Name: Easy Tomato Florentine Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 Tablespoon olive oil; 1 cup diced onion; 3 garlic cloves (minced or pressed); ½ teaspoon dried basil; ½ teaspoon dried oregano; 1 Tablespoon tomato paste; 28 ounces crushed tomatoes; 1½ cups vegetable broth, low-sodium; ¼ teaspoon salt; ¼ teaspoon pepper; 5 ounces baby spinach leaves; Parmesan cheese to sprinkle over top (optional)

This easy tomato Florentine soup recipe combines crushed tomatoes, onion, and garlic with lots of fresh baby spinach. It's a tasty rustic soup that comes together in one pot in 30 minutes.

Bowl of tomato Florentine soup with a thick crushed tomato broth, wilted baby spinach, and diced onions, served on a colorful striped tablecloth with Parmesan cheese in the background.

Notes from my kitchen

This delicious tomato Florentine soup is one of my go-to soup recipes because it works an entire bag of spinach into the meal. It's thick and full of tomato flavor, with a little tomato paste and dried basil and oregano adding extra depth. Paired with a sandwich or salad, it turns lunch into something special.

I use a combination of canned and fresh ingredients, so I usually have what I need to make it. And since the tomatoes are already crushed, I don't even need to drag out a blender.

I've never felt the need to add cream. But I do love a sprinkle of Parmesan cheese or a few Parmesan cheese crisps on top!

Marjory

Ingredients

Here's what you'll need to make this tomato Florentine soup recipe:

Of special note:

Crushed tomatoes - I've used chopped tomatoes in the past, but I now prefer crushed tomatoes because they create a thick, slightly textured soup without needing to puree it with an immersion blender or food processor. It's one less step and one less appliance to clean!
Baby spinach leaves - Fresh baby spinach is tender, and the stems are soft enough to leave on. You can remove the stems if you want, and you can tear or roughly chop larger leaves before adding them to the soup.
Low-sodium products: I prefer low-sodium broth and tomatoes so I can control the salt in the finished soup. Since sodium levels vary by brand, you may need to add more salt and pepper to taste.

Pasta variation: In the past, I've added shells or ditalini to make the soup heartier for my family. These days, I leave the pasta out to keep the carbs down.

The recipe card below includes ingredient amounts, step-by-step instructions, and nutritional information.

How to make tomato Florentine soup

Use these pictures as a guide when you make the recipe. The steps go pretty quickly, so prep all ingredients and have them ready before you start.

Sauté onion, garlic, and seasonings

Diced onions, garlic, tomato paste, basil, and oregano sautéing in a large pot with a green spatula.

Cooking the tomato paste, garlic, and dried herbs for about a minute helps develop their flavor before adding the tomatoes and broth.

Add crushed tomatoes and vegetable broth

Crushed tomatoes and vegetable broth combined with sautéed onions and seasonings in a pot to make tomato Florentine soup.

If you are making a variation of this recipe with pasta, add it now and cook until tender.

Stir in spinach

Fresh baby spinach leaves piled into a pot of tomato Florentine soup, ready to be stirred into the tomato base.

It may look like a lot of spinach at first, but it quickly wilts down into the tomato broth.

Simmer

Tomato Florentine soup in a large pot with wilted spinach distributed throughout the thick, red tomato broth.

Once the spinach has wilted, the soup is ready to serve. Taste and adjust the seasonings before ladling it into bowls.

What to serve with tomato Florentine soup

Grilled cheese is a classic pairing, and there's no need to get fancy. But if you do want something extra special, serve it with my Monte Cristo grilled cheese. You can't go wrong with my Parmesan Kale Salad topped with chicken or shrimp, either.

Would you like more easy, healthy, carb-conscious recipes?

Join our email list

Notes from my kitchen

Ingredients