
Tomato Florentine Soup
Total Time
Prep: 40 min. Cook: 25 min.
Yield
9 servings
This tomato Florentine soup is packed with fresh tomatoes, spinach and loads of vitamin C. It's incredibly easy to make, and it's fun to eat too, thanks to the small pasta shells nestled in it.
Ingredients
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 8 medium tomatoes, chopped
- 4 cups spicy hot V8 vegetable juice
- 3/4 cup uncooked small pasta shells
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (10 ounces) fresh baby spinach
- 3 tablespoons minced fresh basil or 1 tablespoon dried basil
Directions
- In a large saucepan, saute garlic in oil for 1 minute. Add tomatoes; cook and stir for 5-10 minutes or until tender. Add the vegetable juice, pasta, salt and pepper; bring to a boil.
- Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender. Stir in spinach and basil. Cook 5 minutes longer or until spinach is wilted.
Nutrition Facts
1 cup: 120 calories, 5g fat (1g saturated fat), 0 cholesterol, 376mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 4g protein.
When I get a craving for this soup in summer, I head ouside and pick garden-fresh tomatoes and basil. Use whatever kind of pasta you have on hand.
—Engracia Salley, Bristol, Rhode Island
Recipe Creator
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