This Tomato Florentine soup is the sort of comforting bowl that shows up in my life whenever the weather turns gray or when I want something that feels indulgent without being fussy. I first wrote this version after hosting a small weeknight dinner where everyone needed something warm and simple. The combination of bright tomatoes, creamy cannellini beans, and tender spinach creates a balance of texture and flavor: a tangy, slightly sweet tomato base softened by the beans and enriched by a splash of heavy cream. It hits that satisfying spot between rustic and refined.

I discovered how well this mix works when I had a pantry full of canned tomatoes and a lonely bag of baby spinach in the fridge. A few careful techniques—blooming tomato paste in the oil, simmering just long enough to keep the bright tomato flavor, and adding the cream off the heat—made the difference between a flat soup and one that sings. It has become a favorite for lunches, a starter for Italian-inspired dinners, and an easy make-ahead option when friends drop by. My family asks for this on chilly Sundays and I love that it reheats beautifully the next day.

Ingredients

• Olive oil (2 tablespoons): Use a good extra-virgin olive oil for flavor; it helps bloom the tomato paste and infuses the base with richness. I like California or Italian EVOO brands for a balanced taste.
• Vidalia onion (1, diced): A sweet onion softens quickly and adds a mellow base. If you can’t find Vidalia, a sweet yellow onion works well.
• Garlic (2 cloves, minced): Fresh garlic is essential—measure by clove, not jarred paste, for best aroma and flavor.
• Italian seasoning (1 tablespoon): A blend of dried basil, oregano, and thyme; use homemade mix or a reputable brand like McCormick for consistent results.
• Tomato paste (1 tablespoon): Browning the paste concentrates its flavor and gives the soup depth; use a good-quality double-concentrated paste.
• Chicken or vegetable stock (2 cups): Use low-sodium stock so you can control salt levels; temperature should be warm when added to the pot to avoid cooling the base.
• 28-ounce can crushed tomatoes: San Marzano-style crushed tomatoes bring a bright, slightly sweet profile; pour the whole can in for body and texture.
• Tomato sauce (1 cup): Adds smooth tomato presence without extra chunks—use plain tomato sauce or a simple passata.
• Kosher salt (1 teaspoon): Adjust to taste; start with the teaspoon and balance at the end.
• Smoked paprika (1/2 teaspoon): Adds a subtle smokiness that plays nicely with tomato sweetness—use Spanish smoked paprika if available.
• Freshly ground pepper (1/2 teaspoon): Freshly cracked black pepper gives aroma and a faint bite.
• Cannellini beans (15.5-ounce can, drained and rinsed): Creates a creamy, protein-rich texture when stirred in; drain and rinse to control sodium.
• Heavy cream (3/4 cup): Stirred in slowly to enrich and mellow the tomato acidity—can be reduced or substituted with half-and-half for lower richness.
• Fresh baby spinach (2 cups): Adds a fresh, slightly vegetal note and silky texture when wilted into the hot soup.
• Optional: Grated Parmesan (for serving): A salty finish—Parmigiano-Reggiano or Pecorino Romano both work well.

Instructions

Warm the oil: In a large Dutch oven over medium heat, add 2 tablespoons olive oil and heat for about 30 seconds until shimmering but not smoking—this creates an even hot surface to sauté the onion without burning the oil. Sauté the onion: Add the diced Vidalia onion and cook 2–3 minutes, stirring occasionally, until soft and translucent. Properly softened onions release sweetness that rounds the tomato acidity. Add garlic and seasonings: Stir in the minced garlic and cook 30 seconds until fragrant. Add 1 tablespoon Italian seasoning and 1 tablespoon tomato paste; cook 1–2 minutes, stirring occasionally, until the tomato paste darkens to a deep burgundy—this caramelization builds umami. Build the broth: Pour in 2 cups warm chicken or vegetable stock, the 28-ounce can crushed tomatoes, and 1 cup tomato sauce. Season with 1 teaspoon kosher salt, 1/2 teaspoon smoked paprika, and 1/2 teaspoon freshly ground pepper. Bring to a gentle boil, then reduce heat and simmer for 5 minutes to marry flavors. Finish with beans and cream: Add the drained and rinsed cannellini beans and cook 2–3 minutes to heat through. Slowly pour in 3/4 cup heavy cream while stirring to combine; heat gently—do not boil—so the cream integrates without breaking. Wilt the spinach and serve: Add the baby spinach in 1-cup increments, stirring until each addition is fully wilted. Taste for seasoning, adjust salt and pepper, and serve with grated cheese and bread for dipping.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days. For freezing, transfer cooled soup to freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months—label with the date. When reheating, thaw in the refrigerator overnight and warm gently over low heat, stirring frequently. If the soup separates slightly on reheating, whisk in a splash of fresh stock or a tablespoon of cream to bring it back together. Use glass or BPA-free plastic containers and avoid reheating repeatedly to preserve texture and flavor.

Ingredient Substitutions

To make the pot vegetarian, use vegetable stock instead of chicken stock. For a lighter bowl, substitute the heavy cream with half-and-half or 3/4 cup unsweetened plain plant-based cream (oat or cashew cream). Swap cannellini beans for great northern beans or chickpeas if you prefer a firmer texture. If smoked paprika isn’t on hand, a pinch of regular paprika and a dash of liquid smoke will mimic the smokiness. For lower sodium, choose no-salt-added tomatoes and low-sodium stock and adjust salt at the end.

Serving Suggestions

Serve bowls with a drizzle of olive oil and freshly grated Parmesan or Pecorino. A wedge of lemon at the table brightens the flavors. Pair with a grilled cheese sandwich for a nostalgic meal or a simple salad dressed with lemon vinaigrette for a lighter pairing. For an elegant starter, serve in small bowls with a crostini topped with ricotta and thyme. Garnish with torn basil or a sprinkle of red pepper flakes if you like a little heat.

Cultural Background

This bowl sits at the intersection of American comfort cooking and Italian tradition. The Florentine influence comes from the beloved pairing of spinach with tomato-rich sauces common in Tuscan home cooking, while the use of cannellini beans reflects Italy’s long history of legumes as staples. In American kitchens, canned tomatoes and a quick simmer make this style approachable and practical—merging Old World flavors with modern convenience.

Seasonal Adaptations

In summer, swap canned tomatoes for 2 to 3 pounds fresh ripe tomatoes, peeled and chopped, and reduce simmer time to maintain bright flavor. In fall and winter, add roasted red peppers or a splash of balsamic for deeper, sweeter notes. For holidays, serve the soup in small cups as part of a larger menu and finish with a heartier topping, like crisp pancetta or toasted pine nuts, for extra texture.

Meal Prep Tips

Plan this as a make-ahead lunch: cook a double batch, portion into 2-cup containers, and refrigerate for up to 4 days or freeze individual portions. Prep the onion and garlic ahead and store in the fridge for up to 2 days, or mince garlic and keep it ready for quicker assembly. When reheating, add a splash of stock to loosen the soup and reheat over medium-low to avoid scorching. Use microwave-safe bowls for single portions but stir halfway through heating for even warmth.

Whether you keep it simple with bread or dress it up with garnishes, this Tomato Florentine soup is an adaptable, reliable recipe to keep in your repertoire. It’s the kind of pot that comforts people and invites conversation—give it a try and make it your own.