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Tomato Florentine Soup

A cozy and easy tomato florentine soup made with canned tomatoes, spinach, and pasta, perfect for a quick meal any night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.