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Creamy Parmesan Tuscano Soup

A comforting and effortless soup that transforms simple ingredients into a magical meal, perfect for busy nights or cozy gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon crushed red pepper flakes or to taste
  • 4 cups chicken broth homemade or store-bought
  • 2 small potatoes, diced
  • 2 cups kale, torn into bite-sized pieces or other leafy greens like spinach or chard
  • 1 cup heavy cream can substitute with half-and-half or coconut milk
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s translucent, around 5 minutes.
  2. Toss in the minced garlic and crushed red pepper flakes, stirring for about another minute.
Cooking
  1. Pour in the chicken broth and add the diced potatoes. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook until the potatoes are tender, about 15 minutes.
  2. Once the potatoes are soft, stir in the kale and cook for another 5 minutes, just until the kale wilts.
  3. Stir in the heavy cream and then the Parmesan cheese. Mix until everything is melted together, and season with salt and pepper to taste.
Serving
  1. Ladle the soup into bowls and sprinkle with extra Parmesan if desired.

Notes

If the soup looks a bit chunky, it's all part of the magic! Feel free to add cooked Italian sausage or a splash of white wine for variation. This soup is even tastier the next day, just reheat on the stove and enjoy.