds like you: it’s been a long day, you’re hangry, and you want something warm, cozy, and super easy. Maybe you peek in the pantry, see a can of tomatoes, and think “Is soup even worth the trouble?” Yep, I’ve totally been there! Luckily, this is one of those soulful soups you can whip up in a flash. Nothing fancy or stressful—just simple, classic, and wildly comforting. If you love reliable favorites, you’ll probably find more inspiration checking out this hearty soup collection or even a creamy broccoli cheese soup if you need more options for those chilly nights.

Why This Recipe Works

What I love about tomato florentine soup is how it feels like a five-star meal but comes together with almost zero skill or fuss. It uses basic stuff: canned tomatoes, a handful of spinach, and some pasta. That’s it! The flavors meld together in a way that, honestly, always surprises me. The tomatoes bring tang and brightness, spinach adds a pop of green, and the pasta? Well, that’s just belly-filling magic. I swear every bite tastes like a hug. If you’re someone who likes to customize meals, this soup is perfect for tossing in leftover chicken or some grated cheese. Leftovers are even better—if you’re lucky enough to have any.

I never thought I’d find myself making soup after work, but this tomato florentine soup changed my mind. So simple, so good, and—yes—my kids ask for seconds. It’s wild.

Tips from the EatingWell Test Kitchen

Don’t get hung up on the “right” pasta shape—you can toss in pretty much anything short and sturdy. I usually grab ditalini or even broken spaghetti. Keep an eye on your pasta so it doesn’t turn to mush. Also, if you want that creamy, dreamy texture, a splash of whole milk or half-and-half right at the end is a winner. Season really well; tomatoes love salt and a little bit of sugar, oddly enough, can boost their flavor. Pro tip: try finishing with a swirl of olive oil and plenty of black pepper. Your taste buds will thank you.

What to Serve with Tomato Florentine Soup

Honestly, you can just eat tomato florentine soup by itself, but if you’re looking to round things out—or impress the fam—here are my top picks:

• Crusty garlic bread (because life’s too short for plain bread)
• Simple green salad dressed in vinaigrette
• Grilled cheese sandwich for ultimate comfort
• A glass of red wine if you’re feeling a little fancy

With these, you’ll turn soup night into a wholesome feast, no joke.

Nutrition Facts (per serving)

Tomato florentine soup isn’t just quick—it’s packed with goodness. Typically, a bowl comes in at under 250 calories, and you get fiber from the veggies, protein from the pasta (extra if you add beans or chicken), plus a nice hit of vitamin C and iron from the spinach. No guilt, just honest food. I find it fills me up without weighing me down, which is always the dream. If you’re watching sodium, go for low-salt tomatoes and taste as you go.

Test Kitchen Tips

One random but golden tip: stir in the spinach right at the end. It barely needs to wilt and keeps a fresh, bright color that just makes the whole bowl look way more inviting. If making ahead, cook the pasta separately and stir it in just before serving so it doesn’t soak up all your broth. Let’s not eat pasta pudding, you know? Shortcut—if you’re truly wiped, use frozen spinach. Honestly, nobody will know. Plus, it’s already washed and chopped!

Common Questions

Can I use fresh tomatoes instead of canned?
You can! Just chop them and cook down a bit longer until everything’s saucy.

Is it okay to freeze leftovers?
Totally, but the pasta will soak up broth. If you want, leave out the pasta before freezing and add fresh when reheating.

What kind of pasta works best?
Anything small like shells, elbow, ditalini, or broken-up angel hair.

Can I make it vegan?
Yup, just skip cream (if you use it) and use plant-based broth.

How long does it last in the fridge?
About three days. Honestly, it gets better overnight—so maybe “souper” leftovers?

Let’s Warm Up Your Night

If you’ve ever thought tomato florentine soup had to be complicated, now you know better. Just a few pantry basics and a short cook time can deliver flavors worth bragging about—seriously! Try it once and let yourself bask in the cozy feels. For even more quick ideas, I recommend this 30-Minute Tomato Florentine Soup Recipe or the detailed Tomato Florentine Soup. Or, if you want something slightly different and still fast, check out this easy version. Go grab that can of tomatoes and see for yourself—your future self will high-five you. Want more hearty options? You can always peek at my favorite Italian white bean soup too. Happy soup making!

Tomato Florentine Soup

A cozy and easy tomato florentine soup made with canned tomatoes, spinach, and pasta, perfect for a quick meal any night.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 240

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 can canned tomatoes Use diced tomatoes for best results.
• 2 cups spinach Fresh spinach preferred, or frozen is fine.
• 1 cup pasta Short and sturdy pasta like ditalini or elbows.
• 4 cups vegetable broth Use low-sodium for less salt.

Seasonings and Extras

• 1 tbsp olive oil For drizzling before serving.
• 1 tsp salt Adjust to taste.
• 1 tsp sugar Optional, to enhance tomato flavor.
• 1/2 cup whole milk Optional for creaminess.
• 1 tsp black pepper Freshly cracked for better flavor.

Method

 

Cooking the Soup

1. In a large pot, heat olive oil over medium heat.
2. Add the canned tomatoes and broth, then bring to a simmer.
3. Stir in pasta and cook according to package instructions until al dente.
4. One minute before pasta is done, add spinach to the pot.
5. Season with salt, sugar, and black pepper to taste.
6. If using, stir in milk for creaminess right before serving.

Notes

For best results, do not overcook the pasta. Add fresh spinach at the end for vibrant color. This soup can be frozen without pasta; add fresh pasta when ready to serve. For a vegan version, skip cream and use plant-based broth.