Pasta Tomato Soup Florentine

  • Yield: 6 servings


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
1tablespoon dried oregano
1teaspoon sugar
2cups rotini pasta
1bunch fresh spinach, washed and stemmed
6tablespoons 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.

Nutritional Info *per serving

  • Calories 265
  • Fat 2.8g
  • Saturated Fat 1.7g
  • Cholesterol 4mg
  • Sodium 18.42mg
  • Carbohydrate 50.2g
  • Protein 10.8g