Tomato Florentine Soup

Steve Young


This recipe was shared with members of my home church by Margaret DeMoville, and it's one of the best soups we've ever made.

Easy to make, and tastes and presents like a fine restaurant!

Blue Ribbon Recipe

This is a new twist on tomato soup... and a fine one at that! The addition of prosciutto really sends it over the top. The Test Kitchen


★★★★★ 4 votes

1 Hr
Stove Top


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2 Tbsp
olive oil, extra virgin
3/4 c
spinach, chopped
1/2 c
onion, diced
1/4 c
red wine
1 tsp
garlic, minced
1 Tbsp
basil, dried
1 c
tomatoes, crushed
1 1/2 tsp
oregano, dried
1 c
tomatoes, diced
2 oz
prosciutto, diced
2 c
chicken broth
Romano cheese, grated

How to Make Tomato Florentine Soup


  • 1Heat the oil in a heavy saucepan.
  • 2Add the onion and garlic; cook until just soft
  • 3Add the crushed tomatoes, diced tomatoes, broth, spinach, wine and herbs.
  • 4Bring to a boil. Reduce the heat and simmer 35 minutes.
  • 5Add the ham and simmer 10 minutes longer.
  • 6Serve warm. Garnish with Romano cheese.

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About Tomato Florentine Soup

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy

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