Tomato Florentine Soup I

Tomato Florentine Soup I

31 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  MARBALET

“Lovely to look at, even lovelier to taste! Freezes well.”

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Adjust Servings

Original recipe yields 6 servings



  1. Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
  2. Add cooked pasta and cook for 10 minutes longer.

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Reviews (31)

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Make sure to use a small pasta if possible.



This was so easy to make, and so delicious! Instead of adding cooked pasta to the soup, I added a cup of uncooked ditalini about 10 or 15 minutes before serving. My husband loved it!



I was pleasantly surprised by this recipe. It was beautiful to look at and taste great. I goofed and put 16 oz of spinach instead of 10, so to balance it out, I added a can of crushed tomoates. As another posted suggested, I substituded ditalini for the macaroni, I also swirled in a tablespoon of butter at the end, for mouth feel, and sprinkled grated parmesan over each serving. This was great, I will make again. Thanks Holly!

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Amount Per Serving (6 total)

  • Calories
  • 106 cal
  • 5%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 21.5 g
  • 7%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 735 mg
  • 29%

Based on a 2,000 calorie diet



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Garden Fresh Tomato Soup


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Oatmeal and Tomato Soup