My variation on a very old Rachael Ray 30 MM... The original called for shallots and fresh spinach, but I adapted to what I ususally have on hand.
2 Tbsp olive oil
1 small onion, diced
2 cloves garlic, diced
3 cups chicken broth (veggie will work just as well)
1 (28 oz) can crushed tomatoes
1 (28 oz) can diced tomatoes
1 (10 oz) package frozen spinach
Pinch crushed red pepper flakes (optional)
1. In a large pot, heat olive oil over medium high heat. Add onion and saute 5 minutes, until soft. Add garlic and crushed red pepper flakes (if using); saute an additional 1-2 minutes
2. Add chicken broth and tomatoes. Heat to a high simmer, stirring occasionally.
3. Add frozen spinach; continue to simmer (stirring occasionally) until spinach is completely thawed and well integrated into the soup
Super simple... enjoy! (I mostly like this because you don't have to thaw and drain the frozen spinach... which is a huge pain, and always turns my dish towels green