Easy Cheesy Tomato Florentine Soup

I was browning some chili-grind beef last night when DH came in. "No, please not chili," he said. (I can't imagine a man not wanting chili every chance he can get it! LOL) No chili. What now?

I looked through the pantry and freezer and an idea began to form. Following is that idea.

Ingredients:
1 pound chili-grind beef, italian sausage, or ground beef
1 onion, chopped
1/2 pound chopped frozen spinach
2 cans tomato soup
1 1/2 cans water
1 t. onion powder
1 t. garlic powder
1 t. Italian seasoning
1/4 t. salt
1/4 t. Cajun seasoning
shredded parmesan and mozzarella cheeses to taste

Procedure:
Brown and break up the meat. Add the onion and fry for a minute or so. (If there is a lot of grease, drain off. If there is just a little, leave it in for richness.)

Add the tomato soup, the water, the spinach and the seasonings. Bring up to a low boil, turn down to a simmer. Simmer until the spinach is cooked. At this point, you can eat it or put it up for tomorrow or into a crock pot for later--the longer it sits, the more the flavors will meld--however, it's pretty good right away!

To serve:
Ladle into bowls and top each serving with the shredded cheeses (be generous!)

Variations: If DH's diabetes were not an issue, I would have doubled the water and added some pasta (maybe elbows, shells, or rotinis)--probably a half cup to a cup, depending on how soupy you want this to be.

Or, again, double the water and add a cup of rice. Then you'd get more like a casserole--something you could eat on a plate.

I think this would be great served with either crusty bread or soft garlic sticks.
Mangia!