“Lovely to look at, even lovelier to taste! Freezes well.” - by MARBALET
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- Add cooked pasta and cook for 10 minutes longer.
Nutrition
Amount Per Serving (6 total)
- Calories
- 106 cal
- 5%
- Fat
- 1.5 g
- 2%
- Carbs
- 21.5 g
- 7%
Based on a 2,000 calorie diet
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Reviews (29)
Rate This Recipe
SWELLSVILLE
"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!..." See more"
BLUESKYCOOK
"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 ..." See moreanother 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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