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!

Tomato Florentine Soup Recipe with Pasta and Parmesan Cheese

Florentine is my latest twist on classic tomato soup because I just looooove tomato soup. 🙂  You?

It’s based on a basic recipe that stands alone. It can be made “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.)

Anyways, it was the basil variation that got me thinking…

I like to chiffonade baby spinach leaves, just like I do for basil leaves, to pretty up dishes and sneak in some extra vegetables. The result?

Tomato Florentine Soup has been added to our soup rotation.

This was just the right time for yet another tomato soup recipe on The Dinner-Mom blog too 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…


Parmesan Cheese Rind

Parmesan Cheese Rinds

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

But, owed to the fact that I put fresh Parmesan cheese on just about any plate that crosses my path, we end up with a lot of rinds. These 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

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!

East Tomato Florentine Soup Recipe with Pasta

To chiffonade the spinach leaves, stack 6-7 leaves, roll them and cut them into strips with kitchen scissors. Also, be sure to make a double batch of tomato florentine soup, because it freezes beautifully.

5.0 from 1 reviews
Tomato Florentine Soup
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.
Serves: 4 servings
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter or Margarine
  • 1 cup diced onion
  • 1-2 pressed garlic cloves
  • 1 box (26.46 ounces) chopped tomatoes (unsalted)
  • 1½ cups vegetable broth (or chicken broth)*
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Rind from a Parmesan cheese wedge (optional)
  • 1 cup pasta (I used whole wheat)
  • 2 cups baby spinach leaves, julienned
  • Parmesan cheese to sprinkle over top
  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. Top with additional Parmesan cheese.
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.


Tomato Florentine Soup Recipe





  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.

    • I’m so glad that you like it. We suggest that you use an app like My Fitness Pal or Calorie Count to calculate nutrition information.