Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Italian / Italian Tomato Florentine Soup Recipe
    Lost? Site Map

    Italian Tomato Florentine Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Wildroze's Note:

    This is by far my favorite soup. It is by far the closest recipe I have found to my Grandmother's. I have tweaked it a little, and adjusted the measurements to make it a bit more diet friendly, but it still holds the authentic flavor of the roman original. Adding tiny noodles like acini de peppe works fine. Day old/stale bread really works best for this, NOT fresh. Toast the bread a bit first if you are using a fresh loaf. Flavors marry beautifully after sitting over night for wonderful leftovers.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 4-8



    Units: US | Metric


    1. 1
      Heat the oil in a heavy saucepan.
    2. 2
      Add the onion and garlic and cook until soft, stirring occasionally to avoid sticking.
    3. 3
      Add the whole tomatoes(crushing them by hand as you add them to the pot), diced tomatoes, broth, spinach, wine and herbs. Bring to a boil.
    4. 4
      Reduce the heat and simmer 35 minutes.
    5. 5
      Add the prosciutto and simmer 10 minutes longer.
    6. 6
      Meanwhile, cut the bread into 3/4 inch slices and place them at the bottom of the serving bowls. (For an added flavor, toast the bread slightly and rub with a slice of garlic.) Sprinkle the top of each slice with cheese.
    7. 7
      Carefully spoon the soup over the bread, completely covering the slice by at least an inch, and garnish with more of the Romano cheese.
    8. 8
      Leftovers are even better the second day, and freeze well.

    Browse Our Top Spinach Recipes

    Ratings & Reviews:


    Nutritional Facts for Italian Tomato Florentine Soup

    Serving Size: 1 (306 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 464.7
    Calories from Fat 276
    Total Fat 30.7 g
    Saturated Fat 12.0 g
    Cholesterol 58.9 mg
    Sodium 1613.7 mg
    Total Carbohydrate 17.8 g
    Dietary Fiber 3.6 g
    Sugars 8.5 g
    Protein 25.6 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes