Wild Rosemary Tomato Florentine Soup

This recipe tastes how cozy nights in, steamy kitchen windows, and holiday romance movies feel. Perfect for cooler weather, this soup is great for making ahead and keeping a big batch on hand. For creamy finish, top with dollop of sour cream or drizzle of crème fraiche.

Prep Time: 10 minutes Total Time: 40 minutes
Serves
4 to 6

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 cup tomato paste
  • 1 jar SAUZ Wild Rosemary Marinara
  • 4 cups chicken broth
  • 2 cups orecchiette, cooked al dente
  • 2 cups baby spinach or chopped kale
  • 1 tbsp lemon zest
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

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Prep Time: 10 minutes Total Time: 40 minutes
Instructions:
  1. Heat oil in large skillet or Dutch oven set over medium heat.
  2. Add onion, carrots, celery and garlic, season with salt and pepper. Cook, stirring occasionally for 5 to 7 minutes, or until softened. Add tomato paste and cook for 1 minute.
  3. Add Wild Rosemary Marinara, and chicken broth; bring to a simmer. Reduce heat to medium-low and cook for 15 to 20 minutes or until veggies are tender.
  4. Stir in cooked orecchiette, spinach and lemon zest.
  5. Ladle into serving bowls and top evenly with Parmesan cheese and parsley.
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