Tomato Florentine Soup
Ingredients
- 2 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can chopped stewed tomatoes
- 1 (12 fluid ounce) can tomato-vegetable juice cocktail
- 1 (10.5 ounce) can condensed tomato soup
- 1 tablespoon white sugar
- 1 (10 ounce) package frozen chopped spinach
- 1 pinch ground nutmeg
- salt to taste
- ground black pepper to taste
- ½ cup cooked macaroni
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Instructions
- Gather all ingredients.
- Whisk broth, canned tomatoes, juice, and tomato soup in a saucepan over medium heat.
- Add sugar, spinach, nutmeg, salt, and pepper to taste, without thawing spinach. Allow to heat gently on medium-low heat until spinach is tender, about 20 minutes. Keep hot without letting it boil.
- Add cooked pasta and cook until warmed through, about 5 minutes.
Source
Original recipe: View Original