Cozy Tomato Spinach Soup

Wintertime is a nice time to cozy up and eat soups, making you feel all warm inside. This soup is delicious! It has a rich tomato flavor with a touch of parmesan – although the cheese is optional. Fresh spinach adds a wonderful texture and quinoa macaroni makes it healthy and fun!

2 tablespoons extra virgin olive oil
1 cup sweet onion, chopped
½ teaspoon garlic, fresh minced
¼ teaspoon oregano flakes
¼ teaspoon basil
¼ teaspoon thyme
2 teaspoons salt
dash pepper
3 tablespoons red wine of choice or substitute*
6 cups water
2 cups crushed tomatoes, canned** or homemade
2 cups marinara sauce
2 tablespoons tomato paste or homemade
¼ cup quinoa macaroni noodles or macaroni of choice
4 cups  fresh baby spinach, cleaned
1 teaspoon balsamic vinegar
2 tablespoons palm sugar*** or sugar of choice
2 tablespoons Parmesan cheese, powdered or grated
4 tablespoons  Optional, parmesan cheese, shredded

  • In soup pot, sauté onions in oil until tender, add garlic half way thru cooking. Add seasonings.
  • Add red wine, allow pot to simmer for three minutes.
  • Add crushed tomatoes, tomato paste, marinara sauce and water.
  • Bring to a boil and add macaroni. Lower to a simmer, stirring well so macaroni doesn’t stick. Simmer until macaroni is tender, about 10 minutes. Stir occasionally.
  • Add spinach and continue to cook until wilted, about 5 minutes.
  • Stir in vinegar and sugar and parmesan cheese.


Optional: Serve in bowls and sprinkle a small amount of shredded parmesan cheese on top.

Serves: 4-6

Cooking time: 35 minutes

* Red Wine Substitute: Non-alcoholic red wine, red wine vinegar or grape juice, or Alcohol Burn-off Chart:

**Cans BPA free: Foods in steel cans coated with a baked on oleoresinous C-enamel that does not contain the endocrine disrupter chemical, bisphenol-A (BPA). Oleoresin is a non-toxic mixture of an oil and a resin extracted from various plants such as pine or balsam fir.

***Palm sugar is made from the sap of a sugar palm tree (also called date palm). Coconut sugar comes from the buds of coconut tree flowers. They are two different types of sugars, but sometimes you can find a combination of both. Both are natural sweeteners that come from trees and are collected as sap — like North American maple syrup. The sap is then boiled in enormous vats to create either a sugar paste (sold in jars or tins) or rock-like chunks of sugar also known as “jaggery.” (Jaggery can be made from cane sugar as well – it just means the solid, rock-like form of sugar.) I use both palm and coconut sugar in my kitchen. It’s packaged in bags and looks like brown sugar.

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Katherine May Williams

Mmm.. I could really go for a bowl of this soup right about now..

Heidi Aubrey
Heidi Aubrey3 years ago

Thank you for posting.

Lucas Kolasa
Lucas Kolasa3 years ago

Looks good

Natasha Salgado
natasha s3 years ago

I'll be making this! Thanks 4 the recipe!

David W.
David W3 years ago


Maria S.
Maria S3 years ago

TY !

Jeannine A. Johnson
Jeannine Johnson3 years ago

sounds g but a lot of work

JOSE Honr3 years ago


Elisa F.
Elisa F3 years ago

Thanks for the Recipe :)

Vita Pagh
Vita P3 years ago

Sounds delicious.
Thank you for sharing.