This hearty tomato Florentine soup with lots of spinach and cooked pasta is lovely to look at, even lovelier to eat! It's quick and easy to make with canned tomatoes. This soup freezes well.
Ingredients
- 2 cans chicken broth , 14.5 ounce
- 1 can chopped stewed tomatoes , 14.5 ounce
- 1 can tomato-vegetable juice cocktail , 12 fluid ounce
- 1 can condensed tomato soup , 10.5 ounce
- 1 tablespoon white sugar
- 1 package frozen chopped spinach , 10 ounce
- 1 pinch ground nutmeg
- salt to taste
- ground black pepper to taste
- 0.5 cups cooked macaroni
Instructions
-
1
Gather all ingredients.
-
2
Whisk broth, canned tomatoes, juice, and tomato soup in a saucepan over medium heat.
-
3
Add sugar, spinach, nutmeg, salt, and pepper to taste, without thawing spinach. Allow to heat gently on medium-low heat until spinach is tender, about 20 minutes. Keep hot without letting it boil.
-
4
Add cooked pasta and cook until warmed through, about 5 minutes.
Nutrition Facts
Per serving
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