Potato, Spinach, Tomato Soup
A hearty, comforting potato and spinach soup with a tomato base, infused with garlic, onion, nutmeg, and topped with grated cheese, perfect for a nourishing meal.
Ingredients
- 3 cloves garlic, crushed or finely chopped ⓘ
- 1 large onion, chopped ⓘ
- 2 tablespoons olive oil ⓘ
- 2 quarts chicken stock ⓘ
- 3 lb all purpose potatoes, peeled and thinly sliced ⓘ
- 1 lb fresh spinach, washed, stems picked, coarsely chopped ⓘ
- 1/4 teaspoon grated or ground nutmeg ⓘ
- salt to taste ⓘ
- pepper to taste ⓘ
- 1-28 oz can of chunky style crushed tomatoes or diced ⓘ
Instructions
- In a deep pot, heat the olive oil over medium heat.
- Add crushed garlic and chopped onion; sauté for 2-3 minutes until fragrant.
- Pour in chicken stock and bring to a boil.
- Add sliced potatoes and cook for 20 minutes, stirring occasionally, until potatoes break down and thicken the soup.
- Stir in spinach in batches, waiting for each to wilt before adding more.
- Add grated nutmeg, salt, and pepper to taste; stir well.
- Pour in the crushed tomatoes and heat through for 2-3 minutes.
- Remove from heat and transfer to a large serving bowl.
- Sprinkle grated Parmesan Reggiano or Romano cheese on top before serving.
Tips & Substitutions
For added depth, try sautéing some diced carrots and celery along with the onion and garlic. If you want a creamier texture, blend part of the soup before adding the spinach. You can substitute the chicken stock with vegetable stock for a vegetarian option, and if fresh spinach is unavailable, frozen spinach works well too.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Garden Stir-Fry Salad, enhancing the meal with fresh vegetables. For a bit of indulgence, sprinkle grated Parmesan Reggiano or Romano cheese on top before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If the soup thickens too much, add a little water or stock to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Potato, Spinach, Tomato Soup contains roughly 2261 calories, with 41g protein, 227g carbohydrates, and 145g fat. It is an excellent source of dietary fiber (300% of the Daily Value), vitamin A (251% of the Daily Value), and vitamin C (169% of the Daily Value). Note that it is relatively high in sodium, at 2725mg per serving (118% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze this potato, spinach, tomato soup?
Yes, you can freeze this soup! Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove, adding a splash of water if needed.
What other vegetables can I add to this soup?
Feel free to customize this soup with other vegetables such as carrots, zucchini, or bell peppers. Just add them when you introduce the potatoes, adjusting the cooking time as necessary for the added ingredients.
Is this soup suitable for a vegetarian diet?
To make this soup vegetarian, simply substitute the chicken stock with vegetable stock. The rest of the ingredients are already vegetarian-friendly, making it a wholesome option for those avoiding meat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).