Tomato florentine soup brings spinach, tomatoes, and herbs together with hearty pasta and white beans. What’s more, this easy Instant Pot soup is ready in under 30 minutes. It’s that cozy blend of pasta, beans, and veggies that will have you making it again and again.
How To Make This Recipe
We begin by gathering our soup ingredients. Aromatics include onion and garlic. We’re also bringing vegetables to add another layer of flavor and texture, including tomatoes, spinach, and cannellini beans. We prefer fresh spinach, but frozen spinach or even fresh kale also work well. To make this soup a meal, we add ditalini pasta.
All of these ingredients cook in a flavorful tomato broth. With no additional pans or pots required, this soup in Instant Pot couldn’t be easier.
Gather ingredients for soup.
WFPB (Oil-Free) Variation
This soup is already oil-free, which makes WFPB-compliance easy. Just swap in whole grain or chickpea-based ditalini for traditional refined pasta.
Prepare Soup In Instant Pot
Next, we add our vegetable broth, water, onion, garlic, Italian seasoning, tomatoes, tomato paste, and salt into the Instant Pot. Then, we give it all a quick stir.
Add broth, aromatics, and tomato.
From there, we add in our spinach, beans, and pasta. Once again, we stir to combine. And, that’s it. We close the lid and seal the vent.
Add everything else into the pot.
Cook At High Pressure
With our lid secure, we cook this soup in the Instant Pot using the High pressure setting for just 3 minutes. Then, we allow the pressure to release naturally for 10 minutes.
Sometimes, we find that 10 minutes isn’t quite long enough to release all of the pressure. But, we certainly don’t want our pasta to get mushy. So, we very carefully release all remaining pressure using a controlled release. We’re extra careful here because we don’t want to spray soup all over the kitchen!
Tomato florentine soup in instant pot.
Ready To Serve
And, just like that, we’re ready to serve! We give the soup a quick taste and adjust seasonings as needed. Then, we stir in our chopped basil and vegan parmesan just before serving.
We’re ready to serve.
Store any leftovers in the refrigerator using an airtight container. When properly stored, any leftovers should last up to 3-5 days. Now, let’s grab a bowl and enjoy that savory tomato florentine soup!
Enjoy your tomato florentine soup!
More savory soups:
Recipe Card for Tomato Florentine Soup
Here’s the recipe card for Tomato Florentine Soup. Print, share or save!
Tomato Florentine Soup
Equipment
Ingredients
- 1 cup vegetable broth
- 4 cups water
- 1 cup onion chopped
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning
- 1 cup diced tomatoes or ½ can
- 3 tablespoons tomato paste
- 8 ounces spinach fresh or frozen
- 15 ounces cannellini beans drained and rinsed, or one can
- 1/2 cup ditalini pasta whole grain or chickpea for WFPB option
Instructions
- Add vegetable broth, water, onion, garlic, Italian seasoning, tomatoes, tomato paste, and salt into the Instant Pot and stir.
- Add in spinach, beans, and pasta and stir. Close the lid and seal the vent.
- Cook at HIGH Pressure for 3 minutes. Allow pressure to release naturally for 10 minutes and then very carefully release all remaining pressure.
- Stir in chopped basil and non-dairy parmesan immediately before serving.
