Tomato Florentine soup has a rich tomato based broth with hearty veggies including spinach and added noodles for a flavorful, simple dish.

Looking for a comforting and delicious soup recipe that will warm your soul on a chilly evening? Look no further than this tomato Florentine soup. Packed with rich flavors and wholesome ingredients, this recipe is perfect for those seeking a hearty and nutritious meal.
I’ll guide you through the step-by-step process of creating this soup from scratch. From sautéing the aromatic vegetables to simmering the soup and adding the perfect blend of herbs and spices.
So, get ready to indulge in a bowl of warmth and delight with this tomato Florentine soup Recipe. It’s the ultimate comfort food that will leave you craving for more.
How To Make Tomato Florentine Soup
Ingredients needed
- Crushed tomato
- Elbow macaroni noodles
- Spinach
- Celery
- Basil
- Garlic
- Onion
- Oregano
- Grated parmesan
- Granulated sugar

Making the tomato Florentine soup recipe
- To start, prep all the veggies before starting because the recipe will move a bit fast.
- In a large pot, toss in the celery, onion and garlic. Cook until they are soft and fragrant.
- Next, add in the chopped basil and cook it about 15 seconds before adding in the crushed tomatoes. After, add in the water and bring to a simmer.
- Add in the herbs and after the broth has started to bubble add in the noodles. Cook the noodles for 10-12 minutes which is normally the package timing.
- When the noodles are done cooking turn off the heat and add in the spinach. Allow the spinach to cook and wither from the leftover heat and add in the sugar, then salt and pepper to taste.
- Lastly, serve the soup with the grated parmesan across the top and enjoy.
Great soup recipes to try next
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!

Tomato Florentine Soup
Ingredients
- 2 rib celery, minced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced or pressed
- 1/4 cup basil, chopped
- 28 ounce can of crushed tomatoes
- 2 cup water
- 1 teaspoon dried oregano
- 1 cup elbow macaroni, dry
- salt & pepper to taste
- grated parmesan to taste
Instructions
- To start, prep all the veggies before starting because the recipe will move a bit fast.
- In a large pot, toss in the celery, onion and garlic. Cook until they are soft and fragrant.
- Next, add in the chopped basil and cook it about 15 seconds before adding in the crushed tomatoes. After, add in the water and bring to a simmer.
- Add in the herbs and after the broth has started to bubble add in the noodles. Cook the noodles for 10-12 minutes which is normally the package timing.
- When the noodles are done cooking turn off the heat and add in the spinach. Allow the spinach to cook and wither from the leftover heat and add in the sugar, then salt and pepper to taste.
- Lastly, serve the soup with the grated parmesan across the top and enjoy.