Delight in the comforting classic Tomato Florentine Soup made with fresh ingredients and a burst of Italian flavor that will warm your heart and home. This delightful soup is perfect for fall days and night comfort, infusing your kitchen with the aroma of herbs and savory tomatoes.
In my family, this recipe is more than just a meal; it’s a tradition. Every Sunday, my grandmother would invite everyone over for lunch, each bowl of her Tomato Florentine Soup garnished with freshly grated Parmesan. This beautiful ritual made every spoonful feel like a warm embrace from her. Cooking this dish takes me back to those cherished times, surrounded by laughter and love.
Why You’ll Love This Recipe
This Tomato Florentine Soup is a hearty and wholesome meal that’s both easy to make and reflective of traditional Italian Comfort Food. Packed with fresh spinach and tomatoes, it brings a nutrition punch without sacrificing taste. The short preparation time makes it ideal for busy weeknights, and the medley of garlic, basil, and oregano creates a savory complexity that elevates this soup as a family favorite.
Ingredients Notes
Using the freshest ingredients will enhance the flavors of this dish. Opt for organic tomatoes and fresh spinach for a more robust taste. If fresh isn’t available, canned tomatoes can serve as a substitution. For a dairy-free version, you can skip the Parmesan or substitute with nutritional yeast.
Recipe Steps
Step 1
Start by heating olive oil in a large pot over medium heat. Sauté chopped onions and garlic until fragrant.
Step 2
Add the tomatoes, fresh or canned, together with their juices. Stir in the basil and oregano, allowing the flavors to meld, and bring to a gentle simmer.
Step 3
Add a cup of vegetable stock or water to the pot to reach your desired consistency. Let it simmer for about 10-15 minutes.
Step 4
Gently stir in the fresh spinach leaves, allowing them to wilt into the soup, and adjust seasoning with salt and pepper to taste.
Step 5
Ladle the soup into bowls, serving immediately with a sprinkle of Parmesan cheese or a dairy-free alternative.
Storage Options
This soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove over low heat to prevent separating or overcooking the spinach.
Variations & Substitutions
For a richer flavor, add a splash of balsamic vinegar or Red Wine while the soup simmers. If you’re looking for a protein boost, consider incorporating chickpeas or white beans. Gluten-free bread croutons add a delicious crunch for those avoiding gluten.
Serving Suggestions
Tomato Florentine Soup is perfect for any occasion. Serve it as an appetizer at a dinner party or as a standalone light meal. Accompany with a side of Crusty Bread or a fresh garden salad for a full meal experience during lunch or dinner.
Frequently Asked Questions
Can I make this soup ahead of time? Absolutely, Tomato Florentine Soup is an ideal candidate for make-ahead preparation. You can prepare it a day in advance. The flavors develop even further when it sits, making it even more delicious when reheated.
What can I pair with this soup for a fuller meal? Pair this soup with a crusty loaf of sourdough or a crisp Caesar salad to enhance the meal’s heartiness. Additionally, a Grilled Cheese sandwich is an excellent accompaniment for dunking.
Is there a way to thicken the soup? If you prefer a thicker consistency, consider adding a small amount of tomato paste or pureeing a portion of the soup and stirring it back into the pot.
Tomato Florentine Soup Recipe
Ingredients
Main Ingredients
- 2 tablespoons olive oil extra virgin
- 1 medium onion chopped
- 3 cloves garlic minced
- 28 ounces canned tomatoes crushed
- 4 cups vegetable broth
- 1 cup small pasta such as orzo
- 4 cups fresh spinach chopped
- 1 teaspoon dried basil
- 0.5 teaspoon salt to taste
- 0.25 teaspoon ground black pepper to taste
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Stir in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add pasta to the pot and cook for about 8 minutes, or until pasta is just tender.
- Stir in spinach and basil, and cook for another 2 minutes until the spinach is wilted. Season with salt and pepper to taste.
