Pasta Tomato Soup Florentine

Kitchen Tested
  • Yield 6 servings

Pasta and fresh spinach give this low-fat tomato based soup pizzazz.


1 onion, chopped
1 (46-ounce) can 100% vegetable juice
1 (14 1/2-ounce) can no-salt-added diced tomatoes, with their juices
1 (10-ounce) can diced tomatoes and chilies, drained
2 (14 1/2-ounce) cans vegetable broth
1 tablespoon dried oregano
1 teaspoon sugar
2 cups rotini pasta
1 bunch fresh spinach, washed and stemmed
6 tablespoons grated Parmesan cheese


  1. In a large pot coated with nonstick cooking spray, saute onion 5 minutes, or until tender. Add vegetable juice, tomatoes, tomatoes and chilies, vegetable broth, oregano, and sugar. Bring to a boil. Add pasta and continue cooking 10 minutes. Add spinach and cook 5 minutes longer. Sprinkle each serving with 1 tablespoon Parmesan.



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