Heat oil in a small Dutch oven over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently. Stir in garlic; cook 1 minute. Add water, broth, tomatoes, and tomato sauce. Bring to a simmer; cook 25 minutes, stirring occasionally. Stir in pasta; cook 8 minutes. Add spinach; cook 2 minutes or until spinach wilts and pasta is done. Stir in pepper and salt. Divide soup evenly among 4 bowls; top with cheese.
Really good soup--just don't add any water to dilute the rich flavorful goodness. Made as written except for no water, used fire-roasted tomatoes. Checked the calorie count and it really is accurate! Very low for such a large portion. Served with a chicken sausage, a small slice of french bread, and salad.
This is a great, easy soup. Members of my family are lactose-intolerant, and it can be very difficult to find a recipe for tomato florentine soup without cream, so I was excited when I saw this. Used all chicken broth instead of chicken broth and water and will definitely make it again!
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