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Creamy Parmesan Tuscano Soup

This delightful soup features rich and creamy textures combined with robust Italian flavors, perfect for busy days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices bacon, diced You can substitute with pancetta or turkey bacon.
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 0.5 teaspoon red pepper flakes Adjust to taste.
  • 4 cups chicken broth For savory goodness.
  • 2 cups potatoes, peeled and diced
  • 1 cup kale, chopped Can substitute with spinach.
  • 1 cup heavy cream Alternatives include half-and-half or whole milk.
  • 1 cup Parmesan cheese, freshly grated The star ingredient.
  • to taste Salt and pepper

Method
 

Cooking Instructions
  1. In a large pot over medium heat, cook the diced bacon until crispy. Transfer to a paper towel-lined plate, leaving drippings in the pot.
  2. Add the diced onion to the pot and cook until translucent, about 3-5 minutes. Stir in minced garlic and red pepper flakes.
  3. Pour in chicken broth and add diced potatoes. Bring to a boil.
  4. Lower heat and let simmer until potatoes are tender, about 15-20 minutes.
  5. Stir in chopped kale and heavy cream, allowing the soup to heat through. Add freshly grated Parmesan cheese and stir until melted.
  6. Taste and add salt and pepper as needed.
  7. Ladle the soup into bowls, top with crispy bacon, and optionally drizzle with olive oil before serving.

Notes

This soup keeps well in the fridge for a few days and can be frozen if cream is added later while reheating.