Italian Tomato Soup
Submitted by Gerry Trout on Aug 17, 2021

Spinach and pasta put a new twist on Tomato Soup

Servings:
6

Complexity:   
Very Easy

Total Time:
Less than an hour

Ingredients:
I Tbsp olive oil
2 1/4 cups finely chopped onion
2/3 cup chopped celery
3 garlic cloves, minced
1 quart chicken broth
1 quart diced tomatoes, with juices
1 pint tomato sauce
1 cup small shell pasta, uncooked
2 cups fresh spinach
Salt and pepper
Grated Parmesan cheese

Directions:
Heat oil in a Dutch oven or large soup pot, add onion and celery; cook 7 minutes or until tender, stirring frequently.
Add garlic, cooking for 1 minute, stirring constantly.
Pour in broth, tomatoes, and tomato sauce. Bring to a simmer and cook for 20 minutes, uncovered. Stir occasionally.
Stir in pasta and cook 15 minutes.
Add spinach and cook a couple minutes, until the leaves wilt.
Season with salt and pepper, and serve with Parmesan cheese.

Cook's Notes:
We love this soup. Sometimes we use Swiss Chard, instead of spinach, Same thing, right? We also leave out the Parmesan cheese, it doesn’t need it.