Description
Tuscan Parmesan Cream Soup is a cozy, creamy and full‑of‑flavor bowl inspired by Tuscan cuisine—packed with white beans, spinach (or kale), rich Parmesan and a velvety cream base that makes it perfect for chilly evenings or comforting meals.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 1 Tbsp tomato paste
- 1 tsp dried basil
- ½ tsp dried oregano
- ¼ tsp dried thyme
- 1 (14‑ounce) can fire‑roasted tomatoes
- 2 (14‑ounce) cans cannellini beans, drained & rinsed
- 4 cups vegetable or chicken stock
- 1 Parmesan rind (optional but adds depth)
- 1 cup heavy cream
- ½ cup finely grated Parmesan cheese, plus more for topping
- 5 oz fresh spinach (or frozen, thawed & drained)
- Salt & pepper, to taste
- Crushed red pepper flakes, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, season with salt & pepper, and sauté until the onions are soft and translucent (about 5 minutes). :contentReference[oaicite:0]{index=0}
- Stir in the tomato paste, dried basil, oregano and thyme and cook for another 2‑3 minutes until the paste darkens slightly and the herbs release their aroma. :contentReference[oaicite:1]{index=1}
- Add the fire‑roasted tomatoes (with juices), the cannellini beans, the stock, and the Parmesan rind. Bring to a boil, then reduce to a simmer. Cover partially and cook for about 20 minutes (10‑20 depending on your heat) to let flavors meld. :contentReference[oaicite:2]{index=2}
- Remove the lid, stir in the heavy cream and the finely grated Parmesan cheese until the cheese melts and the soup becomes smooth and creamy. Then add the spinach and stir until wilted (about 1‑2 minutes). Season to taste with salt & pepper. :contentReference[oaicite:3]{index=3}
- Ladle the soup into bowls. Top with extra grated Parmesan and a sprinkle of crushed red pepper flakes (if using) before serving. :contentReference[oaicite:4]{index=4}
Notes
- Using a Parmesan rind while simmering adds wonderful umami depth—save any rinds you have in the freezer. :contentReference[oaicite:5]{index=5}
- For a vegetarian version, use vegetable stock instead of chicken stock. The recipe still remains rich and satisfying. :contentReference[oaicite:6]{index=6}
- If you’d like a lighter version, substitute half the heavy cream with half‑and‑half, or reduce the amount slightly (but keep the Parmesan cheese for flavor). :contentReference[oaicite:7]{index=7}
- Leftovers taste even better the next day as flavors deepen. Store in an airtight container and refrigerate up to 3 days; reheat gently, adding a splash of stock if the soup thickens. :contentReference[oaicite:8]{index=8}
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food
- Method: Stovetop simmer
- Cuisine: Italian‑inspired (Tuscan style)
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: Approx. 320 kcal
- Sugar: Approx. 6 g
- Sodium: Approx. 480 mg
- Fat: Approx. 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 45 mg
Keywords: Tuscan Parmesan Cream Soup, creamy Tuscan soup, white bean Parmesan soup, spinach cannellini bean soup, comforting creamy soup recipe