Ingredients
- 28 oz can diced tomatoes
- 1/2 cup chopped onion
- 3 tablespoons butter or margarine
- 3 tablespoons plain flour
- 1 cup chicken stock or bouillon
- 2 tablespoons fresh basil roughly chopped
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
- 1 clove garlic, smashed
- 1/2 cup frozen chopped spinach
- 1/2 cup cooked & cooled small pasta shells
- 1 cup whipping cream
Make it step by step
- Melt butter in a soup pot over med-high heat.
- Add chopped onion and saute until translucent.
- Add smashed garlic clove and continue cooking until garlic is fragrant but not browned.
- Add the flour to the onion/garlic mixture and blend well.
- Cook for 2-3 minutes, s tirring c onstantly to prevent burning.
- Slowly whisk in the chicken stock and bring to a boil stirring constantly.
- When the broth thickens, add the can of tomatoes - do not drain, use the juice too.
- Lower the heat and simmer covered for 10-15 minutes or until the onions are completely cooked. S tir o ccasionally to prevent sticking.
- Add the basil and simmer for another 3-5 minutes.
- Ladle the soup into a blender and puree - do this in two batches.
- Pour the soup back into the pot and add the spinach and pasta.
- Stir in up to 1 cup of cream - less for a thicker soup, more if you want a creamier soup.
- Cover and simmer on low for about 10 minutes.
- Taste before serving and adjust salt and pepper if needed.
- Serve with grated Parmesan cheese (optional)
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Julie, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.