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Tomato Florentine Soup is a hearty soup recipe made with crushed tomatoes and loaded with baby spinach and pasta.

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Tomato Florentine Soup is the perfect comfort food for cold weather.

This tomato and spinach soup has a vegetable broth base.

This tomato soup recipe takes just over thirty minutes from start to finish and serves six people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this tomato Florentine soup, I started by pouring some olive oil into a large pot over medium-high heat.

Once the oil was hot, I added some garlic puree to the pot.

I stirred the garlic puree and olive oil together.

Then I added some diced onions to the pot.

I stirred well again.

Then I added some sugar, salt, pepper, basil pesto and Italian seasoning to the pot.

I stirred all of the ingredients together well.

Then I added some crushed tomatoes to the pot.

I also added some vegetable broth to the pot.

I stirred well and then brought the liquid to a boil.

Once the liquid was boiling I reduced the heat to medium-low and added some uncooked ditalini noodles to the pot.

I stirred the noodles into the soup and left them to cook for five minutes, stirring occasionally.

After five minutes, I added some baby spinach to the pot.

I stirred the baby spinach into the soup and left it to continue cooking for fifteen minutes, stirring occasionally.

Then the tomato Florentine soup was ready to serve.

 

I sprinkled some shredded parmesan cheese on top of the soup when serving.

If you are looking for a simple and delicious tomato soup recipe, then you need to try this Tomato Florentine Soup!

More Easy Soup Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Tomato Florentine Soup:

• 1 tbsp olive oil
• 1 tbsp garlic puree
• 1 cup diced yellow onions
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp basil pesto
• 1 tbsp Italian seasoning
• 2 x 28oz cans crushed tomatoes
• 4 cups vegetable broth
• 1 1/2 cups ditalini pasta noodles (or other small pasta)
• 5 oz baby spinach

Optional Garnish

• shredded parmesan cheese

How to Make Tomato Florentine Soup:

1. Pour olive oil into a large pot over medium-high heat.
2. Once oil is hot add the garlic puree to the pot and stir.
3. Add the diced onions to the pot and stir well.
4. Once the onions are translucent, add the sugar, salt, pepper, basil pesto and Italian seasoning to the pot.
5. Stir well.
6. Add the crushed tomatoes to the pot.
7. Add the vegetable broth to the pot and stir well.
8. Bring the liquid to a boil.
9. Once it starts to boil, reduce the heat to medium-low and add the ditalini pasta to the pot.
10. Stir well and then leave the pasta to cook for 5 minutes, stirring occasionally.
11. After 5 minutes add the baby spinach to the pot and stir well.
12. Leave the soup to continue cooking for an additional 15 minutes, stirring occasionally.
13. Serve with shredded parmesan cheese is desired.
14. Enjoy!

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