Tomato Florentine Soup is a simple, tasty, and alluring dish that pleases the palate and brings a delicious soup to the palate.

Tomato Florentine Soup

Tomato Florentine Soup
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: Italian
Serves: 8 servings
  • 4 Cups sliced carrots
  • 1 1/4 Cups chopped celery
  • 1 Cups chopped onions
  • 4 each cloves garlic, minced
  • 1/4 Cup olive oil
  • 1 Cup uncooked pasta, such as penne, or fusilli
  • 2 each 28 fluid ounce cans tomato puree
  • 30 fluid ounces chicken broth
  • 10 ounce package frozen spinach, thawed and drained
  • 2 Cups water
  • 1 Cup dry white wine
  • 2 Tablespoon Worcestershire Sauce
  • 1/3 Cup brown sugar, packed
  • 2 Tablespoons dried parsley flakes
  • 1 Tablespoon salt
  • freshly grated Parmesan or Parmigiano-Reggiano cheese
  1. Saute carrot, celery, onion and garlic in oil in a large Dutch oven over medium heat until tender. Add tomato puree and the remaining ingredients except the pasta and cheese; stir well.
  2. Bring to a boil; cover, reduce heat and simmer one hour and 25 minutes, stirring occasionally.
  3. Stir in pasta.
  4. Simmer uncovered, 20 to 30 minutes, or until pasta is tender.
  5. To serve, ladle soup into individual bowls and sprinkle with Parmesan cheese.


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