Go Back

Creamy Parmesan Tuscano Soup

A creamy and garlicky soup that combines tender cannellini beans, spinach, and a dash of lemon for a comforting dish that's perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional for a little warmth
  • 1 1/2 cups baby potatoes, halved or quartered
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 14 oz can cannellini beans, drained and rinsed
  • 1 cup heavy cream or half-and-half for a lighter option use 3/4 cup plus 1/4 cup milk
  • 1 1/2 cups freshly grated Parmesan cheese plus extra for serving
  • 3 cups baby spinach or chopped kale
  • 2 tablespoons lemon juice, fresh
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish
  • Optional: cooked shredded rotisserie chicken or Italian sausage slices for added protein

Method
 

Preparation
  1. Prep your ingredients first. Dice the onion, carrots, and celery. Rinse the beans. Grate the Parmesan.
Cooking
  1. In a large pot or Dutch oven, heat the olive oil and 2 tablespoons butter over medium heat. Add the onion, carrots, and celery. Sauté about 6–8 minutes until the onion is translucent and the carrots start to soften.
  2. Add the garlic, oregano, and red pepper flakes (if using). Stir for 30–45 seconds until fragrant — don’t let the garlic brown.
  3. Add the potatoes and pour in the chicken broth. Bring to a simmer, then reduce heat and cook for about 12–15 minutes until the potatoes are tender when pierced with a fork.
  4. While the potatoes cook, mash about half of the cannellini beans with a fork or potato masher in a small bowl.
  5. Stir the mashed beans and remaining whole beans into the pot. Simmer 3–4 minutes to heat the beans through.
  6. Lower the heat to medium-low. Stir in the heavy cream (or half-and-half), the remaining tablespoon of butter, and the grated Parmesan a little at a time. Stir continuously so the cheese gently melts into the soup without clumping.
  7. Add the spinach and cook just until wilted — about 2 minutes. If adding cooked rotisserie chicken or sausage, stir it in now to heat through.
  8. Finish with lemon juice, then taste and adjust salt and pepper.
  9. Serve hot with a drizzle of olive oil, an extra sprinkle of Parmesan, and chopped parsley or basil. Crusty bread on the side is highly encouraged.

Notes

If you’re feeding kids or someone sensitive to spice, skip the red pepper flakes. For a vegetarian version, use vegetable broth. Don't panic if the soup looks thin at step 6; the mashed beans and cheese will thicken it as it finishes. Use freshly grated Parmesan for the creamiest texture. If you want a smoother texture, use an immersion blender for a few quick pulses after adding the beans — but don’t go full smoothie.