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Tomato Spinach Soup

7 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 45 min.

Makes

10 servings (2-1/2 quarts)

Updated: Dec. 15, 2022
I first sampled this soup in a local restaurant. After some experimenting with ingredients and seasonings, I finally found a combination my family preferred to the original.—Erna Ketchum, San Jose, California
Tomato Spinach Soup
Tomato Spinach Soup Recipe photo by Taste of Home
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Ingredients

  • 2 large yellow onions, cubed
  • 2 tablespoons olive oil
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 quart water
  • 4 beef bouillon cubes
  • 1 cup sliced fresh mushrooms
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups loosely packed spinach leaves
  • Grated Parmesan or shredded cheddar cheese, optional

Directions

  1. In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired.

Nutrition Facts

1 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 575mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 2g protein.