This tomato Florentine soup is packed with fresh tomatoes, spinach and loads of vitamin C. It's incredibly easy to make, and it's fun to eat too, thanks to the small pasta shells nestled in it.
Tomato Florentine Soup
What’s tasty, tomatoey and full of pint-size pasta shells? This tomato Florentine soup, of course. Some days just call for a nearly effortless meal that’s delicious and fun to eat for the entire family. As an added bonus, this tomato Florentine soup recipe features loads of vitamin C in every bowlful. Enjoy!
Ingredients for Tomato Florentine Soup
- Garlic: Fresh garlic makes this tomato soup recipe even more delicious.
- Tomatoes: What is tomato Florentine soup without the tomatoes? Fresh tomatoes make this soup taste like it’s made entirely from homemade ingredients.
- V8 vegetable juice: The Spicy Hot version of V8 brings just a little heat to every bite. It also contains loads of vegetable juices for added nutrition.
- Small pasta shells: The pasta makes this soup heartier and, let’s be honest, more enjoyable. What’s not to love about those little pasta shells?
- Fresh baby spinach: Baby spinach brings its own nutrition, plus lots of color to contrast with the soup. It’s the spinach that makes this a Florentine tomato soup.
- Fresh or dried basil: Basil adds an aromatic essence to this tomato Florentine soup. Besides, basil and tomatoes are practically made for each other.  
Directions
Step 1: Saute the garlic and start the soup
In a large saucepan, saute the garlic in olive oil for about one minute. Add the tomatoes, cooking and stirring for 5 to 10 minutes, or until they’re tender. Add the vegetable juice, pasta, salt and pepper, and bring the liquid to a boil.
Step 2: Finish cooking the soup
Cover the pan, reduce the heat and simmer the soup for 20 to 25 minutes, or until the pasta is tender. Stir in the spinach and basil and cook five minutes longer, or until the spinach is wilted.
Tomato Florentine Soup Variations
- Add onions: Saute diced or sliced onions along with the garlic in the pan, before adding the rest of the soup ingredients. Feel free to add more garlic at this phase as well, for added deliciousness.
- Add zucchini or yellow squash: You know that massive amount of zucchini and squash growing in the garden? Here’s the perfect way to use some of it: Just cut it into slices and add it to the pan when you add the tomatoes and V8.
- Top with Parmesan cheese: Cheese on tomato soup? Yes, please!
How to Store Tomato Florentine Soup
Store any leftover tomato Florentine soup in an airtight container in the refrigerator, where it will keep for three to four days. Let the soup cool before placing it in storage containers.
Can you freeze tomato Florentine soup?
Yes, tomato Florentine soup can be frozen to save for another day! Place it in zippered freezer bags with the air pressed out, then set them flat in the freezer. This soup keeps for about three months, frozen. Thaw it in the refrigerator for about 12 hours before reheating it in a saucepan over medium heat.
Tomato Florentine Soup Tips
Is tomato Florentine soup vegan?
Yes, this tomato Florentine soup recipe is vegan—even the pasta shells are vegan.
Can I use different pasta?
Yes, feel free to substitute another favorite pasta variety for the shells in this tomato Florentine soup recipe. Choose small bowtie or farfalle pasta, small rotini or mini elbow macaroni; any small variety will work well.
How can I reduce the sodium?
Use the low-sodium version of Spicy Hot V8 vegetable juice; it has far less sodium compared with the standard Spicy Hot V8. Feel free to cut back on, or even eliminate, the salt added to this recipe as well.
Tomato Florentine Soup
Prep Time
40 min
Cook Time
25 min
Yield
9 servings
Ingredients
- 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
Directions
- 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.
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
Recipe Creator
