Tomato Florentine Soup
This Tomato Florentine Soup is packed with tons of flavor...and it's ready in less than 30 minutes! It's a great way to warm up on a cold day!
Servings: 6 servings
Calories: 357kcal
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow onion diced
- 2 tsp minced garlic
- ½ Tbsp brown sugar
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tsp dried Italian seasonings
- 2 28-oz. cans crushed tomatoes, preferably San Marzano variety
- 4 cups vegetable broth or low-sodium chicken broth
- 2 cups small pasta such as ditalini pasta, mini penne or macaroni
- 2 cups fresh baby spinach stems removed
- 1 Tbsp balsamic vinegar
- {optional} croutons
- Parmesan cheese grated
Instructions
- Using a Dutch oven or large soup pot, add olive oil and place over medium heat. Once hot, add onion and saute, stirring occasionally, for 4-5 minutes.
- Add garlic, brown sugar, salt, pepper and Italian seasonings; stir and continue cooking for 2-3 more minutes.
- Add tomatoes (undrained) and broth. Bring to a boil over medium-high heat and then reduce heat to medium.
- Add pasta and cook uncovered for 5 minutes, stirring occasionally.
- Add spinach and simmer for 5-7 more minutes, or until spinach has wilted and pasta is tender.
- Stir in balsamic vinegar.
- Top with {optional} croutons and grated Parmesan cheese before serving.
Nutrition
Calories: 357kcal | Carbohydrates: 67g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 797mg | Potassium: 1126mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1515IU | Vitamin C: 28.8mg | Calcium: 133mg | Iron: 5mg
