Florentine Tomato Soup Recipe

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You'll come away satisfied after spooning into a bowl of this fresh-tasting soup. "It's chock-full of delicious ingredients," assures Joan Clements from Wheatland, Indiana.
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:5 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 5 servings


  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1-1/2 cups water
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon chicken bouillon granules
  • 1/4 teaspoon pepper
  • 3/4 cup uncooked medium egg noodles
  • 1 package (10 ounces) frozen chopped spinach, thawed

Nutritional Facts

One serving equals 72 calories, 301 mg sodium, 5 mg cholesterol, 13 gm carbohydrate, 4 gm protein, 2 gm fat. Diabetic Exchanges: 1 starch.


  1. In a saucepan, saute green pepper and onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, water, basil, bouillon and pepper; bring to a boil. Stir in noodles; reduce heat. Simmer for 10 minutes. Add spinach; cook until noodles are tender. Yield: 5 servings.
Originally published as Florentine Tomato Soup in Taste of Home April/May 1999, p17

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Reviewed Nov. 12, 2013

"I didn't really care for this. It turned out very thick, and was extremely bland even after I added a few pinches of salt to my bowl. Fairly hearty for a soup, due to its thickness, but not something I'd make again."

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