Quick Italian Spinach and Pasta Soup

Serves 4

This soup is simply made from pantry staples including vegetable broth, diced tomatoes, canned beans and dried pasta. Look to the freezer for some frozen spinach or other favorite vegetables to add. With a salad and bread, this makes a warming, healthful meal.

  • 2 cups dried pasta (any shape)
  • 4 cups vegetable broth
  • 1 (15-ounce) can kidney or great northern beans, with their liquid
  • 1 (14.5-ounce) can diced roasted tomatoes
  • Italian seasoning, to taste
  • Black pepper, to taste
  • 4 ounces frozen or 4 cups fresh spinach
You must be signed in to use shopping lists.

Cook pasta according to directions on package. Drain and set aside.

Meanwhile, pour broth into a medium pot and bring to a boil over medium high heat. When broth is boiling, add beans with their liquid, tomatoes, Italian seasoning, and pepper and bring to a simmer. Add spinach and cook until softened and bright green.

Place pasta (about 1 cup per serving) into soup bowls, ladle soup over the top and serve.

Nutritional Info: 
Per Serving:340 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 990mg sodium, 69g carbohydrate (13g dietary fiber, 7g sugar), 13g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion