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Even though this easy Tomato Florentine Soup with pasta is ready in under 20 minutes, it will taste like it cooked all day. It's infused with flavor from a Parmesan Cheese rind that simmers along with the pasta. Make extra to freeze!
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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. It's also nice with a few Parmesan crisps scattered over the top.
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?
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!)
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.)
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!
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.
Also, be sure to make a double batch of tomato florentine soup, because it freezes beautifully.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Easy Tomato Florentine Soup with Pasta
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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
- 1½ 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
- Melt butter in a large pot over medium heat.
- Add olive oil to pot and stir to combine.
- Add onions and garlic to pot and saute for about 5 minutes or until softened.
- Add tomatoes, broth, salt and pepper to pot and stir to combine.
- Puree soup mixture using an immersion blender or a food processor.
- Add rind from Parmesan cheese wedge to mixture, if using.
- Bring mixture to a slow boil.
- Add pasta shells to soup.
- Reduce heat to low and simmer for about 10 minutes.
- Remove undissolved rind from soup.
- Stir in spinach, reserving some spinach for topping.
- Garnish with additional Parmesan cheese and spinach.
Notes
Nutrition
Erin says
I also compulsively save parmesan rinds! I love the idea of popping it into a simmering tomato soup. I will definitely try that trick.
Bea says
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.
Brenda@Sugar-Free Mom says
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!
Jill Silverman Hough says
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!
Stephanie @ Back For Seconds says
I love parmesan! This soup looks so comforting and delicious!
Ashley @ Wishes and Dishes says
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.
Amanda @ The Wholesome Dish says
You can't go wrong with a parmesan rind in you pot of soup! This looks amazing!
Angie says
This looks like just the kind of soup I need today. So perfect and I love the added spinach and parm!
Cookin Canuck says
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.
Susan@LunaCafe says
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. 🙂
Christie says
I keep my rinds in the freezer. Love all the flavor they add. I just adore the added vegetables by throwing spinach in.
Mary Brighton @ BrightonYourHealth says
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!
Lauren @ Eating with a Purpose says
Yum- I have a bag of parmesan rinds in the fridge just waiting to be used- thanks!
Elizabeth @ Enjoy Every Bite says
This looks so delicious! Perfect for this time of year, like you said! Pinned!
Kristen @ A Mind Full Mom says
How can you go wrong when a Parmesan rind is added? So good.