Tomato Florentine Soup I recipe

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Ingredients

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
½ cup cooked macaroni

Nutrition Info

106.3 calories
carbohydrate: 21.5 g
cholesterol: : -
fat: 1.5 g
fiber: 3.2 g
protein: 4.4 g
saturatedFat: 0.3 g
servingSize: -
sodium: 734.9 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

Lovely to look at, even lovelier to taste! Freezes well.

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