Some days just call for a warm bowl of comfort, you know? I remember one chilly Tuesday when I wanted something hearty but didn’t have the energy for a big fuss.

I rummaged through my pantry, and this beautiful soup was born. It felt like a warm hug from the inside out.

My simple tomato florentine soup is now my go-to meal for busy weeknights or lazy weekends. It’s a pot of pure, simple happiness that I just know you’re going to love as much as my family does.

Why You’ll Love Tomato Florentine Soup?

It’s a super easy one-pot meal for those busy nights.
This yummy soup is ready in under thirty minutes flat.
You use simple ingredients you probably already have in your pantry.
It is a hearty and satisfying meal the whole family loves.
The clean-up is an absolute breeze, which is a huge win!

Ingredients You’ll Need

You probably have most of these things waiting for you! For the exact amounts, just look at the recipe card below.

Diced tomatoes: I use these for a lovely, chunky texture in my soup.
Tomato soup: This gives your soup that classic, creamy, and comforting tomato base.
Beef broth: I love the rich, deep flavor beef broth adds to this soup.
Water: We need this to get the perfect soupy consistency we all love.
Sweet onion chopped: A sweet onion adds a mild, wonderful flavor without being too sharp.
Clove garlic minced: You can’t have a good soup without a little bit of garlic!
Rotini uncooked: These fun little spirals are perfect for catching all the yummy sauce.
Dried basil: This herb gives your soup that classic, warm Italian-style taste.
Italian seasoning: My little secret for adding a whole bunch of flavor in a jiffy.
Spinach chopped: This adds a pop of color and a whole lot of healthy goodness.

Equipment You’ll Need

Large Pot or Dutch Oven: I love my stainless steel pot for making soups. It heats everything so evenly and keeps the soup nice and warm for serving. You can use any large pot you have on hand.
Wooden Spoon or Spatula: A simple wooden spoon is my go-to for stirring everything together. It won’t scratch my pot, and it just feels right in my hand, you know? It gets the job done perfectly.

How to Make Tomato Florentine Soup

Making this soup is as easy as pie! We’ll just sauté, simmer, and stir our way to a perfect meal.

Step 1 – Sauté the veggies. First, heat 1 tbsp olive oil in your large pot over medium heat. Add your 1 chopped sweet onion and cook for about 5 minutes until it’s soft.

Step 2 – Add the garlic. Now, toss in 2 minced garlic cloves. Stir them around for about one minute. You’ll know they are ready when your whole kitchen starts to smell amazing. Be careful not to burn it!

Step 3 – Pour in the liquids. Next, pour in the diced tomatoes, tomato soup, 4 cups beef broth, and 2 cups water. Give it all a good stir to mix it up.

Step 4 – Add seasonings and pasta. Time to add 1 tsp dried basil and 1 tsp of Italian seasoning. Bring the soup to a boil. Once it’s bubbling, stir in your 1 ½ cups uncooked rotini pasta.

Step 5 – Simmer the soup. Now, turn the heat down to low. Let the soup simmer for about 10-12 minutes, or until the pasta is tender. Make sure to stir it every once in a while.

Step 6 – Wilt the spinach. Finally, remove the pot from the heat. Stir in the 5 oz of chopped spinach. The heat from the soup will wilt it down in just a minute or two. Serve it up hot!

Tips for the Best Tomato Florentine Soup

Want to make the best soup ever? Here are a few little secrets I’ve learned along the way.

Don’t overcook the rotini, or it will turn mushy in your leftover soup later on.
Use fresh spinach if you can! The flavor is so much brighter than frozen spinach.
For a creamier soup, you can add a little splash of heavy cream at the end.
Feel free to toast some crusty bread with garlic butter for dipping into the soup.
A little sprinkle of parmesan cheese on top of each bowl is simply divine.

Variations and Substitutions

Feel like mixing things up a bit? Go for it! This soup is super flexible and forgiving.

Swap the beef broth for vegetable broth to easily make this a vegetarian meal.
Use any small pasta you have on hand, like ditalini, shells, or elbow macaroni.
Add some shredded rotisserie chicken for a big boost of yummy, easy protein.
Toss in some canned white beans or chickpeas to make the soup even heartier.
For a little kick of spice, add a pinch of red pepper flakes with the seasonings.

Make-Ahead and Storage Tips

You can chop your onion and garlic ahead of time to make dinner even faster.
Store any leftover soup in an airtight container in the fridge for up to 3 days.
The pasta will soak up the broth, so you may need to add more when reheating.
I don’t recommend freezing this soup, as the pasta can get very mushy when thawed.
To reheat, just gently warm the soup in a pot on the stove until it’s hot.

FAQs

Can I use fresh tomatoes?

Yes, you can! Just chop up about 4 cups of fresh Roma tomatoes. You might need to add a little more broth or a small can of tomato sauce for a soupier base.

Can I make this soup gluten-free?

Absolutely! Just use your favorite brand of gluten-free rotini or another small pasta shape. Make sure to cook it according to the package directions, as times can vary.

What can I serve with this soup?

This soup is a full meal on its own! But it’s also wonderful served with a simple side salad, a gooey grilled cheese sandwich, or some warm, crusty bread.

My soup is too thick. What can I do?

No problem at all! Just stir in a little more beef broth or water until it reaches the consistency that you like. It’s an easy fix that works every time.

Can I use other greens besides spinach?

You sure can! Chopped kale or Swiss chard would also be delicious in this soup. Just be sure to add them with the pasta, as they take longer to cook down.