When you need a warm, filling meal, this Hamburger Florentine Soup is a great choice! It has ground beef, tender spinach, sun-dried tomatoes, and Parmesan cheese in a creamy broth. Every spoonful is full of flavor, and it is easy to make in one pot!
I love a good bowl of soup, especially on a chilly day! If you do, too, you might also enjoy my Tuscan White Bean Soup. And be sure to check out more of my Easy Fall Soup Recipes for even more easy and hearty meals to make at home.
Ingredients & Substitutions
- Ground beef: I recommend 85/15 or 90/10 ground beef for this soup. It gives the broth plenty of flavor without leaving too much grease. Ground turkey or ground chicken can also be used.
- Unsalted butter: Adds a little richness when cooking the onions. If using salted butter, you may want to reduce the added salt.
- Yellow onion: Adds flavor to the soup. A white or sweet onion will also work.
- Garlic: Freshly minced garlic gives the best flavor. You can use about 1 teaspoon of garlic powder if needed.
- Dry sun-dried tomatoes: These add a sweet, tangy flavor to the soup. Soak them in hot water until softened, then drain and chop them before adding. Oil-packed sun-dried tomatoes can also be used; just drain and chop them.
- Italian seasoning: Adds a mix of herbs that goes well with the beef and tomatoes. If you don’t have Italian seasoning, use a little dried oregano and basil.
- Kosher salt and black pepper: Season the soup and bring out the other flavors. Adjust the salt to taste, especially if your beef broth is salted.
- All-purpose flour: Helps thicken the broth. You can use a gluten-free all-purpose flour blend if needed.
- Beef broth: Gives the soup a rich, savory base. Chicken broth can be used, but the flavor will be a little lighter.
- Heavy whipping cream: Makes the broth creamy and smooth. Half-and-half can be used, but the soup will be a little less rich.
- Parmesan cheese: Freshly grated Parmesan melts into the broth and adds a salty, savory flavor. I recommend grating it fresh for the smoothest result.
- Fresh baby spinach: Adds color and a little freshness. Regular spinach can also be used; just remove any tough stems and chop it before adding. Kale can work, too, but may need a few extra minutes to soften.
Tips for the Best Hamburger Florentine Soup
- Soak the sun-dried tomatoes: Since this recipe uses dry sun-dried tomatoes, soak them in hot water for 15 to 20 minutes before chopping. You can do this while the beef cooks to save time.
- Brown the beef well: Let the ground beef brown before stirring too much. This adds flavor to the soup.
- Drain the grease: After browning the beef, leave about 1 tablespoon of grease in the pot. This helps cook the onions and adds flavor without making the soup too greasy.
- Add the flour before the broth: Stir the flour into the onion mixture and cook for about a minute. This helps thicken the broth and keeps the flour from tasting raw.
- Add the broth slowly: Pour it in gradually while stirring to help prevent lumps.
- Keep the heat low after adding the cream: Do not let the soup boil once you add the heavy whipping cream and Parmesan. Gentle heat helps keep the soup smooth.
- Add the spinach last: Stir it in just before serving. It only needs a minute or two to wilt.
FAQs
Can I make Hamburger Florentine Soup ahead of time?
Yes! You can make the soup a day ahead and store it in the refrigerator. The flavors have time to come together, making it a great meal to prepare in advance. Reheat it gently on the stovetop over low heat, stirring often. Avoid boiling it so the cream stays smooth.
Can I add pasta to this soup?
Yes! Small pasta shapes, like ditalini, shells, or elbow macaroni, would be delicious. Cook the pasta separately, then stir it into the soup just before serving. This helps keep it from soaking up too much broth.
Can I make this soup without spinach?
Of course! You can simply leave the spinach out. The soup will still have plenty of flavor from the ground beef, sun-dried tomatoes, and Parmesan cheese. You do not need to change anything else in the recipe.
Can I use frozen spinach instead of fresh?
Yes. Thaw the spinach completely and squeeze out as much water as possible before adding it to the soup. Stir it in near the end, just as you would fresh spinach.
What can I use instead of ground beef?
Ground turkey or ground chicken can be used instead. You could also use Italian sausage for a different flavor. Cook the meat completely before continuing with the recipe.
Why do I need to soak the sun-dried tomatoes?
Dry sun-dried tomatoes can be tough and chewy. Soaking them in hot water softens them so they are easier to chop and enjoy in the soup.
How can I make the soup thicker?
The flour helps thicken the broth as it simmers. If you would like it thicker, let the soup simmer a little longer before adding the cream and Parmesan. Keep the heat gentle once the dairy is added.
What To Serve With Hamburger Florentine Soup
This soup is filling enough to enjoy on its own, but a little something on the side makes it a complete meal!
- Garlic Breadsticks: Perfect for dipping into the creamy broth and soaking up every last bit. It would be so good with my Focaccia Breadsticks, too!
- Crusty Bread: A warm loaf of a French baguette or sourdough is always a good choice.
- Side Salad: A simple green salad with your favorite dressing adds a fresh bite alongside the rich soup.
- Roasted Vegetables: Roasted Parmesan green beans, roasted asparagus, or air fryer carrots make an easy side dish.
How To Store Hamburger Florentine Soup
Refrigerator: Let the soup cool, then transfer it to an airtight container. Store in the refrigerator for up to 3 to 4 days.
To Reheat: Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. Avoid boiling, as the cream and Parmesan can separate. If the soup has thickened in the refrigerator, add a splash of beef broth or cream to loosen it.
Freezer: Freezing is not recommended. Cream-based soups can separate or become grainy after thawing, which may affect the texture.
Hamburger Florentine Soup
Ingredients
- 1 pound (454 g) ground beef
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 1 tablespoon garlic, minced
- ½ cup sun-dried tomatoes, soaked in hot water, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 4 cups (32 ounces / 960 g) beef broth
- 1 cup (238 g) heavy whipping cream
- ½ cup (50 g) Parmesan cheese, freshly grated, plus more for serving
- 2 cups (60 g) fresh baby spinach, roughly chopped
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium-high heat, add the ground beef. Cook for 6 to 8 minutes, breaking it into small crumbles, until browned and cooked through. Drain the excess grease, leaving about 1 tablespoon in the pot. Transfer the beef to a plate.
- Reduce the heat to medium. Add the butter and diced onion to the same pot. Cook for 3 to 4 minutes, stirring occasionally, until the onion begins to soften.
- Stir in the garlic, sun-dried tomatoes, Italian seasoning, salt, and black pepper. Cook for 1 minute.
- Sprinkle the flour over the onion mixture and stir to coat. Cook for 1 minute, stirring constantly.
- Slowly pour in the beef broth, stirring continuously to prevent lumps. Scrape the bottom of the pot to loosen any browned bits.
- Return the cooked ground beef to the pot. Bring the soup to a gentle simmer and cook uncovered for 8 to 10 minutes, stirring occasionally, until the broth has thickened slightly.
- Reduce the heat to low. Stir in the heavy whipping cream and Parmesan cheese. Cook gently for 2 to 3 minutes, stirring until the cheese has melted. Do not let the soup boil.
- Stir in the spinach and cook for 1 to 2 minutes, just until wilted.
- Serve hot with additional Parmesan cheese, if desired.
Did you make this recipe?
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