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Cozy Tomato Spinach Soup

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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Sara, from the HeartMath Institute

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.


+ add your own
10:33AM PDT on Mar 28, 2014

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

11:27PM PDT on Mar 9, 2014

Thank you for posting.

12:48PM PST on Mar 6, 2014

Looks good

8:00AM PST on Mar 5, 2014

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

10:14AM PST on Mar 3, 2014


4:40AM PST on Mar 3, 2014

TY !

3:59AM PST on Mar 3, 2014

sounds g but a lot of work

7:52PM PST on Mar 1, 2014


1:06AM PST on Feb 28, 2014

Thanks for the Recipe :)

8:48AM PST on Feb 27, 2014

Sounds delicious.
Thank you for sharing.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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