Tomato Florentine Soup Recipe

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When I get a craving for this soup in summer, I head ouside and pick garden-fresh tomatoes and basil. Use whatever kind of pasta you have on hand. —Engracia Salley, Bristol, Rhode Island
TOTAL TIME: Prep: 40 min. Cook: 25 min.
MAKES:9 servings
TOTAL TIME: Prep: 40 min. Cook: 25 min.
MAKES: 9 servings


  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 8 medium tomatoes, chopped
  • 4 cups spicy hot V8 vegetable juice
  • 3/4 cup uncooked small pasta shells
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 package (10 ounces) fresh baby spinach
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil


  1. In a large saucepan, saute garlic in oil for 1 minute. Add tomatoes; cook and stir for 5-10 minutes or until tender. Add the vegetable juice, pasta, salt and pepper; bring to a boil.
  2. Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender. Stir in spinach and basil. Cook 5 minutes longer or until spinach is wilted. Yield: 9 servings.
Originally published as Tomato Florentine Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p138

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Nadrosluved User ID: 5108063 107839
Reviewed Jan. 4, 2012

"I love this soup!!! It was great and I would not only make it again I want to share it with my kids!!!!"

ryanrobert User ID: 1676229 142991
Reviewed Oct. 25, 2011

"I made this soup today for lunch with some of my home-grown tomatoes. My husband and I both thought it was excellent. High-end restaurant quality. I did cut back a little on the olive oil and the salt due to dietary restrictions, but it was still perfect."

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