Wednesday, October 29, 2008

Tomato Florentine Soup - YUM

I must be low on, something, whatever it is tomatoes have in them because I normally don't like tomato soup but I have tried several recipes lately because I crave it. This one was my favorite, I really liked the flavor. I just added the pasta ( I used mini shells) to the soup about 15 minutes before serving instead of cooking separately and it turned out just fine. I maybe wouldn't add the sugar, and maybe would want to add crushed red pepper flakes or chili powder next time.

  • 2 (14.5 ounce) cans chicken broth
  • 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 tablespoon white sugar
  • 1 (10 ounce) package frozen chopped spinach
  • 1 pinch ground nutmeg
  • salt to taste
  • ground black pepper to taste
  • 1/2 cup cooked macaroni
  1. Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
  2. Add cooked pasta and cook for 10 minutes longer.

1 comment:

Gretchen said...

I've been on a real tomato soup kick lately too!