Tomato-Spinach Soup
A hearty tomato-spinach soup bursting with fresh herbs and vibrant flavors, perfect for a comforting meal that suits all seasons and pairs well with crusty bread.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 1 bunch green onions, chopped ⓘ
- 2 Tbsp. dried basil leaves, crushed or chopped fresh basil ⓘ
- 2 Tbsp. chopped parsley ⓘ
- 2 cloves garlic, chopped ⓘ
- 1/2 c. twist pasta ⓘ
- 1/2 c. cooking wine (optional) ⓘ
- 2 large tomatoes, cubed or 15 oz. can sliced tomatoes ⓘ
- 1 1/2 tsp. lemon juice ⓘ
- 2 c. Prego spaghetti sauce ⓘ
- 2 1/2 c. water ⓘ
- 3 1/2 c. trimmed, fresh spinach, chopped or 1 box frozen spinach ⓘ
Instructions
- In a 3-quart saucepan over high heat, combine all ingredients except pasta and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Add dry pasta to the soup.
- Simmer for an additional 5 minutes or until the pasta is tender.
- Add more water if needed and serve.
Tips & Substitutions
For a richer flavor, consider roasting the tomatoes before adding them to the soup. You can substitute the twist pasta with any small pasta shape like orzo or ditalini. If fresh spinach isn't available, frozen spinach works well, just ensure it's fully thawed and drained before adding. Adjust the seasoning with salt and pepper to taste, or add a pinch of red pepper flakes for a bit of heat.
Serving Suggestions
Serve the Tomato-Spinach Soup with crusty bread for dipping or a light salad like Watercress Salad With Ginger-Lime Dressing for a refreshing contrast. A sprinkle of grated Parmesan cheese on top adds a nice finish. For a complete meal, pair it with a glass of White Sangria to enhance the fresh flavors.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over medium heat until heated through, adding a splash of water if it thickens too much. This soup also freezes well; just make sure to cool it completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato-Spinach Soup contains roughly 1720 calories, with 15g protein, 60g carbohydrates, and 160g fat. It is an excellent source of iron (37% of the Daily Value) and protein (30% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 877mg per serving (38% 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 use canned tomatoes instead of fresh?
Yes, you can definitely use a 15 oz. can of sliced tomatoes as a substitute for fresh tomatoes. Just drain some of the juice if you prefer a thicker soup. Canned tomatoes are convenient and still offer great flavor, especially when simmered with the other ingredients.
How can I make this soup vegan?
To make the Tomato-Spinach Soup vegan, simply omit the cooking wine or substitute it with vegetable broth. Ensure that the Prego spaghetti sauce used is vegan-friendly by checking the label. This soup is already vegetarian and can easily fit into vegan recipes by adjusting a few ingredients.
What can I add for extra protein?
To boost the protein content of your soup, consider adding cooked beans like cannellini or chickpeas. You could also stir in some cooked quinoa or lentils just before serving. These additions not only enhance the nutritional value but also complement the flavors of the soup nicely.
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).