Tomato Florentine Soup with Pasta

Even though this easy Tomato Florentine Soup recipe is ready in under 20 minutes, it’s infused with flavor from a Parmesan Cheese rind that simmers along with the pasta. Make extra to freeze!

Easy Tomato Florentine with Pasta Soup Recipe

Florentine is my latest twist on classic tomato soup because I just looooove tomato soup. 🙂  (Not only is it healthy, but it easily rounds out so meals!)

It is a based on classic version that stands alone. Make it “creamy” by adding a little milk. For another version, stir in fresh basil. It’s like a blank palate ready for experimentation. (You might want to check out Roasted Tomato Soup with a Spider Web Topping if you have a similar passion for jazzing up your creations.)

But, it was the basil variation that got me thinking…on a day when I was out of fresh basil but had plenty of spinach on hand.

To pretty up dishes and sneak in some extra vegetables, I like to chiffonade baby spinach leaves, the same way that I slice basil leaves. So, for this recipe a heaping amount of fresh baby spinach leaves are sliced thin and mixed into this soup made even better with a little whole wheat pasta and an infusion of extra cheese. (See my tips on easily slicing spinach leaves thin below.)

Easy Tomato Florentine Soup Tips

This was just the right time for yet another tomato soup recipe on The Dinner-Mom blog because I have a little trick to share that I have been using in my soup recipes lately and it is just bursting to come out…

Intrigued?

Parmesan Cheese Rind

Add Parmesan Cheese Rinds To Soup

Yep. I know it’s not earth shattering and I certainly didn’t discover it.

But, owed to the fact that we put fresh Parmesan cheese on just about any plate that crosses our paths, we end up with a lot of rinds. The one shown is quite a bit bigger than I usually use. Leftover rinds go directly into the freezer when it’s too much trouble to grate any more off. (FYI – You can grate and eat the rind too if you’re up for a little arm work!)

Parmesan Cheese E Card

If I’m making Hearty Vegetable Soup, Pasta Fagioli or any other dish where it would be appropriate to sprinkle Parm over the top, I toss the rind into the pot when bringing things up to a boil. As it simmers, a wonderful, cheesy flavor infuses the dish. (Depending upon the size of the rind, it will dissolve or else just fish out what’s left with a spoon.)

Easy Tomato Florentine Soup Recipe

Add Uncooked Pasta Shells

In order to inch closer to a complete meal, I added whole wheat pasta shells.  The pasta doesn’t have to be cooked first. Just stir it in once the soup is brought to a boil. Easy. If you add a little protein (like chicken or chick peas) then dinner is done!

Tomato Florentine Soup with Pasta Recipe

Easy Way to Chiffonade Spinach or Basil

To chiffonade the spinach leaves, stack 6-7 leaves, roll them and cut them into strips with kitchen scissors. It makes quick work of this task and is so easy to do. It’s a bit of an obssession. Although the taste is completely different basil, a dish is quickly prettied up with a sprinkling of thinly sliced spinach leaves.

Tomato Florentine Soup Recipe

Also, be sure to make a double batch of tomato florentine soup, because it freezes beautifully.

Tomato Florentine Soup with Pasta Recipe
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Easy Tomato Florentine Soup with Pasta
Easy Tomato Florentine Soup is ready in under 20 minutes and is infused with flavor from a Parmesan Cheese rind that simmers along with the pasta.
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 170 kcal
Ingredients
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 1 cup diced onion
  • 1-2 pressed garlic cloves
  • 26.46 ounces 1 box chopped tomatoes unsalted
  • cups vegetable broth
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Rind from a Parmesan cheese wedge
  • 1 cup whole wheat pasta
  • 2 cups baby spinach leaves julienned
  • Parmesan cheese to sprinkle over top optional
Instructions
  1. Melt butter in a large pot over medium heat.
  2. Add olive oil to pot and stir to combine.
  3. Add onions and garlic to pot and saute for about 5 minutes or until softened.
  4. Add tomatoes, broth, salt and pepper to pot and stir to combine.
  5. Puree soup mixture using an immersion blender or a food processor.
  6. Add rind from Parmesan cheese wedge to mixture, if using.
  7. Bring mixture to a slow boil.
  8. Add pasta shells to soup.
  9. Reduce heat to low and simmer for about 10 minutes.
  10. Remove undissolved rind from soup.

