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Creamy Parmesan Tuscano Soup

This Creamy Parmesan Tuscano Soup is a cozy meal perfect for chilly days. Rich, hearty, and packed with flavor, it's simple to prepare and sure to please.
Print Recipe
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
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups kale, chopped Can substitute with spinach or Swiss chard.
  • 1 medium carrot, diced
  • 1 medium potato, peeled and cubed
  • 1 cup heavy cream Can substitute with half-and-half or whole milk.
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Pinch of red pepper flakes Optional for added spice.
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Toss in the diced onion and sauté until it's translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Cooking
  1. Pour in the chicken broth and bring to a gentle simmer. Add the chopped kale, diced carrot, and cubed potato. Cook for about 15-20 minutes, or until the vegetables are tender.
  2. Stir in the heavy cream and Parmesan cheese. Mix well to combine. Season with salt, pepper, and red pepper flakes if desired.
  3. Let the soup simmer for an additional 5-10 minutes to meld the flavors.
Serving
  1. Ladle the soup into bowls and garnish with fresh parsley. Enjoy immediately!

Notes

This soup tastes even better the next day, so feel free to make a big batch and store it for later. Be mindful of the red pepper flakes if serving to kids.