Easy Tomato Florentine Soup Recipe with Spinach
This creamy and delicious Tomato Florentine Soup recipe is the perfect side dish for a grilled cheese sandwich, or it can stand on it’s own! My tomato soup recipe is made in one pot, without an immersion blender. It’s creamy, slightly chunky from the veggies, and absolutely delicious! I love to make a large pot of this on Sunday night and we have it for lunch all week long! I promise you will love this easy tomato florentine soup – it’s one of my favorite Italian recipes, and it’s absolutely perfect for a chilly day.
I love this creamy tomato soup so much! In fact, I have a few soup recipes that I love. Try my chicken escarole soup, Tuscan soup with tortellini, or my creamy sausage pumpkin soup! All of my soups are one pot recipes – all you need is a dutch oven and some simple ingredients for a comforting meal the whole family will love.
Top your finished soup with freshly grated Parmigiano Reggiano! Don’t forget to serve this hot soup with a fresh loaf of bread on the dinner table – yum! This soup is like a warm hug – and it takes very little effort (and not a long time) to make!
Why You’ll Love This Recipe
- It’s Easy – This recipe is easy to make and requires just a few simple ingredients. Plus, it’s fast!
- It’s Customizable – You can add pasta, sausage, extra veggies, or anything you’d like!
Ingredients
- Onion – Onions are the foundation of any great soup, offering a sweet, aromatic base when cooked down. Make sure they’re finely diced to blend seamlessly into the soup. Yellow onions are ideal for their balance of sweetness and astringency.
- Garlic- Minced garlic punches up the flavor, bringing a warm, earthy tone to the soup. Mince it finely to distribute its flavor thoroughly. Fresh garlic will give you a more potent flavor than pre-minced versions.
- Tomato Paste – This concentrated flavor booster adds richness and a deep, almost caramelized tomato flavor to your hearty soup recipe. Cooking it for a few minutes before adding liquids helps enhance its flavor and color.
- Crushed Tomatoes – Crushed tomatoes are indispensable for creating the soup’s body and bringing a bright, tangy tomato flavor. Choose high-quality canned tomatoes for the best taste, as they are often picked and packed at peak ripeness.
- Chicken Broth – It forms the liquid base of your soup, adding a gentle, savory depth. Using broth instead of water enriches the overall flavor. Opt for low-sodium broth to control the salt level in your soup.
- Heavy Cream – Heavy cream ives your soup a luxurious, creamy texture without overpowering the tomato flavor. You can use half-and-half for a lighter version, but for full decadence, stick with heavy cream.
- Dried Basil and Oregano – These herbs complement the tomatoes beautifully, adding a classic Italian flavor profile. Rub the dried herbs between your fingers before adding them to release more flavor.
- Spinach – Fresh spinach adds color, texture, and nutritional value. It wilts down nicely, blending into the soup without overpowering other flavors. Always rinse fresh spinach thoroughly to remove any grit.
- Parmesan Cheese – Optional for garnish, it adds a salty, umami kick that finishes the soup perfectly! Use freshly grated Parmesan for the best flavor and texture.
Substitutions and Additions
- Chicken Broth → Vegetable Broth – Swap out the chicken broth for vegetable broth to make this soup vegetarian-friendly. It will still impart a rich, savory flavor while keeping the dish suitable for different dietary preferences. I do not suggest using beef broth for this!
- Baby Spinach → Kale – I just love kale in soups! It adds a bit more texture than a bed of spinach, but it’s so hearty and fibrous it’ll add a nice crunch!
- Red Pepper Flakes – Add some heat with the addition of red pepper flakes.
- Add Pasta – ditalini pasta, macaroni, or even tortellini would be really delicious in this easy soup recipe!
- Parmigiano Reggiano Rind – If you have a Parmigiano Reggiano rind handy.. use it! Add it to the soup before it simmers for extra umami and depth of flavor.
