Tomato Florentine Soup with Pasta
Warm, comforting, and bursting with flavor, this Tomato Florentine Soup with Pasta is the ultimate cozy meal packed with wholesome ingredients. A hearty medley of sautéed onion, carrot, celery, and garlic forms the base of this vibrant soup, enriched with vegetable broth and canned crushed tomatoes for a comforting, robust flavor. Dried Italian seasoning, a touch of sugar, and black pepper bring out the perfect balance of sweet and savory notes. Tender pasta and fresh spinach are stirred in just before serving, adding delightful texture and freshness. Ready in just 45 minutes, this easy, one-pot vegetarian soup is perfect for weeknight dinners or meal prep, and it’s beautifully finished with optional Parmesan cheese and fresh basil for a dash of indulgence. Ideal for fans of Italian-inspired recipes, it’s as satisfying as it is simple!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Carrot, diced
- 1 medium Celery stalk, diced
- 4 cloves Garlic, minced
- 6 cups Vegetable broth
- 28 ounces Crushed tomatoes (canned)
- 2 teaspoons Dried Italian seasoning
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Small dried pasta (e.g., ditalini, orzo, or small shells)
- 4 cups Fresh spinach, chopped
- 0.5 cup Parmesan cheese, grated (optional, for garnish)
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the vegetable broth and crushed tomatoes. Stir to combine.
Add the dried Italian seasoning, sugar, salt, and black pepper to the pot. Stir well and bring the soup to a simmer.
Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld together.
While the soup is simmering, cook the pasta separately according to the package instructions. Drain and set aside.
Once the soup is done simmering, stir in the chopped fresh spinach and cooked pasta. Cook for another 2-3 minutes until the spinach is wilted and everything is heated through.
Taste the soup and adjust the seasonings if needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil leaves, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1201 mg | 52% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 11.2 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 254 mg | 20% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1039 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
