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Tomato Florentine Soup

 

I can’t think of anything better than a hot brothy soup when you’re kind of feeling under the weather or if the weather is downright chilly.  I’ve been feeling under the weather myself lately, and this Tomato Florentine Soup really did hit the spot.  When I’m not feeling well, I like hot soup with a thin hearty broth that I can slurp up or drink if need be.

This soup has a hearty broth that contains comforting/healing properties from onions, celery and garlic and it warms you right up when you’re chilled and just can’t get warm.  It’s delicious, comforting and satisfying and doesn’t take long to make.

This soup freezes well, so make up a batch and freeze for later, for one of those “feeling under the weather” days.

You can increase or decrease the amount of pasta in this recipe to your liking.  I used 3/4 cup, but feel free to use less.  It will just leave room for more slurping, and what could be wrong with that?

And don’t forget the shaved parmesan cheese when you serve it.  Happy slurping!!

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Tomato Florentine Soup


  • Author: Cindy Gibbs
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 6 Minutes
  • Category: Soup

Ingredients

  • 2 tablespoons butter (you can use canola oil if preferred)
  • 2 cups finely diced onion
  • 2/3 cup diced celery
  • 1 tablespoon minced garlic (from a jar)
  • 3/4 teaspoon sugar
  • 1 cup water
  • 1 carton chicken broth, 32 ounces (or you can use vegetable broth)
  • 1 can diced tomatoes, 14 ounce
  • 1 can tomato sauce, 8 ounces
  • 3/4 cup tiny pasta shells
  • 2 cups fresh spinach, chopped
  • Salt & pepper to taste
  • Fresh grated or shaved parmesan cheese for topping

Instructions

  1. Melt the butter in a large soup pot or dutch oven over medium heat.  Add the onion and celery and saute’ for approximately 6-7 minutes, stirring frequently, until the onions are tender.  Add the garlic and saute’ for about 1 more minute.
  2. Add the water, salt, tomatoes, and tomato sauce and simmer over medium-low heat for about 20 minutes.
  3. Add the pasta and cook for 8 minutes.
  4. Add the spinach and cook for about 2 minutes until the spinach is wilted.
  5. Serve hot with fresh grated or shaved parmesan sprinkled on top.

Notes

  • You can use regular diced tomatoes or Basil Garlic tomatoes in this recipe.  Both are good!
  • I added a tiny bit of sugar to this recipe to help offset the acidity in the tomatoes.  You don’t taste it.

Keywords: soup, tomato soup, tomato florentine soup, spinach, parmesan,

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