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Creamy Parmesan Tuscano Soup

A comforting and quick soup that combines creamy Parmesan with tender beans and leafy greens, perfect for busy nights.
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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
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional, for a gentle kick
Liquid Ingredients
  • 4 cups low-sodium chicken or vegetable broth
Main Ingredients
  • 2 cans 15-ounce cannellini beans, drained and rinsed
  • 2 medium Yukon Gold potatoes, peeled and diced (about 2 cups)
  • 1 cup heavy cream or half-and-half for a lighter version
  • 1 1/2 cups freshly grated Parmesan cheese plus extra for serving
  • 4 cups baby spinach or chopped kale
  • Salt and freshly ground black pepper, to taste
  • 1 pound cooked Italian sausage, sliced optional, for a meaty version
  • Fresh parsley and a drizzle of extra-virgin olive oil to finish

Method
 

Preparation
  1. Prep everything first. Chop the veggies, grate the Parmesan, and have your beans and broth ready.
Cooking
  1. Warm the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until the onion is soft and translucent, about 6–8 minutes.
  2. Add the garlic, oregano, thyme, and red pepper flakes. Cook for 30–60 seconds until fragrant.
  3. Pour in the broth, then add the drained cannellini beans and diced potatoes. Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook until the potatoes are tender, about 12–15 minutes.
  4. Use an immersion blender to puree about half the soup until it’s slightly thickened and creamy.
  5. Stir in the heavy cream and grated Parmesan over low heat. Keep the heat gentle so the cheese melts smoothly.
  6. Add the spinach in handfuls, stirring each addition until wilted. Taste and season with salt and pepper.
  7. Serve hot with extra grated Parmesan, parsley, and olive oil.

Notes

This soup reheats beautifully. Store in an airtight container in the fridge for up to 4 days or freeze in portions for up to 3 months.