Ingredients45 m servings 106 cals
- Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
- Add cooked pasta and cook for 10 minutes longer.
Per Serving: 106 calories; 1.5 g fat; 21.5 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 735 mg sodium. Full nutrition
ReviewsRead all reviews 34
This soup was o.k. I didn't have nutmeg, so maybe that was why the flavor was lacking. I thought there was WAY too much spinach and I love spinach! Also, I added about 2 cups of cooked Campan...
This was so easy to make, and so delicious! Instead of adding cooked pasta to the soup, I added a cup of uncooked ditalini about 10 or 15 minutes before serving. My husband loved it!
I was pleasantly surprised by this recipe. It was beautiful to look at and taste great. I goofed and put 16 oz of spinach instead of 10, so to balance it out, I added a can of crushed tomoates...
Very good soup! Doubled the amount of pasta. I tasted the soup before I added the condensed soup and without it, I would have given this recipe a full 5 stars.
Yummy! I've been looking for a Tomato Florentine soup close to the one I had at a little bagel shop I used to work for, this one came very close, and my husband loved this! I used small shell pa...
This soup was excellent -- packed with flavor. I used Orzo pasta (uncooked)which worked very well.
My girlfriend (and all her friends!) loved this recipe when I made it and gave some to her. She even made it herself once. It was super easy!
This soup went from good to great when I added a half cup of cream just before I took it off the stove. Double this recipe to make a fantastic next day snack. You also can't go wrong with some...