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Creamy Parmesan Tuscano Soup

This creamy soup combines savory white beans, tender vegetables, and hearty Parmesan, making it the perfect comforting meal for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 pound mild Italian sausage (optional) For a vegetarian option, substitute with mushrooms or roasted red peppers.
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary or 1 small sprig fresh, chopped.
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 cans (15-ounce) cannellini or great northern beans, drained and rinsed
  • 6 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream or half-and-half Use half-and-half for a lighter version.
  • 3/4 cup freshly grated Parmesan cheese, plus extra for serving Use fresh Parmesan for better melting.
  • 4 cups chopped kale or fresh spinach
  • to taste Salt and black pepper Adjust according to taste.
  • 1/2 unit lemon, juiced Brightens the whole pot.
  • garnish unit Chopped parsley For garnish.
  • to serve unit Crusty bread For serving.

Method
 

Cooking
  1. Heat olive oil in a large Dutch oven over medium heat. Add the sausage, breaking it into bite-sized pieces with a wooden spoon. Cook until nicely browned, about 6–8 minutes. Use a slotted spoon to remove the sausage and set aside, leaving the drippings in the pot.
  2. Add diced onion, carrots, and celery to the pot. Sauté for 6–7 minutes until softened. Stir in garlic, oregano, rosemary, and red pepper flakes. Cook for another 30–45 seconds until fragrant.
  3. Return the browned sausage to the pot (or skip if making vegetarian). Add the drained beans and pour in the broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes to let flavors meld.
  4. Remove about 2 cups of the soup (beans and liquid) and blend until smooth in a blender or with an immersion blender. Pour the purée back into the pot to achieve a luxuriously creamy texture.
  5. Stir in the heavy cream and grated Parmesan. Simmer on low for 3–5 minutes until the cheese melts and the soup is silky. Add the chopped kale or spinach and cook until wilted, about 2 minutes.
  6. Remove from heat and stir in the lemon juice. Taste for salt and pepper and adjust if needed.
  7. Ladle into bowls, top with extra Parmesan and a sprinkle of parsley. Serve with crusty bread or garlic toast.

Notes

For a lighter version, use half-and-half or a mixture of milk and Greek yogurt stirred in off the heat. Store leftovers in an airtight container for up to 4 days. Reheat gently to avoid breaking the cream.