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Tomato Florentine Soup

By Becky Low - Dairy Farmers of Utah

Tomato Florentine Soup


  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1/3 cup diced carrot
  • 1 cup water
  • 2 cans (14 oz ea) reduced sodium chicken broth
  • 1 cup diced young zucchini
  • 2/3 cup uncooked small shell pasta
  • 1 can (6 oz) tomato paste (basil, garlic, oregano flavored)
  • 1 teaspoon Italian seasoning
  • 1 can (15 oz) diced tomatoes, un-drained
  • 5 ounce (half 10 oz pkg) chopped frozen spinach, thawed
  • Salt and pepper to taste
  • 1/4 cup fresh grated Parmesan cheese


Melt butter in Dutch oven or large sauce pan; add onion and sauté over medium heat until onion is tender. Add garlic, carrot, water and chicken broth. Bring to a boil, add zucchini and pasta bring back to a boil; gently boil 10 minutes. Add Italian seasoning, canned diced tomatoes, and chopped spinach. Bring soup back to a boil, reduce heat and simmer until spinach is cooked. Serve with grated Parmesan cheese and a crusty grilled cheese sandwich.


If desired, soup may be thinned with additional chicken broth to preferred consistency. Recipe makes approximately 8 cups soup, serves 6

Additional "season to taste with salt and pepper" was not calculated into nutrition analysis.

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