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Tomato Florentine Soup - A Cozy, Flavorful Classic

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 celery stalk, diced
  • 1 teaspoon dried Italian seasoning (or 1/2 tsp dried basil + 1/2 tsp dried oregano)
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes, or whole peeled tomatoes hand-crushed
  • 4 cups low-sodium vegetable or chicken broth
  • 1 bay leaf
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1/2 cup small pasta (like ditalini, orzo, or small shells) or 1/3 cup white rice
  • 5–6 ounces fresh baby spinach (about 5 packed cups)
  • Salt and freshly ground black pepper, to taste
  • 1–2 teaspoons red wine vinegar or lemon juice, to finish
  • Grated Parmesan cheese, for serving (optional)
  • 2–3 tablespoons heavy cream or half-and-half (optional, for a silky finish)
  • Fresh basil or parsley, chopped (optional garnish)

Method
 

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt. Cook 5–6 minutes until softened, stirring occasionally.
  2. Add garlic and spices: Stir in the garlic, Italian seasoning, and red pepper flakes. Cook 30–60 seconds until fragrant.
  3. Build the base: Add tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. This step deepens the tomato flavor.
  4. Add tomatoes and broth: Pour in crushed tomatoes and broth. Add the bay leaf and sugar if using. Bring to a gentle boil.
  5. Simmer: Reduce heat and simmer 10 minutes to let the flavors meld. Taste and season with salt and pepper.
  6. Add pasta or rice: Stir in the pasta (or rice) and simmer until tender, about 8–10 minutes for small pasta, 12–15 for rice. Stir occasionally to prevent sticking.
  7. Stir in spinach: Remove the bay leaf. Add the spinach in batches, stirring until just wilted, about 1–2 minutes.
  8. Finish the soup: Off the heat, add vinegar or lemon juice to brighten. Swirl in cream if using. Adjust salt and pepper.
  9. Serve: Ladle into bowls and top with Parmesan and fresh herbs if you like. Serve with crusty bread or a grilled cheese.