Tomato Florentine Soup

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Tomato Florentine Soup

A Creamy, Satisfying, One-Pot Tomato and Spinach Soup

If you enjoy comforting soups that balance freshness with rich flavor, this Tomato Florentine Soup will quickly become a staple in your kitchen. Unlike classic smooth tomato soups, this Florentine-style version offers a delightful combination of textures and flavors. Tender onions, creamy cannellini beans, vibrant tomatoes, and fresh spinach come together in a velvety broth enriched with seasonings and a touch of cream.

This recipe is wonderfully versatile. It is light enough to enjoy in warm months thanks to the brightness of crushed tomatoes and fresh greens, yet hearty enough for cold-weather cooking. The entire dish comes together in one pot in just over 30 minutes, making it ideal for simple weeknight meals or cozy weekend lunches.

Serve it with a slice of warm crusty bread or a classic grilled cheese sandwich to complete the experience. A sprinkle of freshly grated Parmesan on top adds a beautiful finishing touch.

Why You Will Love This Soup

  • A flavorful twist on traditional tomato soup
  • Filled with spinach, beans, and aromatic herbs
  • Ready in 35 minutes
  • Easy to make in one pot
  • Creamy, comforting, and nourishing

Ingredients

  • 2 tablespoons olive oil
  • 1 Vidalia onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon tomato paste
  • 2 cups chicken stock or vegetable stock
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup tomato sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 can (15.5 ounces) cannellini beans, drained and rinsed
  • 3/4 cup heavy cream
  • 2 cups fresh baby spinach
  • Freshly grated Parmesan cheese for serving (optional)

Step-by-Step Instructions

1. Prepare the Aromatics

Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the diced onion and cook for 2 to 3 minutes, or until it becomes translucent and soft. Stir in the minced garlic and allow it to cook for about 30 seconds, just until fragrant.

2. Build the Flavor Base

Sprinkle the Italian seasoning into the pot and add the tomato paste. Stir well to coat the onions and garlic. Continue cooking for 1 to 2 minutes until the tomato paste deepens in color. This step enhances its natural sweetness and adds richness to the broth.

3. Add the Tomatoes and Broth

Pour in the stock, crushed tomatoes, and tomato sauce. Season with salt, smoked paprika, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Let the soup simmer for 5 minutes to allow the flavors to meld.

4. Add the Beans

Stir in the cannellini beans and let them heat through for 2 to 3 minutes. They add creaminess and depth to the soup without overpowering the tomato base.

5. Finish with Cream and Spinach

Slowly pour the heavy cream into the pot while stirring. Add the baby spinach one handful at a time, stirring after each addition until the leaves wilt and blend into the soup.

6. Serve

Ladle the soup into bowls and top with freshly grated Parmesan cheese, if desired. Serve warm with toasted bread or your favorite sandwich.

Storage

Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring between each interval to avoid scorching the cream.
Freezing is not recommended due to the creamy base.

Variations

  • Add Heat: A pinch of crushed red pepper flakes adds warmth without overwhelming the dish.
  • Lighten It Up: Replace heavy cream with half-and-half for a slightly thinner, lighter broth.
  • Homemade Touch: Use homemade stock or homemade Italian seasoning to elevate the flavor even more.

 

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