Step by Step Instructions
Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the finely diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add Tomato Paste: Stir in the tomato paste and cook for about 3-4 minutes, allowing it to caramelize slightly, which deepens the flavor of the soup.
Add Crushed Tomatoes and Broth: Add the crushed tomatoes and vegetable broth. Stir well to combine everything.
Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld.
Add Cream and Seasonings: Stir in the heavy cream (or coconut cream), and more seasonings. Continue to simmer for another 5 minutes. Adjust seasoning to taste.
Add Spinach: Add the finely chopped spinach to the pot and cook for an additional 2-3 minutes, until the spinach is wilted and tender.
Serve: Ladle the soup into bowls. If using, sprinkle with grated Parmesan cheese and top with homemade garlic croutons. Serve hot with crusty bread.
Tips and Notes
- Simmer with a Parmesan Rind – For an extra boost of umami and richness, add a Parmesan cheese rind to the soup while it simmers. The rind infuses the soup with a subtle cheesy flavor that complements the creamy tomato base perfectly. Just make sure to remove and discard the rind before serving.
- Low and Slow – Allow your soup to simmer gently after adding the tomatoes and broth. A slow simmer helps the flavors meld better without reducing the liquid too quickly, ensuring each spoonful is rich and flavorful.
Serving Suggestions
- Wine Pairing – For a perfect match, choose a Sauvignon Blanc with its crisp acidity to cut through the cream or a lightly oaked Chardonnay for its complementary buttery notes. Alternatively, a light and zesty Pinot Grigio or a herbal, minerally Vermentino will beautifully harmonize with the soup’s rich and herbal flavors.
- With Bread – Serve this soup with a nice dinner roll or better yet, homemade no-knead focaccia bread!
- With Crostini – This would pair really well with my sausage crostini, almost like an open-faced sandwich!
Storage and Reheating Instructions
Storage
- Refrigerate – Allow the soup to cool to room temperature. Store in airtight containers in the refrigerator for up to 4 days.
- Freeze – Place cooled soup in freezer-safe containers or bags. Freeze for up to 3 months.
Reheating
- Stovetop – Heat the soup over medium-low heat, stirring occasionally until hot.
- Microwave – Warm in a microwave-safe bowl in 1-minute intervals, stirring between each, until heated through.
- From Freezer – For best results, thaw overnight in the refrigerator, then follow the instructions above.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Tomato Florentine Soup Recipe with Spinach
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 5 cloves garlic minced
- 6 tablespoons tomato paste double-concentrated is best
- 2 28-ounce cans crushed tomatoes
- 4 cups chicken broth or vegetable broth for a vegetarian option
- 1.25 cups heavy cream or coconut cream for a dairy-free option
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 1/4 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon granulated sugar
- 1 parmesan rind optional, adds rich flavor
- 4 cups fresh spinach finely chopped
Instructions
Combine your Seasonings:
- The key to any good soup is seasoning throughout cooking. Mix together your salt, pepper, dried oregano and dried basil. Use a bit of this mixture to season throughout the steps of this recipe.
Make the Soup:
- Heat the olive oil in a large pot over medium heat. Add the finely diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute as well as some of your reserved seasoning.
- Stir in the tomato paste and cook for about 3-4 minutes, allowing it to caramelize slightly, which deepens the flavor of the soup.
- Add the crushed tomatoes and vegetable broth. Stir well to combine everything and add more seasoning. Stir in the granulated sugar.
Simmer the Soup:
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld.
Add Cream and Seasonings:
- Stir in the heavy cream and remaining dried basil, dried oregano, salt, and pepper. Continue to simmer for another 5 minutes. Adjust seasoning to taste.
Add Spinach:
- Add the finely chopped spinach to the pot and cook for an additional 2-3 minutes, until the spinach is wilted and tender.
Serve:
- Ladle the soup into bowls. If using, sprinkle with grated Parmesan cheese and top with homemade garlic croutons. Serve hot with crusty bread.