I have to tell you I have been so sick this week. Ugh! I never get sick but apparently it got to me. I’ve been spending most of the week resting and eating soup for dinners. I haven’t had much of an appetite. I was sick of canned soup so I thought I would make a healthy good for you soup that I have been wanting to make for a while, which is Tomato Florentine. The soup turned out fantastic and I love it and I think you will love it too!
The soup is hardy, filling and full of tomato flavor. But besides how yummy it tastes, it’s also super easy to make. The soup contains ingredients like onions, garlic, carrots, pasta, spinach and of course tomatoes. To add some great flavor I added some basil, thyme, oregano, salt and pepper. Here are some of the ingredients in the recipe.
Normally Tomato Florentine doesn’t contain carrots, but I wanted to add them for extra nutritional punch, plus it gives the soup a little more heartiness. To peel my carrots, I used my new Cooking with Crisp Straight Peeler. It peels like a dream. No messy peeling, easy to use and dishwasher safe. It’s my new favorite peeler. I will be using it a lot.
One thing I hate to do is cut onions. I don’t know what it is about onions, but boy do they make my eyes water. I have tried everything and nothing works. Lucky for me I used my Cooking with Crisp Straight Paring Knife. It made cutting onions easy and fast. The Straight Paring Knife is one of my all time favorite kitchen utensils and I don’t think I could live without it.
For making the soup, I sautéed onions, garlic and carrots in some olive oil. Then I added my chicken broth, tomato sauce, diced tomatoes and seasonings. I cooked the soup for about 30 minutes, than I added my pasta. I used quinoa pasta, but you can use any kind you like. For the finishing touch I added some freshly sliced spinach. Perfect! After a few minutes more of cooking I ladled it into a bowl and topped with Parmesan Cheese. It perfectly Italian and perfectly delicious and perfect for when your sick!
- Serves: 7
- Serving size: 1⅓ cups
- Calories: 167
- Fat: 3
- Carbohydrates: 29
- Sugar: 6
- Sodium: 800
- Fiber: 9
- Protein: 11
- Cholesterol: 0
- 1 tbsp. olive oil
- 1 cup yellow onion, chopped
- 2 cloves garlic, minced
- ⅔ cups carrots, peeled, sliced small
- 4 cups chicken broth, low sodium, fat free or vegetable broth
- 1 28 oz. can crushed tomatoes
- 1 14 oz can tomato sauce
- 1 tsp. dried oregano
- 1 tsp. dried basil
- ½ tsp.dried thyme
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 cup uncooked Fusilli pasta ( I used Quinoa Pasta) Penne Pasta or shells will work too
- 6 oz. fresh baby spinach, chopped
- Parmesan cheese for topping
- In a large pot or Dutch oven, add olive oil onions, garlic, and carrots. Saute until vegetables are slightly tender.
- Add chicken broth, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt and ground pepper. Cook for 30 minutes; stirring occasionally.
- Taste test the soup to see if you need to add more salt or pepper than add uncooked pasta and cook for about 8 minutes. Add baby spinach and cook for 2 minutes more or until the spinach is wilted.
- Add to a bowl and top with a sprinkle of Parmesan cheese.
Oh I didn’t tell you but this soup is amazing as leftovers. Serve it with a side salad and some crusty bread and you have the perfect meal.
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Have a super fabulous day!
This was a sponsored post with Cooking with Crisp. All opinions are my own.