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Tomato Florentine Soup with Pasta Recipe

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 170kcal


  • 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


  • 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.


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.


Calories: 170kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 825mg | Potassium: 526mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1900IU | Vitamin C: 24.8mg | Calcium: 103mg | Iron: 2.9mg