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+ servings

Tomato Florentine Soup

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Tomato florentine soup is perfect for spring. Carrots, celery, fresh tomato, garlic and spinach swimming in a tomato infused vegetable broth. Just add rice!
Course Soups, Stews & Chilis
Cuisine American
Keyword rice, soup, spinach, spring, Tomato
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 6 servings
Calories 97
Author Laurie McNamara


  • 1 cup diced yellow onion
  • 1 cup sliced carrot half moons
  • 3/4 cup diced celery
  • 1 medium tomato chopped
  • 2 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 quarts vegetable broth
  • ounces baby spinach about 2 handfuls
  • teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • cups cooked long grain white rice
  • freshly grated Parmesan Reggiano for serving
  • minced fresh parsley for garnish


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


Serving: 1bowl | Calories: 97kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1880mg | Potassium: 274mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5572IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 1mg