Tomato Florentine Soup Recipe
If you’re craving a comforting bowl of soup that’s both hearty and fresh, this Tomato Florentine Soup Recipe is your new best friend. Bursting with the rich flavors of ripe crushed tomatoes, fragrant herbs, tender pasta, and vibrant baby spinach, this dish manages to be simple yet deeply satisfying. Whether you’re in need of a quick weeknight dinner or a cozy meal to warm you up, this tomato and spinach soup delivers on every level with its perfect balance of acidity, creaminess, and texture.
Ingredients You’ll Need
Gathering the right ingredients for this Tomato Florentine Soup Recipe is a breeze, yet every single component plays a crucial role in building those unforgettable layers of flavor and texture. You don’t need a long list—just simple, quality basics that come together to create something truly special.
- Olive oil: The base for sautéing, olive oil adds a subtle fruity richness.
- Yellow onion (diced): Provides sweetness and a savory backbone once softened.
- Garlic (minced): Adds a fragrant depth that wakes up the other flavors.
- Dried basil: Infuses a classic Italian herbaceous note perfect for tomato dishes.
- Dried oregano: Complements the basil with earthy, slightly peppery undertones.
- Crushed red pepper flakes (optional): A pinch brings a gentle warmth if you like a bit of spice.
- Crushed tomatoes (28-ounce can): The heart of the soup, providing vibrant tomato flavor and color.
- Vegetable broth: Keeps the soup light and adds a savory base without overpowering.
- Tomato paste: Concentrates tomato flavor and enhances color.
- Sugar: Balances the acidity of the tomatoes with a touch of sweetness.
- Salt and pepper: Essential for bringing out and adjusting all the flavors.
- Small pasta (ditalini or orzo): Adds satisfying texture and substance.
- Fresh baby spinach (roughly chopped): Introduces freshness and a beautiful pop of green.
- Heavy cream or whole milk (optional): Makes the soup luxuriously creamy and smooth.
- Grated Parmesan cheese (optional): A finishing touch that adds savory, salty richness.
How to Make Tomato Florentine Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and cook it until soft and translucent, about 5 minutes—this step builds the sweet, mellow base that will anchor the soup’s flavors. Then add minced garlic, dried basil, oregano, and a pinch of red pepper flakes if using; let them cook for just a minute to awaken those wonderful aromas without burning.
Step 2: Add the Tomato Base
Next, pour in the crushed tomatoes, vegetable broth, and tomato paste. Stir in a teaspoon of sugar to soften the tomato’s natural acidity. Season generously with salt and pepper. Bring everything to a boil, which helps meld the ingredients, then reduce the heat and let it simmer gently for 10 minutes so all the flavors come together beautifully.
Step 3: Cook the Pasta
Once the soup base has simmered, stir in your small pasta shapes like ditalini or orzo. Let them cook until perfectly al dente—usually 8 to 10 minutes—absorbing some of that rich tomato broth and making the soup feel hearty and filling.
Step 4: Add Spinach and Cream
In the final minutes of cooking, add the roughly chopped fresh baby spinach. It wilts quickly, bringing vibrant color and a burst of nutritious greens. If you want a creamier texture, stir in heavy cream or whole milk now, which softens the tanginess and adds lusciousness. Taste and adjust the seasoning as needed.
How to Serve Tomato Florentine Soup Recipe
Garnishes
The simplest garnishes elevate a bowl of Tomato Florentine Soup Recipe wonderfully. A generous sprinkle of grated Parmesan cheese adds salty, umami richness that balances the acidity of the tomatoes perfectly. For an extra touch, a few fresh basil leaves or a drizzle of high-quality olive oil will boost the herbaceous freshness.
Side Dishes
This soup pairs beautifully with a crusty artisan bread or garlic breadsticks to soak up every last drop. A fresh side salad with vinaigrette provides a crisp counterpoint, making for a wonderfully balanced meal. If you’re feeling indulgent, a grilled cheese sandwich makes the ultimate comforting companion.
Creative Ways to Present
For a striking presentation, serve the Tomato Florentine Soup Recipe in rustic bread bowls—just hollow out round loaves and ladle the soup inside for an irresistible edible container. Another idea is layering the soup and a dollop of cream or pesto in a clear glass bowl, showcasing the vibrant reds and greens. This adds a visual wow factor that guests will love.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Tomato Florentine Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making your second bowl even tastier. Just be sure to separate any added cream or cheese if you want it fresher for serving later.
Freezing
This soup freezes well if you want to prep in advance. Freeze it before adding the pasta and spinach for best texture, as pasta can become mushy after thawing. When you’re ready, thaw overnight in the fridge and add fresh spinach and cooked pasta before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring often to prevent sticking. If the soup is too thick, add a splash of vegetable broth or water to loosen it up. Add any fresh spinach and pasta at the last minute to keep the greens bright and pasta firm.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh ripe tomatoes can be used, but you’ll need to peel, seed, and crush them first. It might take a bit longer to cook down into a flavorful base, but the fresh-tasting brightness will shine through.
Is there a vegan version of this Tomato Florentine Soup Recipe?
Yes! Simply omit the heavy cream and Parmesan cheese, and use vegetable broth to keep it fully plant-based. You can swap in coconut milk or cashew cream for a creamy texture without dairy.
What pasta types work best in this soup?
Small pasta shapes like ditalini, orzo, or small shells are ideal because they cook quickly and don’t overpower the soup. Larger pasta might be too heavy and take longer to cook through.
Can I blend part of the soup for a different texture?
Definitely! Blending a portion of the soup before adding the pasta and spinach creates a smooth, velvety texture with delightful chunks for contrast. It’s a lovely way to customize the soup to your preference.
How spicy is the soup with red pepper flakes?
The red pepper flakes add just a mild, warming kick that enhances the overall flavor without being overpowering. You can always leave them out or add more depending on how much heat you prefer.
Final Thoughts
I truly believe the Tomato Florentine Soup Recipe is one of those golden recipes that effortlessly brings warmth and satisfaction with every spoonful. Its beautiful balance of tangy tomatoes, fresh spinach, tender pasta, and optional creaminess makes it a crowd-pleaser in any season. You owe it to yourself to give this recipe a try—your kitchen will fill with inviting aromas, and your taste buds will thank you every time you make it.
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Tomato Florentine Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
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
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
