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
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
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
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
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
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
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
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
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
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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. 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!
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.
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.
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.
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!!
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.
