Tomato Florentine Soup

Monday, June 3, 2019

If you have some garden tomatoes, this soup is worth pulling them out of the freezer for - OR, maybe you just like soup.  It's good any time of the year.

Tomato Florentine Soup

Yield: 6

prep time: 20

cook time: 40

total time: 60


  • 1 cup diced yellow onion
  • 1 cup sliced carrot half-moons (about 1 large to two medium)
  • ¾ cup diced celery
  • 1 medium tomato, chopped
  • 2 cloves fresh garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups vegetable broth
  • 2-1/2 ounces baby spinach (about 2 handfuls)
  • 1-1/2 teaspoons kosher salt
  • ¼ teaspoon black pepper
  • 1 cup pre-cooked orzo
  • freshly grated Parmesan Reggiano, for serving
  • minced fresh parsley, for garnish


  1. Add olive oil to a large Dutch oven or soup pot. Heat over medium, then add the onions, carrots, celery and a few pinches of kosher salt. Cook for 10 to 12 minutes or until tender, then add in the garlic and cook for 1 minute before adding in the chopped tomato and cook for an additional 2 to 3 minutes.

  2. Add in the crushed tomato sauce and pour in the broth, stir and bring to a simmer. Once bubbling; cover, reduce heat to low and cook for 30 minutes.

  3. Next add in the cooked rice and baby spinach, stir until the spinach has wilted and rice is heated through. Lastly, season with salt and pepper.

  4. Ladle soup into bowls and top with Parmesan Reggiano, minced parsley and extra freshly ground black pepper.

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