Creamy Parmesan Tuscano Soup 🍲
Ingredients📝
1 tablespoon olive oil
1 sweet onion, diced
4 garlic cloves, minced
Kosher salt and pepper, to taste
1 tablespoon tomato paste
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
1 (14-ounce can) fire-roasted tomatoes
2 (14-ounce cans) cannellini beans, drained and rinsed
4 cups vegetable or chicken stock
1 parmesan rind
1 cup heavy cream
½ cup finely grated parmesan cheese, plus more for topping
5 ounces fresh spinach, frozen is fine too
Crushed red pepper, for topping
Instructions📍
Heat the olive oil in a large pot over medium heat. Add the onion and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes.
Stir in the tomato paste, basil, oregano, and thyme. Continue to cook for 5 more minutes, stirring often, until the tomato paste darkens.
Add the tomatoes, beans, stock, and parmesan rind. Bring to a boil, then reduce to a simmer and cook for 20 minutes, covering for the last 10 minutes.
Remove the lid and stir in the cream. Add the parmesan cheese and spinach. Cook for 5 to 10 more minutes, stirring often, until the cheese melts and the spinach wilts. Season with additional salt and pepper.
Serve hot, topped with extra parmesan cheese and crushed red pepper.
Making Creamy Parmesan Tuscan Soup at home has been one of my favorite cozy meal experiences, especially during cooler months. What I love most about this recipe is how it combines simple ingredients like garlic, onion, and herbs with creamy Parmesan and spinach to create a rich, satisfying flavor that feels both hearty and fresh. The addition of the Parmesan rind during simmering is a game-changer—it slowly infuses the broth with deep umami notes that elevate the whole soup. If you don’t have a Parmesan rind, don’t worry, the grated Parmesan still adds plenty of savory richness. Using fire-roasted tomatoes adds a subtle smoky flavor that perfectly complements the herbs like basil, oregano, and thyme. One tip I’ve found helpful is to use fresh spinach when possible, but frozen works just as well and makes it easy to keep on hand. Adding the spinach last ensures it stays vibrant and tender without being overcooked. The soup thickens beautifully with the cannellini beans, so you get a nice creamy texture without needing any additional thickeners. For an extra touch, topping the soup with crushed red pepper flakes adds a mild heat that brightens the richness of the cream and cheese. I usually serve this soup with crusty bread to scoop up all the delicious flavors. This soup recipe is also versatile—you can easily make it vegetarian by using vegetable stock, or add shredded chicken for a protein boost. Overall, it’s a wonderful recipe to keep for when you want a quick, nourishing, and flavorful meal that feels like a warm hug in a bowl.
I am making this today