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Tomato Florentine Soup

 Tomato Florentine Soup
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
9 ServingsPrep: 40 min. Cook: 25 min.


  • 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


  • 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.
  • 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.