Tomato Pasta and Spinach Soup
Warm up your kitchen with this comforting and wholesome Tomato Pasta and Spinach Soup recipe, a nourishing one-pot meal perfect for busy weeknights or cozy family dinners. Brimming with vibrant flavors, this hearty soup combines the tangy richness of crushed tomatoes and the aroma of dried herbs with tender pasta and nutrient-packed baby spinach. A medley of sautéed vegetables—including onions, carrots, and celery—adds depth and texture, while grated Parmesan and fresh basil provide a finishing touch for elevated taste. Ready in just 45 minutes, this quick and easy recipe is ideal for feeding a crowd, offering six generous servings of deliciousness. Perfectly customizable and packed with vegetables, it saves time without sacrificing flavor. Embrace the ultimate blend of comfort and health with this versatile spinach tomato soup recipe today!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 28 ounces canned crushed tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup uncooked small pasta (e.g., elbow or ditalini)
- 4 cups baby spinach, washed
- 0.5 cup Parmesan cheese, grated (optional)
- 2 tablespoons fresh basil leaves, chopped (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic, diced carrot, and diced celery. Sauté for another 5 minutes until the vegetables are tender.
Add the canned crushed tomatoes, vegetable broth, dried basil, dried oregano, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
Stir in the uncooked pasta and cook for an additional 8-10 minutes until the pasta is tender.
Add the baby spinach to the pot and mix gently until it wilts, about 2 minutes.
Taste and adjust the seasoning with more salt or pepper if needed.
Serve the soup hot, topped with grated Parmesan cheese and fresh basil leaves if desired.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 8748 mg | 380% | |
| Total Carbohydrate | 332.2 g | 121% | |
| Dietary Fiber | 45.9 g | 164% | |
| Total Sugars | 70.0 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1972 mg | 152% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 7021 mg | 149% | |
*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.
