Florentine tomato soup

Total Time
42 min
9 min
33 min
This is a one-bowl meal that is one part comforting tomato soup; one part light, brothy pasta. It comes together in well under an hour, and because it's cooked in a single pot, clean up is almost zero. If you prefer, use escarole, cabbage, or any green leafy vegetable instead of the spinach. You can also substitute any short, tubular pasta, or little rice-like orzo for the macaroni. This is a pantry-driven preparation at its best, when what you have on hand is transformed into a delicious, warming meal in minutes.


Olive oil

1 Tbsp


1 medium, chopped


2 clove(s), minced

Canned diced tomatoes

14½ oz

Reduced sodium chicken broth

4 cup(s), or vegetable broth

Uncooked pasta

¾ oz, (shells, orichetti or other small variety)

Table salt

½ tsp


2 cup(s), baby leaves, coarsely chopped

Black pepper

½ tsp, freshly ground

Grated Parmesan cheese

2 Tbsp


  1. Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is very tender, about 8 minutes. Stir in the tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid is reduced by about half, about 5 minutes.
  2. Stir in the broth, macaroni, and salt; bring to a boil. Reduce the heat and simmer, uncovered, until the macaroni is tender, 8–10 minutes. Stir in the spinach and pepper. Cook until the spinach just begins to wilt, about 30 seconds. Remove from the heat. Serve sprinkled with the cheese. Yields 1 1⁄2 cups soup and 1⁄2 tablespoon cheese per serving.