Tomato Florentine Soup Recipe

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This recipe for Tomato Florentine Soup is from Dungans of the Northern Neck Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Soups and Salads

Ingredients:	Ingredients: 4 cups sliced carrots 1¼ cup chopped celery 1 cup chopped onion 4 cloves garlic, minced ¼ cup olive oil 2 (28 oz) cans tomato purée 2 (14 oz) cans chicken broth 1 (28 oz) can whole tomatoes, undrained and coarsley chopped 1 (10 oz) package frozen chopped spinach, thawed and well-drained 2 cups water 1 cup dry white wine (optional) 1 Tbsp Worcestershire sauce ¼ cup firmly packed brown sugar 2 Tbsp dried parsley flakes 1 Tbsp salt 1 Tbsp dried basil 1 Tbsp dried oregano 1 tsp dried crushed red pepper ½ tsp pepper ⅛ tsp hot sauce 1 (9 oz) package refrigerated cheese-filled tortellini (optional) Garnish: shredded Parmesan cheese

Directions:	Directions: Combine all ingredients in a 6 qt slow cooker. Cover and cook on low 5½ hours or until vegetables are done. Add pasta and cook on low 30 more minutes. Garnish with Parmesan cheese if desired. Yield: 5 qts.

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Tomato Florentine Soup Recipe

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