  11. Stir in spinach, reserving some spinach for topping.

  12. Garnish with additional Parmesan cheese and spinach.

Recipe Notes

I am partial to boxes of chopped tomatoes that are unsalted and don't contain added preservatives. However, 2 14.5 ounce cans of diced tomatoes can be substituted in this recipe. South Beach Diet Phase 1 - do not add pasta.

Nutrition Facts
Easy Tomato Florentine Soup with Pasta
Amount Per Serving
Calories 170 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 825mg 34%
Potassium 526mg 15%
Total Carbohydrates 24g 8%
Dietary Fiber 2g 8%
Sugars 6g
Protein 5g 10%
Vitamin A 38%
Vitamin C 30.1%
Calcium 10.3%
Iron 15.9%
* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

Easy Tomato Florentine Soup Recipe with Pasta. This is so delicious!! It's infused with flavor from adding a Parmesan cheese rind to the pot while cooking. Whole wheat pasta that cooks with the soup and fresh baby spinach leaves make this a super healthy recipe that is ready in under 30 minutes

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Comments

  1. How can you go wrong when a Parmesan rind is added? So good.

  2. This looks so delicious! Perfect for this time of year, like you said! Pinned!

  3. Yum- I have a bag of parmesan rinds in the fridge just waiting to be used- thanks!

  4. These are the type of recipes I like because they are healthy and easy AND taste delicious! Thanks so much, especially for the idea on the Parmesan rind. Che bello!

  5. I keep my rinds in the freezer. Love all the flavor they add. I just adore the added vegetables by throwing spinach in.

  6. What a lovely soup. The vibrant color is amazing. I too am in love with tomato soup, in all it’s many permutations. Thanks for reminding me about the “parmesan rind” trick. It really does make a difference. 🙂

  7. We always save our Parmesan rinds for soups and stew, too. It’s amazing how much flavor they can add! I’m a long-time fan of tomato soup, and this one looks so satisfying.

  8. This looks like just the kind of soup I need today. So perfect and I love the added spinach and parm!

  9. You can’t go wrong with a parmesan rind in you pot of soup! This looks amazing!

  10. Gotta make a huge batch of this and freeze some! I love that you can make a whole meal out of this..nice and hearty.

  11. I love parmesan! This soup looks so comforting and delicious!

  12. Your soup sounds so amazingly simple but delicious! Perfect for weeknight cooking. And I love the quote about too much parm on pasta–amen to that!

  13. I never thought I would even like tomato soup and coming form an Italian household we never had it growing up, too much like sauce. But this past fall I had a version at the Big Potluck conference in PA and fell in love, super yummy!

  14. Oh, yes parmesan rind is just like magic. I add it to risotto, soups, pasta sauces…it just makes everything so much better.

    We love soup and tomato soup is one of my favorites; maybe it’ll be what’s for dinner in our house tonight.

  15. I also compulsively save parmesan rinds! I love the idea of popping it into a simmering tomato soup. I will definitely try that trick.

  16. I’m always looking for new and yummy soup recipes, especially this time of year. I’ll put this on my “to make” list ASAP!

  17. I wish I had read your post/recipe ealier haha. I was craving tomato soup like crazy and really wanted some for dinner but didn’t have what I needed. Saving this! I’ve heard of people using the Parmesan Cheese Rinds in their soups but I haven’t tried it yet!

  18. I’ve never used Parmesan rinds for cooking but now it sounds like the best idea ever to me! I’ll need to try it out!

  19. This soup looks amazing! Tomato soup is my fave, but I haven’t figured out a way to get my kids to eat it – parmesan rinds may do the trick!! 😀

  20. Once I realized that real tomato soup was not Campbell’s, it’s really grown on me. Love that you simmer a Parmesan rind in this one. I always have a ton of those in the freezer!

  21. This looks delicious – and fresh tomatoes are so good for you. Thanks for sharing – I definitely will freeze some of this.

  22. Sherry Hayes says:

    Do you have the nutritional information likes calories etc? This sounds amazing.

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