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