Tomato Florentine Soup
on May 13, 2025
Make hearty and healthy Italian-style Creamy Tomato Florentine Soup using my easy recipe. It is great to serve as a light meal.
Here are some more soup recipes that you may like: Chicken Clear Soup, Tomato Plum Soup, Spicy Jambalaya Soup, Tom Kha Soup, Pumpkin Broccoli Soup, and Creamy Chicken Sweet Potato Soup.
There’s just something about a steaming bowl of hot soup that’s like a warm hug on a chilly day or when you’re not feeling your best. Recently, I’ve been a bit under the weather myself, and let me tell you, this Tomato Florentine Soup was exactly what I needed.
When I’m feeling a bit off, I crave soup with a light yet substantial broth, perfect for sipping or slurping, and this one totally hits the mark.
This creamy tomato soup comes together using a few simple ingredients and has become a favorite of my whole family.
About Tomato Florentine Soup
Tomato Florentine Soup is a hearty and healthy dish that originated from Italy. The main ingredients include tomatoes, spinach (Florentine is a term often used to describe dishes containing spinach), onions, garlic, and various herbs and spices.
It often also contains other vegetables, such as carrots and celery, and some variations include pasta or rice.
Top the soup with parmesan crisps, fresh basil leaves, mozzarella cheese, or croutons, and serve with a grilled cheese sandwich, garlic bread, or bruschetta for a comforting meal.
This tomato spinach soup is perfect to sip on a cold day and will pull your entire family to the dinner table in no time.
Ingredients
Diced Tomatoes – Use a can of diced tomatoes to make the base of this soup.
Broth – I used vegetable broth, but you can also use chicken broth or beef broth.
Veggies – You will need onions, fresh garlic, fresh spinach, and fresh Italian basil leaves. I used chopped regular spinach but you can use fresh baby spinach as well.
Others – You will also need light olive oil, salt, freshly cracked black pepper, unsweetened heavy cream, and any small pasta like ditalini or orzo to make this easy tomato florentine soup recipe.
You can add some red pepper flakes to give this tomato soup recipe a spicy kick.
Add some dried Italian seasoning for added flavor.
How To Make Tomato Florentine Soup
Heat 1 tablespoon light olive oil in a large saucepan (or Dutch oven) over medium heat.
Add ½ cup chopped onions and 1 tablespoon minced garlic. Cook until the onions are translucent and the garlic is fragrant, stirring frequently.
Add 1 can (28 ounces) of diced tomatoes and juice from the can to the saucepan. Stir to combine with the onions and garlic.
Add the following ingredients to the saucepan. Bring the mixture to a boil.
- 4 cups vegetable broth
- ½ cup chopped Italian basil leaves
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
Reduce the heat to low and let the soup simmer for about 15 minutes.
In the meantime, cook 1 cup of small pasta in a separate pot according to the package instructions. Once cooked, drain it and run it under water to stop further cooking. Set aside.
After the soup has simmered, blend it until smooth using an immersion blender (or hand blender). If you don’t have an immersion blender, you can also carefully transfer the soup to a regular blender, blend it, and then return it to the saucepan.
Stir in the following ingredients
- 1 cup of chopped spinach
- ½ cup unsweetened heavy cream
- cooked pasta
Let the soup cook for another 5 minutes over low heat.
Taste the soup and adjust the seasoning if necessary.
Serve the soup hot, with a sprinkle of extra chopped basil. You can also top it with some grated parmesan cheese.
Storage Suggestions
Store the leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or microwave until nicely hot before serving again.
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Tomato Florentine Soup Recipe
Ingredients
- 1 tablespoon light olive oil
- ½ cup chopped onions
- 1 tablespoon chopped garlic
- 1 can (28 ounces) diced tomatoes
- 4 cups vegetable broth
- ½ cup chopped Italian basil leaves
- 1 teaspoon salt (or to taste)
- ½ teaspoon cracked black pepper (or to taste)
- 1 cup dry small pasta (like orzo or ditalini)
- 1 cup chopped spinach leaves
- ½ cup unsweetened heavy cream
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add chopped onions and minced garlic. Cook until the onions are translucent and the garlic is fragrant, stirring frequently.
- Add the diced tomatoes and juice from the can to the saucepan. Stir to combine with the onions and garlic.
- Add the vegetable broth, Italian basil leaves, salt, and cracked black pepper to the saucepan. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 15 minutes.
- In the meantime, cook the pasta in a separate pot according to the package instructions. Once cooked, drain it and run it under water to stop further cooking. Set aside.
- After the soup has simmered, use an immersion blender to blend it until it's smooth. If you don't have an immersion blender, you can also carefully transfer the soup to a regular blender, blend it, and then return it to the saucepan.
- Stir in the chopped spinach, unsweetened heavy cream, and cooked pasta. Let the soup cook for another 5 minutes over low heat.
- Taste the soup and adjust the seasoning if necessary.
- Serve the soup hot, with a sprinkle of extra chopped basil. You can also top it with some grated parmesan cheese.
