This warm, comforting Tomato Florentine Soup is ideal for cold weather. Made with straightforward, wholesome ingredients, it delivers big flavor and pairs beautifully with plenty of toppings for a cozy meal.
The Best Tomato Florentine Soup
A steaming bowl of homemade soup is a simple pleasure on a chilly day. This easy Tomato Florentine Soup warms you up and fills the kitchen with an inviting aroma. The recipe is flexible—serve it with your favorite garnishes and get creative with toppings to make it your own.
Looking for More Tomato Soup Recipes?
If you enjoy tomato soup, try a creamy tomato basil variety or pair any tomato soup with a warm grilled cheese for an extra comforting meal.
What You Will Need
- butter – a bit to sauté the vegetables (olive oil works too).
- minced garlic & yellow onion – the flavor base.
- carrots & celery – classic soup vegetables for texture and depth.
- chicken broth – or vegetable broth for a vegetarian version.
- crushed tomatoes & tomato paste – create the rich tomato base.
- Italian seasoning, kosher salt, ground black pepper & red pepper flakes – simple seasonings that enhance the soup.
- lemon zest – brightens and lifts the flavors.
- coconut sugar – a touch of sweetness; brown sugar is a fine substitute.
- parmesan rind – optional, but adds savory depth.
- orzo – cooks like pasta and makes the soup heartier; substitute another small pasta or rice if preferred.
- fresh spinach leaves – stirred in near the end so they quickly wilt.
- serving suggestions: crusty or grilled bread, homemade croutons, grated parmesan, fresh basil or parsley.
How To Make Tomato Florentine Soup
Start by heating a large pot or Dutch oven over medium-high heat. Add the butter and let it melt, then sauté the minced garlic and onion until fragrant. Add the carrots and celery, season lightly with salt and pepper, and cook 3–5 minutes until the onion softens.
Stir in the crushed tomatoes, tomato paste, broth, coconut sugar, lemon zest, Italian seasoning, black pepper, red pepper flakes and salt. Add the parmesan rind if using, cover, and simmer 15–20 minutes so the flavors meld.
A few minutes before serving, stir in the fresh spinach so it wilts quickly. While the soup simmers, cook orzo in a separate pot according to package directions until al dente, then drain and set aside.
Best Ways To Serve Tomato Florentine Soup
Serve a scoop of cooked orzo in each bowl, ladle the hot soup on top, and finish with grated or shaved parmesan and fresh basil or parsley. A slice of buttered sourdough or other crusty bread is excellent for dipping.
Recipe FAQ
- Orzo: We like orzo for its size and texture, but any small pasta or rice works well.
- Vegan: Use olive oil instead of butter and vegetable broth instead of chicken broth.
- Protein: Add cooked Italian sausage, shredded chicken, or cannellini beans for extra protein.
- Freezing: Freeze the cooled soup (without orzo) in a freezer-safe container for up to 3 months. Cook fresh orzo when ready to serve.
If you try this recipe and enjoy it, please leave a star rating and a brief review with any substitutions you used—feedback helps others and is appreciated.
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Tomato Florentine Soup Recipe
Ingredients
- 2 tablespoons butter (sub extra virgin olive oil)
- 1 teaspoon garlic, minced
- 1 yellow onion, minced
- ½ cup carrots, sliced and quartered
- ½ cup celery, thinly sliced
- 3-4 cups chicken broth (or vegetable broth)
- 15 ounces canned crushed tomatoes
- 12 ounces canned tomato paste
- 1 tablespoon coconut sugar
- 1 teaspoon lemon zest
- 1 ¼ teaspoons kosher salt
- 1 teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- pinch red pepper flakes
- 1 parmesan rind (optional)
- 2 cups cooked orzo
- 2 handfuls fresh baby spinach leaves
Serving Suggestions:
- crusty bread
- homemade croutons
- parmesan cheese, grated or shaved
- fresh basil, chopped
Instructions
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Sauté Veggies: Heat a Dutch oven or large pot over medium-high heat. Add 2 tablespoons butter and let it melt, then add 1 teaspoon minced garlic until fragrant (about 1–2 minutes). Add the minced onion, carrots and celery, season with salt and pepper, and sauté 3–5 minutes until the onion softens.
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Combine: Stir in 3–4 cups chicken or vegetable broth, 15 ounces crushed tomatoes, 12 ounces tomato paste, 1 tablespoon coconut sugar, 1 teaspoon lemon zest, 1 ¼ teaspoons kosher salt, 1 teaspoon Italian seasoning, ¼ teaspoon ground black pepper and a pinch of red pepper flakes.
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Simmer: Add 1 parmesan rind if using, cover, and simmer 15–20 minutes. Taste and adjust seasoning.
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Orzo: Meanwhile, cook orzo in a separate pot according to package directions until al dente. Drain and set aside.
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Serve: A few minutes before serving, stir 2 handfuls fresh baby spinach into the soup so it wilts. Place orzo in bowls, ladle soup over top, and garnish with parmesan, fresh basil or parsley and crusty bread.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Store soup and orzo separately.
- Parmesan Rind: The rind is optional but adds extra savory depth. Save a wedge of parmesan to use the rind in soups and grate the rest for serving.
- Nutrition Info: Nutrition calculations exclude optional toppings, which vary by amount used.
Nutrition
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Carbohydrates: 25g
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Protein: 5g
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Fat: 3g
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Sodium: 912mg