This Tomato Florentine Soup is a wonderfully, rich-flavored tomato soup with some delicious additions.
Turning traditional tomato soup into Tomato Florentine Soup is a delicious idea! Florentine is a term borrowed from classic French cuisine. It refers to dishes cooked with fresh spinach. My three cheese chicken penne florentine and my chicken florentine salad fall into that category!
This tomato soup has additions of fresh spinach, red wine and elbow macaroni. That makes it a much heartier meal than most soup recipes.
- olive oil
- dried oregano, basil and thyme
- salt and freshly ground black pepper
- dry red wine
- chicken or vegetable broth
- beef or vegetable broth
- canned crushed tomatoes
- elbow macaroni
- fresh baby spinach leaves
- balsamic vinegar
- Parmesan cheese
How to prepare this soup to be gluten-free:
Make sure the brands of broth you’re using are known to be gluten-free. Use gluten-free pasta (or leave the pasta out of the recipe).
How to make Tomato Florentine Soup:
The full, printable recipe is at the end of this post.
The soup is finished off by stirring in a little bit of balsamic vinegar. It turns out to be much like an Italian-style tomato soup.
Ladle the Tomato Florentine Soup into bowls.
Sprinkle shredded or grated Parmesan cheese on top. Enjoy!
- Use any red wine to add to this soup.
- The recipe calls for using both chicken and beef broth. You can use all of one or the other, if you’d like. or you can use all vegetable broth instead.
- Elbow macaroni is a great pasta to use for adding to soups. You might also consider using mini farfalle or shells, orzo or ditalini.
The Best Tomato Soup Recipes:
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Tomato Florentine Soup
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 4 medium garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- freshly ground black pepper, to taste
- ⅓ cup dry red wine
- 2 cups low sodium, fat free chicken broth
- 2 cups low sodium beef broth
- One 28-ounce can crushed tomatoes, with juices
- ½ cup uncooked elbow macaroni
- 6 ounces fresh baby spinach, rinsed and stems removed
- 1 tablespoon balsamic vinegar
- ¼ cup freshly grated Parmesan cheese, for topping
- In a large soup pot over medium heat warm the oil; add onion and garlic and sauté until tender, about 5 minutes.
- Stir in the spices and then wine. Add the broth and tomatoes. Bring to a boil. Add the macaroni. Reduce the heat to medium and cook uncovered, until the macaroni is tender, about 10 minutes.
- Add the spinach and cook until wilted, stirring occasionally, about 5 minutes longer. Stir in the vinegar.
- Ladle the soup into bowls and sprinkle with Parmesan cheese.
- To prepare this recipe as GLUTEN FREE, just be sure to use a brand of broth that is designated as GF, and sub GF pasta for regular pasta (or leave it out).
- If you are preparing this recipe as DAIRY FREE, leave off the Parmesan cheese.
- *You can use all vegetable broth if you want to keep this vegetarian.