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This one-pot tomato florentine soup is easy to make for busy weeknights, and sure to be a new favorite. A thick soup made from a hearty tomato base, full of fresh veggies and tender noodles. It’s quick, easy, and so comforting!
What Makes This Recipe So Good
- Tomato Florentine soup is a hug in a bowl! The tomato base is full of flavor, with soft veggies, spinach, and tender macaroni sprinkled in. Such a classic and hearty soup that even the pickiest of eaters will love.
- It’s quick and easy to make. Everything comes together in one pot, which means way less cleanup. Sauté the veggies, cook the macaroni, then add fresh spinach and it’s ready to serve. Perfect for busy weeknights, or if you want a no-fuss meal!
- This soup is a great make-ahead option. You can make a bigger batch at the beginning of a week if you want it to carry you through to the weekend. Refrigerate leftovers in an airtight container and reheat in the microwave or stovetop. For freezing, portion the soup into one large airtight container, or multiple smaller containers to easily reheat individual portions.
Chef’s Tips
- Be sure to add the spinach to the soup right at the end! Adding it too soon will make the spinach wilt. It’ll continue to cook once you have removed the pot from heat.
- This soup is hearty enough to be a full meal, but it also works well as a side! If you want some bread to serve with the soup, you can pair it with air fryer garlic bread. Or, sneak some more veggies into your meal with delicious broccoli cornbread. You can go with a classic soup/salad combo as well- what’s more comforting than grilled cheese and tomato soup?!
More Delicious Soups You’ll Love
- Mexican Chili
- Hazelnut Soup with Parsnips
- Kale and White Bean Soup
- Instant Pot Potato Leek Soup
- Shrimp and Corn Soup
- Creamy Cajun Chicken Pasta Soup
- Healthy Zuppa Toscana
- 15 Bean Soup
- Chunky Chicken Noodle Soup
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Tomato Florentine Soup
Ingredients
For the Tomato Florentine Soup
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 large carrots peeled, chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt more or less to taste
- ¼ teaspoon freshly cracked black pepper more or less to taste
- 2 tablespoons tomato paste
- 1 28-ounce can diced tomatoes
- 32 ounces chicken broth or vegetable broth
- 1 cup dry macaroni
- 2 cups chopped spinach
Suggested Toppings (Optional)
- freshly grated parmesan
- freshly chopped parsley
Equipment
- Large pot with lid
- large wooden spoon
Instructions
- Heat pot over medium heat. When pot is warm, add olive oil and swirl pan to distribute oil across surface. Continue heating pot until oil is hot and shimmering.
- When oil is hot, add chopped onion, carrots, celery, and garlic. Stir to incorporate, then sauté until tender, approximately 5 to 7 minutes.
- When veggies are tender, add Italian seasoning salt, pepper, and tomato paste. Stir to incorporate, then simmer 1 minute.
- Add diced tomatoes and chicken broth. Stir well, scraping up any bits of onion or garlic that may be stuck to bottom of pan. Increase heat under pot to medium-high and bring liquid to boil.
- Once broth begins to boil rapidly, add dry macaroni to pot and stir well. Boil noodles 8 minutes or until just al dente.
- When macaroni is cooked to al dente, add chopped spinach to pot. Stir to incorporate, then remove pot from heat.
- Portion soup into serving bowls. Top with freshly grated parmesan cheese and chopped parsley if desired and serve immediately.
Notes
- Make It Gluten-Free: Use gluten-free macaroni and be sure your broth is completely gluten free.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Delicious!!
So glad you enjoyed it, Sharon!