Nutritional Info

Nutrition Facts

Serving Size 1 (313g)

Calories 187
Calories from Fat 43 (23%)
Amount Per Serving %DIV
Total Fat 4.8g 7%
Saturated Fat 1.3g 7%
Monounsaturated Fat 2.4g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 3.1mg 1%
Sodium 802.2mg 35%
Potassium 932.4mg 20%
Total Carbohydrate 25.9g 9%
Dietary Fiber 3g 12%
Sugars 8.7g
Protein 10.2g 20%

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Recipe Description
The addition of spinach gives a contrasting color and taste to this rich tomato based soup. The pasta adds variety and substance.
Prep time
10 min
Cook time
25 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  olive oil
1 Cup(c)  yellow onion, chopped
4 Clove(clv)  garlic, minced
1 Teaspoon(t)  oregano, dried
1 Teaspoon(t)  basil, dried
1/2 Teaspoon(t)  thyme, dried
1/2 Teaspoon(t)  salt
1 Pinch(pn)  pepper, freshly ground, to taste
1/3 Cup(c)  dry red wine
2 Cup(c)  chicken stock or broth
2 Cup(c)  beef stock or broth
28 Ounce(oz)  tomatoes in thick puree, crushed
1/2 Cup(c)  uncooked elbow macaroni
6 Ounce(oz)  fresh baby spinach, rinsed and stems removed if desired
1 Tablespoon(T)  balsamic vinegar


In a large soup pot over medium heat, warm oil. Add onion and garlic and saute until tender, about 5 minutes. Stir in oregano, basil, thyme, salt and pepper and then the wine. Add chicken stock, beef stock and tomatoes. Bring to a boil. Add macaroni. Reduce heat to medium and cook, uncovered, until macaroni is tender, about 10 minutes. Add spinach and cook until wilted, stirring occasionally, about 5 minutes longer. Stir in vinegar. Ladle into bowls and sprinlde with Parmesan cheese, if desired.

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