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Creamy Parmesan Tuscano Soup

A warm, cheesy soup blending velvety Parmesan, cannellini beans, leafy greens, and cream, perfect for cozy weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil or unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced (optional) for sweetness and texture
  • 2 stalks celery, diced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional) for warmth
Broth and Beans
  • 4 cups low-sodium chicken broth (or vegetable broth) for vegetarian version
  • 2 15 oz cans cannellini or great northern beans, drained and rinsed
Vegetables
  • 1 large russet potato, peeled and diced for natural creaminess
  • 3 cups packed baby spinach (or chopped kale)
Cream and Cheese
  • 1 cup heavy cream or half-and-half
  • 1 1/2 cups freshly grated Parmesan cheese plus extra for serving
Seasoning and Garnish
  • Salt to taste
  • freshly ground black pepper to taste
  • Crusty bread or garlic toast, for serving

Method
 

Preparation
  1. In a large soup pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent—about 6–8 minutes.
  3. Add the garlic and cook 30 seconds more until fragrant.
Cooking
  1. Stir in the oregano and crushed red pepper flakes. Add the diced potato and stir so it’s coated with oil and spices.
  2. Pour in the drained cannellini beans and the chicken broth. Bring to a simmer, then lower the heat and cover. Let it simmer gently for 15–20 minutes, or until the potatoes are tender.
  3. Use an immersion blender to puree about half the soup right in the pot—this makes it luxuriously creamy while still keeping chunks for texture. If you don’t have an immersion blender, transfer about 4 cups of soup to a blender, pulse until smooth, and return to the pot.
  4. Stir in the spinach, then add the heavy cream and grated Parmesan. Simmer gently for 3–4 minutes until the cheese melts and the soup is silky.
  5. Add lemon juice and taste. Season with salt and pepper as needed.
Serving
  1. Ladle into bowls and top with extra Parmesan, a drizzle of olive oil, and a grind of black pepper.
  2. Pair with crusty bread or garlic toast.

Notes

This recipe is flexible. You can add sun-dried tomatoes, shredded chicken, or white wine for added flavor. For vegan, replace cream with coconut milk and cheese with nutritional yeast.