Tomato Potato Florentine Soup


Tomato Potato Florentine Soup

Potatoes USA
Add a small swirl of basil pesto and a sprinkle of Parmesan cheese to each bowl of this russet potato florentine soup for added Italian flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Soup
Servings 4


  • 1 Tablespoon Olive oil extra virgin
  • 1 Medium Onion chopped
  • 2 Celery stalks sliced
  • 32 Ounce Container of chicken broth reduced sodium
  • 28 Ounce Can of crushed tomatoes or 26 ounce jar of marinara sauce
  • 1 Pound Alsum russet potatoes peeled, cubed
  • 2 Teaspoons Dry basil
  • Garlic salt and pepper to taste
  • 3 Cups Fresh spinach coarsely chopped
  • 1 Large Carrot peeled, sliced


  • Heat oil in a large saucepan; add onion, celery, and carrots and cook for 5 minutes to lightly brown.
  • Stir in stock, tomatoes, potatoes, and basil. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
  • Let cool slightly, then puree in a blender or food processor until smooth.
  • Pour back into the saucepan and stir in spinach; cook for a minute or 2 more to wilt spinach.