clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Top down shot of a bowl of tomato florentine soup with orzo, parmesan cheese and piece of sourdough bread sticking out.

Tomato Florentine Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Italian-Inspired


Tomato Florentine Soup – an easy, delicious and flavorful Tomato Florentine Soup recipe that is perfect for cold winter months!


  • 2 tablespoons butter (sub extra virgin olive oil)
  • 1 teaspoon garlic, minced
  • 1 small yellow onion, minced
  • 1/2 cup carrots, sliced and quartered (more if desired)
  • 1/2 cup celery, thinly sliced
  • 34 cups chicken broth (sub vegetable broth)
  • 15oz can crushed tomatoes
  • 12oz can tomato paste
  • 1 teaspoon Italian seasoning
  • 1 1/4 teaspoon kosher salt (more if desired)
  • 1/4 teaspoon ground black pepper
  • pinch of red pepper flakes
  • 1 teaspoon lemon zest
  • 1 tablespoon coconut sugar
  • 1 parmesan rind
  • 2 cups cooked orzo (more if desired)
  • 2 handfuls fresh baby spinach leaves 
  • for serving: crusty bread or croutons, grated or shaved parmesan cheese, fresh basil


  1. Bring a Dutch Oven to medium-high heat. Add butter. Let melt and swirl to coat the pan. 
  2. Add garlic and move around pan until fragrant, approx. 1-2 minutes.
  3. Add onion, carrots and celery. Season lightly with kosher salt and ground black pepper. Sauté for 3-5 minutes or until onion has softened. 
  4. Add broth, crushed tomatoes, tomato paste, Italian seasoning, kosher salt, ground black pepper, red pepper flakes, lemon zest and coconut sugar. Stir to combine. 
  5. Add parmesan rind. Cover and let simmer 15-20 minutes. Taste and adjust seasoning, salt, etc.
  6. Meanwhile, cook your orzo al dente according to package instructions. 
  7. A few minutes before serving, add two handfuls of fresh baby spinach to the soup. Stir to combine. 
  8. To serve add orzo to a bowl, ladle soup over top. Garnish with additional parmesan cheese (grated, shredded or shaved), fresh basil and some crusty sourdough bread with butter. 


  • Storage: store leftovers in an airtight container in the refrigerator for up to 5 days. Store orzo and soup separately.
  • Parmesan Rind: you can definitely make this recipe successfully without the parmesan rind, but it helps take it to the next level! I like to buy a wedge of parmesan cheese for recipes like this, cut off the rind to use in the soup and then grate some for serving. You can then grate the rest of the parmesan cheese to use in other recipes or even freeze it!
  • Nutrition Info: calculations do not include toppings because they are optional and vary in amounts added. 


  • Serving Size: 1 bowl
  • Calories: 130
  • Sugar: 5.9 g
  • Sodium: 511.6 mg
  • Fat: 3.1 g
  • Carbohydrates: 22 g
  • Protein: 4.6 g
  • Cholesterol: 8 mg