Best 6 Tomato Pasta And Spinach Soup Recipes

ITALIAN ORZO SPINACH SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Add onion, carrots and celery and sauté for 5 to 7 minutes, stirring occasionally, until softened. Add garlic and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
• Add stock, diced tomatoes, Italian seasoning, and stir to combine. Continue cooking until the broth reaches a simmer, then reduce heat to medium-low to maintain the simmer.
• Stir in the orzo until combined. Cover the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn't stick to the bottom of the pot, until the orzo is just barely al dente. (Try to avoid overcooking the orzo!)
• Stir the spinach into the soup. Taste and season with salt and black pepper, to taste.
• Serve immediately, garnished with your favorite toppings, and enjoy!

TOMATO AND SPINACH SOUP

Steps:

• Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.

TOMATO SPINACH AND BASIL SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.

TOMATO, PASTA AND SPINACH SOUP

Steps:

• In a 3-4 quart pot, heat garlic in oil until aromatic.
• Add water, tomatoes, chicken broth cubes, and sage and bring to a boil.
• Stir in pasta and cook, stirring occasionally, 5 minutes.
• Add spinach and cook, breaking up spinach as it thaws, 5 to 7 minutes longer until pasta is tender.
• Stir in rinsed and drained beans and heat 1 minute longer.
• Sprinkle with parmesan cheese if desired.

POTATO, SPINACH AND TOMATO SOUP

Steps:

• In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.

TOMATO SPINACH SOUP

Steps:

• 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.