Tomato Florentine Soup is equal parts fresh and comforting – the best of both worlds! This creamy tomato soup features cannellini beans, baby spinach, bold seasonings, and of course plenty of tomatoes. It’s a one pot soup recipe that always hits the spot!

A white bowl is filled with tomato florentine soup.

Tomato Florentine Soup

This isn’t your average tomato soup! The beauty of tomato florentine soup is that it’s deliciously creamy and offers various textures, whereas plain tomato soup is typically served super smooth. Tomato florentine soup offers bites of tender onions, cannellini beans and silky spinach. Everything compliments each other in the most amazing way.

Textures aren’t the only thing worth noting here. Flavors from fresh garlic, Italian seasoning, smoked paprika and more give this soup the most incredible flavor! While it’s still freshly flavored enough to enjoy during the summertime (thanks to the tomatoes and spinach), it’s also savory and warm enough to enjoy all winter long. It’s one of my favorite evergreen recipes especially when served alongside a melty Grilled Cheese Sandwich.

Oh, and it’s also worth pointing out this this tomato florentine soup recipe is so EASY. It’s a one pot recipe that comes together in no time. It all starts with sautéing onions and garlic, then you just add the other ingredients as instructed. Before you know it, you’ve stirred together your new favorite tomato soup with ease. Just don’t forget to serve with a little parmesan on top to really make it irresistible!

A large dutch oven is filled with tomato florentine soup.

How to Make Tomato Florentine Soup

Take a quick look at how easy this tomato florentine soup recipe is! For more info on the step by step process, just scroll to the very bottom of this page to find the full recipe.

  1. Sauté the onions and garlic. Add olive oil to a large dutch oven over medium heat. Add the onions and cook until translucent, then mix in the garlic and cook just until fragrant.
  2. Add tomato paste. Sprinkle in the Italian seasoning and mix in the tomato paste. Stir to combine. Cook until the tomato paste turns a deep burgundy color.
  3. Add more ingredients and boil. Stir in the stock, tomato, tomato sauce, salt, paprika and pepper. Bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for about 5 minutes.
  4. Add the final ingredients. Stir the beans into the pot and cook for just 2-3 minutes. Slowly stir in the cream. Stir in the spinach 1 cup at a time until wilted.
  5. Serve! Sprinkle the top of your soup with some freshly grated parmesan cheese and serve some bread on the side for dipping. Enjoy!
A spoonful of soup is being held above a bowl.

Storage Suggestions

Once it’s cooled to room temperature, you can transfer your leftovers to an airtight storage container and store in the fridge for 3-4 days. To reheat, pop it in the microwave and reheat for 30 seconds at a time, stirring each time it stops until warmed all the way through. Try not to overheat it! The creamy sauce is easy to scald if you microwave it for too long.

I do not recommend freezing this creamy tomato soup.

Variations to Try

Here are just a few delicious ways you can really make this tomato florentine soup your own:

  • Add some spice. Sprinkle in some crushed red pepper flakes along with the other ingredients to turn up the heat! They also make a great garnish.
  • Use homemade ingredients. I always love to keep homemade Italian seasoning and homemade chicken stock on hand just for recipes like this.
  • Make it less creamy. The heavy cream certainly creates a thick, rich broth that I love a lot! However, you can definitely swap it with half and half for a thinner consistency if preferred.
A block of parmesan cheese is placed next to two bowls of soup.

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A large dutch oven is filled with tomato florentine soup.

Get the Recipe: Tomato Florentine Soup Recipe

This cozy tomato Florentine soup is pure comfort food! Creamy white beans, vibrant tomatoes, and wilted spinach come together in a flavorful broth perfect for warming up.
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  • 2 tablespoons olive oil
  • 1 Vidalia onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon tomato paste
  • 2 cup chicken stock, or vegetable stock
  • 28 ounce can crushed tomatoes
  • 1 cup tomato sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fresh ground pepper
  • 15.5 ounce can cannellini beans, drained and rinsed
  • 3/4 cup heavy cream
  • 2 cups fresh baby spinach


  • 1 dutch oven


  • In a large dutch oven over medium heat, add the olive oil and cook for 30 seconds or until shimmering.
  • Add the onion to the pot and cook until translucent, approximately 2-3 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
  • Add the Italian seasoning and tomato paste stirring to combine. Cook for 1-2 minutes, stirring occasionally, until the tomato paste is a deep Burgundy color.
  • Stir in the stock, tomato, tomato sauce, salt, paprika and pepper. Bring the soup to a boil and then turn the heat to low. Simmer for 5 minutes.
  • Add the beans to the pot and continue to cook for 2-3 minutes.
  • Slowly add the cream and stir to combine.
  • Add the spinach 1 cup at a time, stirring until wilted.
  • Sprinkle with cheese, if desired and serve with bread for dipping.
Calories: 494kcal, Carbohydrates: 66g, Protein: 24g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 36mg, Sodium: 924mg, Potassium: 2105mg, Fiber: 16g, Sugar: 14g, Vitamin A: 1977IU, Vitamin C: 22mg, Calcium: 287mg, Iron: 11mg