Potato, Spinach, and Tomato soup

Potato, Spinach, And Tomato Soup Recipe

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Joan Hunt


This is a favorite of mine with a hummus and veggie sandwich. or if you eat cheese try grilled cheese. this time of year we do a lot of soup and salads for dinner. because it is quick and easy

★★★★★ 1 vote
4 servings
15 Min
25 Min


3 clove
1 large
onion, chopped
2 Tbsp
extra-virgin olive oil
2 qt
vegetable stock
3 lb
potatoes, such as russets, peeled, thinly sliced
1 lb
fresh spinach, triple washed, stems picked and coarsly chopped
1/4 tsp
freshly grated nutmeg
salt and pepper
1 can(s)
chunky-style crushed tomatoes or diced tomatoes (28 ounces)


1in a deep pot, saute garlic and onion in oil for 2-3 minutes. Add broth and bring to a boil. as you slice the potatoes, add them carefully to the broth, and cook 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken the soup as it cooks.
2stir in the spinach in bunches, adding another handful as it wilts into the soup pot. stir in the tomatoes and season with salt and pepper. Let cook for 2-3 minutes more until it is heated thru. Remove from the heat and serve.

About Potato, Spinach, and Tomato soup

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy