Tuscan Tomato & Spinach Soup

Why You’ll Adore This Tomato Florentine Soup

This isn’t just another soup recipe; it’s a culinary masterpiece designed for flavor, comfort, and convenience. Here are compelling reasons why this Tomato Florentine Soup will earn a permanent spot in your recipe collection:

• A Complete Meal in a Bowl: Forget the need for multiple courses. This Florentine soup is remarkably filling, offering a harmonious blend of tender pasta, nutrient-rich vegetables, and savory cheese. It’s perfectly balanced to leave you feeling utterly satisfied. For those extra hungry nights, a slice of no-knead cheese bread on the side takes the cozy factor to an unparalleled level.
• Beyond Ordinary Tomato Soup: While classic roasted tomato basil soup holds a special place, sometimes you crave something with more depth and substance. This Tomato Florentine Soup steps up to the plate, delivering a rich, complex flavor profile with a hint of smoky undertones that will captivate your palate and quickly become a family favorite.
• Layers of Irresistible Flavor: The secret to this soup’s incredible taste lies in its foundational sautéed vegetable base. A thoughtful medley of sweet shallots, pungent garlic, earthy carrots, and crisp celery is cooked down with concentrated tomato paste, creating an aromatic foundation. This process infuses every spoonful with a profound, savory flavor that is simply unforgettable.
• Quick and Effortless Weeknight Preparation: Despite its gourmet taste, this soup is surprisingly simple to make, fitting perfectly into a busy weeknight schedule. Most of the cooking time is hands-off simmering, allowing you to focus on other tasks while dinner practically makes itself.
• Healthy and Nutritious: Packed with fresh spinach, carrots, and celery, this soup is a delicious way to boost your daily vegetable intake. Tomatoes provide essential antioxidants, and the addition of pasta and cheese makes it a well-rounded meal.

Essential Recipe Ingredients for Florentine Perfection

Gathering your ingredients is the first step towards creating this magnificent soup. Below is a detailed look at what you’ll need, along with tips for best results and potential substitutions. For precise measurements, please refer to the comprehensive recipe card at the end of this post.

• Butter or Olive Oil: You’ll start with unsalted butter or a good quality extra-virgin olive oil to sauté your aromatics. Both impart a lovely richness, with olive oil offering a slightly fruitier note.
• Vegetable Aromatics: The foundation of flavor begins with shallots, garlic, carrots, and celery. Shallots provide a milder, sweeter onion flavor, while garlic adds its characteristic pungent kick. Carrots and celery contribute essential sweetness and earthy notes, building a robust base.
• Tomato Paste: This is a crucial ingredient for imparting a deep, concentrated tomato flavor to the soup. Don’t skip the step of cooking it briefly; this process caramelizes the sugars, enhancing its richness. In a pinch, a little extra tomato sauce could work, but paste is highly recommended.
• Broth: Use either chicken broth or vegetable broth for the liquid base. High-quality broth significantly impacts the overall flavor. If you find yourself without broth, water can be used, but you might need to adjust seasonings more generously.
• Crushed Tomatoes: A 28-ounce can of crushed tomatoes forms the bulk of our tomato base. For an even deeper, more complex flavor, opt for “fire-roasted” crushed tomatoes.
• Italian Seasoning: A convenient blend of classic Italian herbs like oregano, basil, thyme, and rosemary. If you don’t have Italian seasoning on hand, an equal combination of dried basil and oregano will work wonderfully.
• Fresh Basil: Absolutely essential! Fresh basil brings a bright, aromatic counterpoint to the rich tomato base, distinguishing this soup with its signature fresh taste.
• Salt and Pepper: I recommend using Kosher salt and freshly ground black pepper. Seasoning to taste is key to balancing all the flavors.
• Red Pepper Flakes: For a gentle hint of warmth and a subtle kick, a generous pinch of red pepper flakes is a fantastic addition. Feel free to omit if you prefer a milder soup.
• Lemon Zest: A touch of lemon zest might seem unusual, but it brightens the entire soup, offering a subtle contrast that elevates the flavors without making the soup taste lemony.
• Granulated Sugar: A small amount of granulated sugar is vital for balancing the natural acidity of the tomatoes, creating a smoother, more harmonious flavor profile in the broth.
• Parmesan Cheese: Freshly grated Parmesan cheese is ideal here, as it melts seamlessly into the soup, adding a creamy, salty, umami-rich dimension. Avoid pre-shredded cheese, which often contains anti-caking agents that can hinder smooth melting.
• Macaroni: Small pasta shapes work best in this soup. Elbow macaroni, whether regular or whole-wheat, is a classic choice, providing delightful texture and heartiness.
• Spinach: The “Florentine” star! Fresh baby spinach leaves are preferred because they wilt quickly and seamlessly into the hot soup. If using regular spinach, chop it roughly before adding.
• To Serve: Have extra grated or shaved Parmesan cheese, fresh basil leaves, crusty sourdough bread, and a drizzle of good olive oil ready for garnishing and dipping.

