Recipe by MARBALET
"Lovely to look at, even lovelier to taste! Freezes well."
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2 (14.5 ounce) cans
1 (14.5 ounce) can
chopped stewed tomatoes
1 (12 fluid ounce) can
tomato-vegetable juice cocktail
1 (10.75 ounce) can
condensed tomato soup
1 (10 ounce) package
frozen chopped spinach
salt to taste
ground black pepper to taste
Make sure to use a small pasta if possible.
This soup was o.k. I didn't have nutmeg, so maybe that was why the flavor was lacking. I thought there was WAY too much spinach and I love spinach! Also, I added about 2 cups of cooked Campanelle pasta and you could still barely tell there was pasta in it. I think this recipe needs some tweeking...thanks anyway.
This was so easy to make, and so delicious! Instead of adding cooked pasta to the soup, I added a cup of uncooked ditalini about 10 or 15 minutes before serving. My husband loved it!
I was pleasantly surprised by this recipe. It was beautiful to look at and taste great. I goofed and put 16 oz of spinach instead of 10, so to balance it out, I added a can of crushed tomoates. As another posted suggested, I substituded ditalini for the macaroni, I also swirled in a tablespoon of butter at the end, for mouth feel, and sprinkled grated parmesan over each serving. This was great, I will make again. Thanks Holly!
Very good soup! Doubled the amount of pasta. I tasted the soup before I added the condensed soup and without it, I would have given this recipe a full 5 stars.
Yummy! I've been looking for a Tomato Florentine soup close to the one I had at a little bagel shop I used to work for, this one came very close, and my husband loved this! I used small shell pasta and with the condensed soup I was a little weirded out since I don't like it so I tasted the soup and added the condensed a little at a time, ended up using about 1/2 a can of the soup. Next time I'll just leave it out and use a can of tomato sauce. Thanks for the recipe.
This soup went from good to great when I added a half cup of cream just before I took it off the stove. Double this recipe to make a fantastic next day snack. You also can't go wrong with some shredded Parmigiano-Reggiano cheese on top and a slice or two of French bread for dipping. Even those who don't like tomato soup will love this classic.
This soup was excellent -- packed with flavor. I used Orzo pasta (uncooked)which worked very well.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Florentine Soup I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 106
** Calories from Fat: 14
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