Lovely to look at, even lovelier to taste! Freezes well.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add cooked pasta and cook for 10 minutes longer.

Nutrition Facts

106.3 calories; 4.4 g protein; 21.5 g carbohydrates; 0 mg cholesterol; 734.9 mg sodium. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/19/2003
Make sure to use a small pasta if possible. Read More
(24)

Most helpful critical review

Rating: 3 stars
10/11/2005
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 Campanelle pasta and you could still barely tell there was pasta in it. I think this recipe needs some tweeking...thanks anyway. Read More
(6)
49 Ratings
  • 5 star values: 34
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/19/2003
Make sure to use a small pasta if possible. Read More
(24)
Rating: 5 stars
04/10/2003
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! Read More
(20)
Rating: 5 stars
02/06/2005
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. As another posted suggested I substituded ditalini for the macaroni I also swirled in a tablespoon of butter at the end for mouth feel and sprinkled grated parmesan over each serving. This was great I will make again. Thanks Holly! Read More
(19)
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Rating: 5 stars
12/20/2010
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 pasta and with the condensed soup I was a little weirded out since I don't like it so I tasted the soup and added the condensed a little at a time, ended up using about 1/2 a can of the soup. Next time I'll just leave it out and use a can of tomato sauce. Thanks for the recipe. Read More
(11)
Rating: 4 stars
01/04/2008
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. Read More
(11)
Rating: 5 stars
03/24/2007
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 shredded Parmigiano-Reggiano cheese on top and a slice or two of French bread for dipping. Even those who don't like tomato soup will love this classic. Read More
(9)
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Rating: 5 stars
04/10/2003
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! Read More
(9)
Rating: 5 stars
12/10/2003
This soup was excellent -- packed with flavor. I used Orzo pasta (uncooked)which worked very well. Read More
(8)
Rating: 5 stars
01/19/2006
I LOVE LOVE LOVE this soup! On top of that it's so healthy...you can't lose. Perfect paired with a green salad. The first time I made it I thought it was a little bland. From then on I added 1/4 tsp. crushed red pepper and it helps SO much! I use acini de pepe pasta and it works so well. We will make this for years to come!! Read More
(7)
Rating: 3 stars
10/11/2005
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 Campanelle pasta and you could still barely tell there was pasta in it. I think this recipe needs some tweeking...thanks anyway. Read More
(6)