Creamy Parmesan Tuscano Soup

Creamy Parmesan Tuscano Soup is a rich, simple, and comforting soup you can make any day.

Introduction to Creamy Parmesan Tuscano Soup

Creamy Parmesan Tuscano Soup brings warm, savory flavors with a smooth texture and spinach for color and nutrition.
If you like creamy soups, try it next to a lighter option like our anti-inflammatory creamy chicken soup for a full meal.

Why make Creamy Parmesan Tuscano Soup

Make this soup because it is easy, filling, and uses pantry staples like canned beans and tomatoes.
It tastes like a restaurant dish but takes little time and little fuss.

How to Make Creamy Parmesan Tuscano Soup

This method keeps the soup creamy and full of parmesan flavor without extra work.
For a similar slow-simmer technique, you can compare steps with this creamy chicken broth soup with bacon, vegetables, and pastina.

Ingredients for Creamy Parmesan Tuscano Soup

• 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
• 1/2 teaspoon dried oregano
• 1/4 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
• 1/2 cup finely grated parmesan cheese, plus more for topping
• 5 ounces fresh spinach, frozen is fine too
• Crushed red pepper, for topping

Directions for Creamy Parmesan Tuscano Soup

• 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.

How to Serve Creamy Parmesan Tuscano Soup

Serve the soup hot in bowls with extra grated parmesan and a pinch of crushed red pepper.
This soup pairs well with crusty bread or a simple green salad and goes well with dishes like creamy chicken poblano black bean soup in a larger menu.

How to Store Creamy Parmesan Tuscano Soup

Cool the soup to room temperature before storing to keep texture and safety.
Store in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months.

Tips to Make Creamy Parmesan Tuscano Soup

• Use a parmesan rind while simmering for deep cheese flavor; remove it before serving.
• For a smoother soup, blend a portion with an immersion blender and then stir back in.
• Add spinach late so it stays bright and tender.

Variation for Creamy Parmesan Tuscano Soup

• Make it vegetarian by using vegetable stock and omitting any animal-based toppings.
• Add cooked sausage or shredded chicken for more protein.
• Swap cannellini for great northern beans or butter beans for a slightly different texture.

FAQs about Creamy Parmesan Tuscano Soup

Q: Can I use milk instead of heavy cream?
A: You can use whole milk, but the soup will be thinner and less rich. Use a splash of cream for better texture.

Q: Can I make this soup ahead of time?
A: Yes. Make the soup, cool it, and refrigerate. Reheat gently on the stove and add a splash of cream if it seems too thick.

Q: Where can I buy good parmesan rinds or specialty cheese tools?
A: Buy it here to find parmesan rinds, graters, and other cheese tools.

Creamy Parmesan Tuscano Soup

A rich, comforting soup with warm, savory flavors, creamy texture, and nutritious spinach, perfect for any day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer, Soup

Cuisine Italian

Servings 6 servings

Calories 380 kcal

Ingredients

  

For the Soup Base

• 1 tablespoon olive oil For sautéing
• 1 cup sweet onion, diced
• 4 cloves garlic, minced
• to taste Kosher salt and pepper
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 can (14-ounce) fire-roasted tomatoes
• 2 cans (14-ounce) cannellini beans, drained and rinsed
• 4 cups vegetable or chicken stock Use vegetable stock for a vegetarian option.
• 1 piece parmesan rind For flavor

For Creaminess and Flavor

• 1 cup heavy cream
• 1/2 cup finely grated parmesan cheese Plus more for topping
• 5 ounces fresh spinach Frozen is fine too.
• to taste crushed red pepper For topping

Instructions

 

Preparation

• 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.

Cooking

• 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.

Serving

• Serve hot, topped with extra parmesan cheese and crushed red pepper.

Notes

Cool the soup to room temperature before storing to keep texture and safety. Store in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months. Use a parmesan rind while simmering for deep cheese flavor; remove it before serving. For a smoother soup, blend a portion with an immersion blender and then stir back in. Add spinach late so it stays bright and tender.

Keyword Comfort Food, Creamy Soup, Parmesan Soup, Tuscano Soup, Vegetarian Option