Expert Tips and Creative Variation Ideas

Customize your Tomato Florentine Soup to suit your taste and dietary needs with these helpful tips and imaginative variations:

• For a Thinner Soup: Pasta absorbs liquid over time. If you find your soup too thick, simply add more chicken or vegetable broth, a quarter-cup at a time, until it reaches your desired consistency.
• Make it Vegetarian or Vegan: This recipe is easily adaptable. For a vegetarian version, ensure you use vegetable broth instead of chicken broth. To make it entirely vegan, swap the butter for olive oil and omit the Parmesan cheese. Nutritional yeast can add a cheesy flavor if desired.
• Boost the Flavor Profile: For an even deeper, more complex taste, consider adding a splash of red wine during the sautéing of the aromatics, allowing it to cook down. A pinch of smoked paprika can also introduce a wonderful smoky depth during the simmering stage.
• Skip the Pasta for a Lighter Option: If you’re looking for a low-carb alternative or prefer a lighter soup, simply omit the pasta. The soup remains incredibly flavorful and satisfying without it. You could add zucchini noodles or cauliflower florets instead.
• Make it Meaty: For those who love a protein-packed meal, consider browning some crumbled Italian sausage or ground turkey in the pot before adding the vegetables. Cook until no longer pink, then drain any excess fat before proceeding with the recipe.
• Add Creaminess: For an extra rich and creamy soup, stir in a quarter-cup of heavy cream or half-and-half during the last few minutes of simmering, before adding the spinach.
• Different Pasta Shapes: While macaroni is classic, feel free to experiment with other small pasta shapes like ditalini, orzo, or small shells.
• Boost the Greens: Don’t limit yourself to just spinach! You can also stir in other quick-cooking greens like chopped kale (add a bit earlier to soften) or Swiss chard for added nutrients and color.

Delightful Serving Suggestions

Tomato Florentine Soup is wonderfully versatile and pairs well with a variety of sides. While my kids might ask for garlic fries (and who can blame them?), there are many classic accompaniments that elevate this meal:

• Crusty Bread is a Must: A fresh loaf of warm bread is practically mandatory for soaking up every last drop of that delicious broth. Try my no-knead Dutch oven bread for an impressive homemade option, or indulge in the irresistible cheesy garlic pull-apart bread.
• Classic Grilled Cheese: For the ultimate comfort food pairing, serve your soup with a perfectly golden baked grilled cheese sandwich. For a creative twist, a tuna grilled cheese sandwich offers a delightful flavor contrast.
• Fresh Side Salad: A light, crisp green salad with a simple vinaigrette provides a refreshing counterpoint to the rich soup.
• Croutons: For added crunch and texture, homemade garlic croutons are an excellent topping.
• Wine Pairing: A medium-bodied red wine, such as Chianti or Sangiovese, complements the tomato and herb flavors beautifully.

Storing and Reheating Your Delicious Leftovers

This soup is often even better the next day as the flavors meld and deepen. Here’s how to properly store and reheat any extra servings:

• Refrigerator Storage: Allow any leftover soup to cool completely to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freezer Storage: For longer storage, Tomato Florentine Soup freezes beautifully (especially if you cook the pasta slightly al dente, or even better, cook the pasta separately and add to individual servings upon reheating). Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating on the Stovetop: The best way to rewarm the soup is in a pot over medium heat on the stovetop. Stir frequently until it is heated through.
• Reheating in the Microwave: For individual servings, microwave the soup in a microwave-safe bowl in 1-minute increments, stirring after each, until thoroughly heated.
• Adjusting Consistency: Keep in mind that the pasta will continue to absorb liquid as it sits, potentially making the soup thicker. When reheating, you might need to add a splash of extra chicken or vegetable broth (or even a little water) to achieve your desired consistency.

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Tomato Florentine Soup

by Katerina | Easy Weeknight Recipes

Tomato Florentine soup is deliciously hearty, packed with vegetables, herbs, spinach, and pasta simmered in a tomato-based broth.

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Servings:
6

Ingredients

• 2 tablespoons butter or olive oil
• 1 shallot, chopped
• 4 cloves garlic, minced
• 3 medium carrots, chopped
• 2 celery stalks, chopped
• 2 tablespoons tomato paste
• 5 cups chicken broth or vegetable broth, plus more if needed to adjust thickness
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon Italian seasoning
• ¼ cup fresh chopped basil
• 1 teaspoon Kosher salt, or to taste
• ½ teaspoon freshly ground black pepper
• ⅓ teaspoon red pepper flakes
• 1 teaspoon lemon zest
• ½ tablespoon granulated sugar
• ⅓ cup grated Parmesan cheese
• 1 cup whole-wheat elbow macaroni
• 3 handfuls of fresh baby spinach leaves
• For serving: grated or shaved Parmesan cheese, fresh basil, sourdough bread, olive oil

Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat. Add the chopped shallot and sauté for approximately 2-3 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 20 seconds, or until it becomes fragrant.
2. Stir in the Vegetables: Add the chopped carrots and celery to the pot. Stir well and cook for about 5-7 minutes until the vegetables begin to soften, stirring occasionally to prevent sticking and ensure even cooking.
3. Add the Tomato Paste: Stir in the tomato paste, making sure that all the vegetables are thoroughly coated. Cook for 1-2 minutes, stirring continuously, to enhance the depth of flavor by lightly caramelizing the paste. Be careful not to burn it.
4. Introduce Broth and Tomatoes: Pour in the chicken or vegetable broth, stirring to combine it with the sautéed vegetable mixture. Next, add the crushed tomatoes, including their juices, and stir everything together thoroughly.
5. Season the Soup: Add the Italian seasoning, chopped fresh basil, initial amount of Kosher salt (start with ¾ teaspoon and adjust later), freshly ground black pepper, red pepper flakes, lemon zest, and granulated sugar. Stir all these seasonings into the soup to ensure they are evenly distributed.
6. Simmer and Cook Pasta: Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to medium-low and add the elbow macaroni. Let the soup simmer, cooking the pasta for 15-20 minutes, or until al dente according to package directions. This timing ensures the pasta cooks perfectly within the flavorful broth.
7. Adjust Consistency: As the pasta cooks, it will absorb some of the liquid, thickening the soup. Keep extra broth or water handy to adjust the soup’s consistency to your preference.
8. Melt in the Cheese: Once the soup has simmered and the pasta is cooked, remove the pot from the heat. Gradually stir in the grated Parmesan cheese until it melts completely and is smoothly incorporated into the soup. Removing it from heat helps prevent the cheese from curdling.
9. Finish with Spinach: Add the fresh baby spinach leaves to the pot. Stir gently for about 1-2 minutes, or until the spinach has completely wilted into the soup.
10. Serve and Garnish: Ladle the hot soup into individual serving bowls. Garnish each bowl generously with additional grated or shaved Parmesan cheese and a few fresh basil leaves, as desired. Serve immediately with crusty sourdough bread drizzled with olive oil for a complete and satisfying meal.

Equipment

• Dutch Oven

Nutrition Information (Estimated Per Serving)

Calories: 180kcal |
Carbohydrates: 26g |
Protein: 7g |
Fat: 6g |
Saturated Fat: 3g |
Polyunsaturated Fat: 0.4g |
Monounsaturated Fat: 1g |
Trans Fat: 0.2g |
Cholesterol: 19mg |
Sodium: 1320mg |
Potassium: 318mg |
Fiber: 2g |
Sugar: 5g |
Vitamin A: 5492IU |
Vitamin C: 5mg |
Calcium: 98mg |
Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Step-by-Step Guide: How to Make Tomato Florentine Soup

Creating this flavorful Tomato Florentine Soup is a straightforward process. Follow these detailed steps, accompanied by visual cues, to achieve a perfectly hearty and delicious result.

• Sauté the Shallots and Garlic: In a large pot or Dutch oven, melt your butter or heat olive oil over medium heat. Add the chopped shallots and cook, stirring occasionally, until they turn soft and translucent, which typically takes about 2-3 minutes. Then, stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn it.

• Cook Carrots, Celery, and Tomato Paste: Add the chopped carrots and celery to the pot with the shallots and garlic. Stir well and cook for about 5-7 minutes until the vegetables begin to soften. Then, stir in the tomato paste, making sure it coats all the vegetables, and cook for 1-2 minutes, stirring continuously, to enhance its flavor.

• Combine Broth, Tomatoes, and Seasonings: Pour in the chicken or vegetable broth and stir in the crushed tomatoes. Now, it’s time to infuse the soup with its signature Italian flavors! Add the Italian seasoning, fresh chopped basil, Kosher salt (start with ¾ teaspoon and adjust), freshly ground black pepper, red pepper flakes, lemon zest, and granulated sugar. Stir everything thoroughly to ensure even distribution.
• Boil and Cook Pasta: Increase the heat to bring the soup to a gentle boil. Once boiling, add the elbow macaroni. Reduce the heat to medium-low and let the soup simmer for 15-20 minutes, or until the pasta is cooked al dente. The pasta will cook directly in the broth, absorbing all the wonderful flavors. Remember to have extra broth on hand to adjust consistency if the soup becomes too thick.

• Stir in Cheese and Spinach: Remove the soup from the heat and gradually stir in the grated Parmesan cheese until it melts completely and creates a smooth, creamy texture. Then, gently stir in the fresh baby spinach leaves to the pot. Cook for just 1-2 minutes until the spinach wilts and turns bright green.
• Serve and Garnish: Ladle the hot soup into serving bowls. Garnish each bowl generously with additional grated or shaved Parmesan cheese and a few fresh basil leaves as desired. Serve immediately with a side of crusty sourdough bread, perhaps drizzled with a little extra virgin olive oil, for a truly comforting meal.