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Katie's Cucina

Potato, Spinach, and Tomato Soup







As you can tell by now–I LOVE SOUP! I make at least a pot or two of homemade soup each week! I am also a big fan of Rachael Ray’s, and love to try her recipes! This recipe for Potato, Spinach, and Tomato Soup is super easy and delish! This makes for a good side in a boring lunchbox!

Print Recipe

Potato, Spinach, and Tomato Soup

Yield: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 3 cloves crushed or finely chopped garlic
  • 1 large onion, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 quarts chicken broth
  • 3 large potatoes, peeled and thinly sliced
  • 1 pound fresh triple washed spinach, stems picked and coarsely chopped
  • 1/4 teaspoon nutmeg, grated or ground
  • salt and pepper
  • 1 can chunky-style crushed tomatoes or diced tomatoes in puree
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup grated Parmigiano-Reggiano or Romano


  1. In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil.
  2. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks.
  3. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, red pepper flakes, salt and pepper, to your taste.
  4. Stir in tomatoes and heat through, 1 or 2 minutes.
  5. Ladle soup into bowls and sprinkle grated cheese on top of your soup.


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