Creamy Parmesan Tuscano Soup
Creamy Parmesan Tuscano Soup is the ultimate bowl of cozy. Inspired by rustic Italian flavors, this hearty soup blends creamy cannellini beans, fire-roasted tomatoes, and savory herbs with fresh spinach and rich parmesan.
It’s nourishing, comforting, and perfect for chilly evenings or a cozy lunch.
Why You’ll Love This Recipe
Warm and comforting: A true cold-weather favorite.
One-pot meal: Easy to make and clean up.
Flavor-packed: With garlic, herbs, tomato, and parmesan, every spoonful is rich and satisfying.
Vegetarian-friendly: Easily customizable with your choice of stock and ingredients.
Great for leftovers: Tastes even better the next day!
Key Ingredients
Sweet Onion & Garlic – The aromatic base that builds flavor.
Tomato Paste & Fire-Roasted Tomatoes – Adds richness, depth, and a touch of smokiness.
Cannellini Beans – Creamy and protein-packed, they make the soup hearty and filling.
Parmesan Rind & Cheese – Infuses the soup with salty, umami depth.
Spinach – Adds nutrition and vibrant color.
Heavy Cream – Brings it all together for a silky, luxurious finish
Creamy Parmesan Tuscano Soup
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:
Step 1:
Heat olive oil in a large soup pot over medium heat.
Add the diced onion and minced garlic along with a pinch of salt and pepper.
Sauté for about 5 minutes, or until the onions become soft and translucent.
Step 2:
Stir in the tomato paste, dried basil, oregano, and thyme.
Cook for another 5 minutes, stirring frequently, until the tomato paste deepens in color and becomes fragrant.
Step 3:
Pour in the fire-roasted tomatoes, cannellini beans, vegetable or chicken stock, and drop in the parmesan rind.
Bring everything to a boil, then reduce the heat and let it simmer for 20 minutes, covering the pot during the last 10 minutes.
Step 4:
Remove the lid and stir in the heavy cream.
Add the grated parmesan cheese and spinach, and let the soup cook for an additional 5 to 10 minutes, stirring occasionally, until the cheese is melted and the spinach is tender.
Step 5:
Taste and adjust seasoning with extra salt and pepper as needed.
Ladle into bowls and serve hot, topped with more parmesan and a pinch of crushed red pepper for a little heat.
Tips and Shortcuts
Use pre-chopped onions and garlic to save time.
No parmesan rind? Add extra grated parmesan or a spoonful of nutritional yeast.
Frozen spinach works great — just toss it in directly!
To thicken the soup, mash some of the beans with a spoon before adding the cream
Nutrition Information
(Estimated per serving, based on 6 servings)
Calories: ~320 | Protein: ~12g | Fat: ~18g | Carbohydrates: ~28g | Fiber: ~6g | Sodium: ~700mg
Kitchen Equipment Needed
Large soup pot or Dutch oven
Wooden spoon or spatula
Measuring cups and spoons
Ladle for serving
Blender (optional, for thicker texture)
Recipe Swaps and Variations
Make it vegan: Use plant-based cream and skip the cheese or use dairy-free parmesan.
Add protein: Stir in cooked Italian sausage, shredded chicken, or crumbled tempeh.
Swap greens: Use kale, Swiss chard, or collard greens instead of spinach.
Spice it up: Add extra crushed red pepper or a dash of hot sauce for more heat.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Let cool completely before transferring to freezer-safe containers.
To Reheat: Warm over medium heat on the stovetop or microwave in 30-second intervals until hot.
Food and Drink Pairings
Sides:
Crusty sourdough or garlic bread
Caesar or arugula salad
Roasted veggies or a grain bowl
Drinks:
White wine like Pinot Grigio or Chardonnay
Sparkling water with lemon
A light beer or cider
Frequently Asked Questions:
What does “Tuscano” mean?
It refers to Tuscan-style cooking — rustic, simple, and hearty Italian-inspired dishes often made with beans, tomatoes, and greens.
Is this soup spicy?
Not by default. It has a mild heat from the crushed red pepper topping, but you can skip or increase based on your preference.
Can I make this gluten-free?
Yes! This soup is naturally gluten-free — just double-check your stock and parmesan for hidden gluten.
Is this soup vegetarian?
It can be! Use vegetable stock and skip any meat-based add-ins.
How long does this soup keep?
About 4 days in the fridge or up to 3 months in the freezer.
Can I use canned beans instead of dried?
Yes, and this recipe is designed for canned beans to keep it quick and easy.
What if I don’t have a parmesan rind?
You can skip it and add extra grated parmesan at the end, or use a dash of umami-rich soy sauce or miso paste as a substitute.
Can I make this in a slow cooker?
Yes! Sauté onions and garlic first, then add all ingredients (except cream, cheese, and spinach) and cook on low for 6–8 hours. Stir in the rest before serving.
Can I blend part of the soup to make it creamier?
Absolutely. Before adding cream and spinach, blend half the soup for a thicker texture.
Can I double the recipe?
Yes! This recipe scales well for feeding a crowd or batch cooking for the week.