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Tomato Spinach Soup

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
  • Total Time
    Prep: 15 min. Cook: 45 min.
  • Makes
    10 servings (2-1/2 quarts)


  • 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


  • 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.

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Average Rating:
  • gremaux
    Feb 10, 2021

    No comment left

  • 7833louis
    Nov 4, 2016

    Great soup, especially with garden tomatoes! Took to luncheon. Next time we had a luncheon everyone requested I bring it again! Very flavorful!

  • Jarvisfamily
    Jan 5, 2016

    This soup is amazing! So full of flavor. It is warming me up on this cold day! Only change was that I used a white onion, because that was all I had left on hand.

  • Jan2
    Jun 8, 2014

    Made this last night. Yummy! Will make again before spinach finishes, for freezer. My changes....used 1large onion, added 1 garlic clove, and omitted the salt. .

  • kcsings2much
    Apr 12, 2013

    This is so yummy! Added some minced garlic and a bay leaf (make sure to remove before adding spinach or you might not find it!). Everything we used was low sodium and we did not add the salt it called for but the garlic added a flavor boost. Very heart healthy recipe!

  • baconsurf
    Mar 27, 2012

    Absolutely fantastic!!! The first time I made, I used 4 "extra large' bouillon cubes. It has such a deep, rich flavor, but was a bit salty. Made the second time and used regular sized ones, and it was still delicious, just not as 'beefy.' I also added zucchini the second time and it got a bit soft, but was still good. Great recipe! Makes a ton too!

  • kennedy22
    Jan 20, 2012

    LOVED IT!!! I had 2 cups of mushrooms so used both, otherwise followed exactly. Will be making this again!

  • shericannon
    Mar 27, 2008

    No comment left

  • sbaaco
    Feb 22, 2008

    No comment left