Tomato Florentine Soup
A hearty and comforting one-pot tomato soup filled with tender pasta and healthy spinach. This incredibly easy recipe is perfect for busy weeknights and makes a satisfying meal that the entire family will enjoy.
Ingredients
- 1 (28-oz) can diced tomatoes, undrained
- 1 (10.75-oz) can condensed tomato soup
- 1 tbsp olive oil
- 1 sweet onion (chopped)
- 2 cloves garlic minced
- 4 cups beef broth
- 2 cups water
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 1 ½ cups uncooked rotini pasta
- 5 oz fresh spinach (chopped)
- salt and pepper to taste
Instructions
- Sauté onion: Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add 1 chopped onion and cook for 5 minutes until soft and translucent.
- Cook garlic: Add 2 minced garlic cloves and cook for 1 more minute until fragrant. Be careful not to let the garlic burn, as it can turn bitter very quickly.
- Add liquids and seasonings: Pour in the can diced tomatoes, can tomato soup, 4 cups of beef broth, and 2 cups of water. Stir in 1 tsp of basil and 1 tsp of Italian seasoning.
- Boil and add pasta: Bring the soup to a boil. Stir in the 1 ½ cups of uncooked rotini, reduce the heat to low, and let it simmer for 10-12 minutes, or until the pasta is tender.
- Wilt spinach and serve: Remove the pot from the heat. Stir in the 5 oz of fresh chopped spinach until it has wilted. Season with salt and pepper to taste and serve immediately.
Notes
- For a vegetarian option, simply swap the beef broth for vegetable broth.
- This soup is best enjoyed fresh, as the pasta will soak up the broth.
- Add a splash of heavy cream at the end for an even richer soup.
- Top individual bowls with grated Parmesan cheese for extra yummy flavor.
- Serve this delicious soup with a side of crusty bread for dipping.