Easy Tomato Florentine Soup
This easy Tomato Florentine Soup combines crushed tomatoes, Italian herbs, and plenty of fresh baby spinach in a rich tomato broth. It's made in one pot in just 30 minutes, without cream or blending.
Servings 4 servings
Calories 132kcal
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
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and soften for 3-4 minutes. Add garlic, basil, oregano, and tomato paste, and sauté for about 1 more minute.
- Add crushed tomatoes, vegetable broth, salt, and pepper to the pot and stir to combine. Bring the mixture to a slow boil. Reduce heat to low and simmer for about 10 minutes.
- Stir in baby spinach and cook for about 2-5 minutes or until wilted.
- Taste the soup and add more salt and pepper as needed. Ladle into bowls and sprinkle with grated Parmesan cheese, if desired.
Notes
Low-sodium ingredients: I prefer low-sodium broth and unsalted tomatoes so I can control the soup's salt. Since sodium levels vary by brand, taste and adjust the salt and pepper as needed before serving.
Pasta variation: Add small pasta shapes, such as shells, elbows, or ditalini, with the crushed tomatoes and broth. Simmer until the pasta is tender, adding additional vegetable broth as needed to maintain the desired consistency. Cooking time may increase depending on the pasta shape.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium-low heat or in the microwave until hot, stirring occasionally.
Freezing: Let the soup cool slightly, then refrigerate promptly in shallow containers. Once chilled, transfer to freezer-safe containers, leaving room for expansion. I like to store it in individual containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat until hot. The spinach may be softer after freezing, but the soup should still taste delicious.
Nutrition
Serving: 1.25cups | Calories: 132kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 469mg | Potassium: 895mg | Fiber: 6g | Sugar: 11g | Calcium: 125mg | Iron: 4mg
