Tomato Florentine Soup II


  • 2 cups chicken stock
  • 1 (8 ounce) can tomato sauce
  • 1 cup tomato juice
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon white sugar
  • 2 stalks celery, chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped spinach
  • 1/2 cup diced zucchini
  • 1/4 pound cooked pasta
  • 1 pinch ground nutmeg
  • salt and pepper to taste


In a large saucepan over medium heat, combine the stock, tomato sauce, tomato juice, tomato paste and sugar. Whisk these ingredients together, then add the celery, carrots, spinach, zucchini and pasta.

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Simmer over medium low heat for 30 minutes, or until all vegetables are to desired tenderness. Season with nutmeg, salt and pepper to taste.