Tomato Florentine Soup II

Tomato Florentine Soup II

13 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Karen

“This is a very hearty, delicious soup. Spinach and other vegetables are simmered in a complex tomato base. Served with salad or sandwich, it makes a complete meal.”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar. Whisk these ingredients together, then add the celery, carrots, spinach, zucchini and pasta.
  2. Simmer over medium low heat for 30 minutes, or until all vegetables are to desired tenderness. Season with nutmeg, salt and pepper to taste.

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Reviews (13)

Rate This Recipe


This was so fast and easy. I just doubled the recipe and threw it in the crock, boy was that an easy meal. Grilled cheese goes great with this one too. Thanks for the recipe Karen. DA



The broth was a bit too thick for my tastes, and as a previous reviewer said, the veggies were a bit undercooked. Tomato Florentine soup is not the same thing as plain Tomato soup and usually I like Tomato Florentine broth a bit thinner and more seasoned. My husband enjoyed it but I think if I were to make this again I would cut back on some of the tomato ingredients (most likely the paste) and add more chicken stock for flavor and consistency. I would also recommend adding some of your favorite soup seasonings to spice it up a bit. Not a bad soup, just nothing amazing.



I cooked this soup and found the whole family loved it. It was easy to prepare and cooked quickly. With vegetables from the garden this was a nice meal, I served soup, salad and sandwiches.

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Amount Per Serving (5 total)

  • Calories
  • 100 cal
  • 5%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 21.8 g
  • 7%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 950 mg
  • 38%

Based on a 2,000 calorie diet



previous recipe:

Tomato Soup I


next recipe:

Oatmeal and Tomato Soup