As the seasons shift and the air grows cooler, there’s nothing quite like a bowl of warm, comforting soup to make everything feel right. Today, I’m excited to share a recipe that has become a favorite in my kitchen: Creamy Parmesan Tuscano Soup. This dish is not only delicious but also easy to make, packed with flavors that blend beautifully to create a creamy, satisfying experience.
Ingredients:
- 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
- ½ teaspoon dried oregano
- ¼ 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
- ½ cup finely grated parmesan cheese, plus more for topping
- 5 ounces fresh spinach, (frozen is fine too)
- Crushed red pepper, for topping
Directions:
- Start with the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic with a pinch of salt and pepper. Stir often and cook until the onions are soft, about 5 minutes.
- Herbs and Tomato Paste: Mix in the tomato paste along with the basil, oregano, and thyme. Continue to cook for another 5 minutes, stirring frequently, until the tomato paste darkens slightly.
- Adding Bulk and Flavor: Pour in the fire-roasted tomatoes, cannellini beans, and your choice of vegetable or chicken stock. Drop in the parmesan rind for an extra flavor kick. Bring the mixture to a boil, then reduce the heat to a simmer and cover for 20 minutes, with the lid on for the last 10 minutes.
- Cream and Cheese: Remove the lid and stir in the heavy cream. Add the grated parmesan cheese and spinach, continuing to cook for 5 to 10 minutes more, or until the cheese is melted and the spinach has wilted. Adjust the seasoning with more salt and pepper as needed.
- Serve and Enjoy: Ladle the hot soup into bowls, topping each with a sprinkle of extra parmesan cheese and a dash of crushed red pepper for a bit of heat.
Nutritional Info:
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
- Calories: 300 kcal per serving
- Servings: 4
This Creamy Parmesan Tuscano Soup is a perfect meal for any day of the week. Whether you’re looking to impress guests or just want to enjoy a quiet evening at home, this soup delivers comfort and a burst of flavor with every spoonful. Pair it with a slice of crusty bread for dipping, and you’ve got a meal that’s sure to satisfy. Enjoy the warmth and richness of this delightful soup and let it soothe your soul.
Creamy Parmesan Tuscano Soup
- Total Time: 50 minutes
- Yield: 4 1x
Description
Our Creamy Parmesan Tuscano Soup embodies the essence of comfort in every bowl. Rich with creamy textures and robust flavors, it combines the earthy tones of fire-roasted tomatoes and cannellini beans with the luxurious smoothness of parmesan and cream.This soup is not just a meal; it’s a comforting embrace that enriches your dining experience, perfect for those days when you need a touch of warmth and a burst of flavor. Whether it’s a family meal or a quiet evening alone, this soup promises satisfaction with every spoonful.
Ingredients
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
½ teaspoon dried oregano
¼ 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
½ cup finely grated parmesan cheese, plus more for topping
5 ounces fresh spinach, frozen is fine too
Crushed red pepper, for topping
Instructions
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 300