Creamy Parmesan Tuscano Soup is a delightful and hearty dish that captures the essence of rustic Italian cooking with its comforting flavors and creamy texture. This soup is perfect for cozy dinners, offering a warm and rich blend of cannellini beans, vegetables, and Parmesan cheese. The addition of fresh spinach brings a burst of color and nutrition, while the Parmesan rind adds an extra layer of depth to the broth. With a touch of spices and the velvety smoothness of heavy cream, this soup is an absolute crowd-pleaser that’s easy to make and perfect for any occasion.
Whether you’re looking for a nutritious lunch or a satisfying dinner, this soup will not disappoint. Its combination of simple ingredients, ease of preparation, and delicious taste make it a perfect addition to your meal rotation. Let’s dive into the recipe and discover how to make this creamy, flavorful soup.
Ingredients
For the Soup Base:
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- Kosher salt and freshly ground 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 (optional but adds great depth of flavor)
- 1 cup heavy cream
- ½ cup finely grated Parmesan cheese, plus more for topping
- 5 ounces fresh spinach (frozen spinach works too)
For Topping:
- Crushed red pepper flakes (for a bit of heat, optional)
- Extra grated Parmesan cheese (for garnish)
Instructions
Step 1: Sautéing the Aromatics
- Start by heating the olive oil in a large pot over medium heat. The oil will give the soup a rich base and help the ingredients sauté to perfection.
- Add the diced sweet onion and minced garlic to the pot. Season with a pinch of kosher salt and pepper. Stir often as the onions soften and begin to caramelize, which should take about 5 minutes.
- The garlic will become fragrant as it cooks, infusing the oil with a savory aroma that sets the foundation for the soup.
Step 2: Enhancing the Flavor Base
- Once the onions are soft and translucent, stir in the tomato paste. The tomato paste will darken as it cooks, adding a rich, umami flavor to the soup.
- Add the dried basil, oregano, and thyme to the pot. These herbs are essential for giving the soup its signature Tuscan flavor profile. Continue cooking for another 5 minutes, stirring frequently to allow the spices to become aromatic and fully incorporated into the mixture.
Step 3: Adding the Tomatoes and Beans
- Now, it’s time to introduce the fire-roasted tomatoes and cannellini beans to the pot. The fire-roasted tomatoes will add a smoky sweetness that balances the richness of the cream and Parmesan.
- Stir everything together, ensuring the tomatoes break down a little bit. The beans will contribute creaminess and a subtle nutty flavor, making them the perfect base for this soup.
Step 4: Pouring in the Stock and Adding the Parmesan Rind
- Pour in the vegetable or chicken stock, making sure the ingredients are well-covered with liquid. The stock will serve as the soup’s flavorful broth, and you can choose vegetable stock for a vegetarian version or chicken stock for added depth.
- Add the Parmesan rind to the pot. The rind will infuse the soup with a savory, umami flavor as it simmers. Don’t worry about removing the rind later; it will soften and melt, leaving behind its rich taste.
Step 5: Simmering the Soup
- Bring the soup to a boil over medium-high heat. Once it starts to boil, reduce the heat to low and let the soup simmer gently for about 20 minutes. This allows the flavors to meld together and the beans to become tender.
- Cover the pot for the last 10 minutes of cooking to trap in the heat and steam, ensuring that the beans fully soften and absorb all the flavors from the herbs and stock.
Step 6: Adding the Cream and Spinach
- After simmering, remove the lid and stir in the heavy cream. The cream will give the soup its luxurious, velvety texture and add richness to the broth.
- Add the finely grated Parmesan cheese and fresh spinach to the soup. Stir the soup to combine, and let it cook for an additional 5 to 10 minutes, stirring occasionally, until the cheese melts completely and the spinach wilts into the soup.
Step 7: Seasoning to Taste
- Taste the soup and adjust the seasoning with more salt and pepper, if needed. The soup should have a perfect balance of flavors—rich and creamy, with a hint of herbaceous warmth from the spices.
Step 8: Serving the Soup
- Ladle the soup into bowls, making sure each serving gets a hearty portion of beans, spinach, and the savory broth.
- Top each bowl with extra grated Parmesan cheese and a sprinkle of crushed red pepper flakes, if desired, for a little heat and added flavor.
Helpful Tips
- Parmesan Rind: If you don’t have a Parmesan rind, don’t worry—it’s optional but recommended for adding depth to the broth. If you skip it, you can always add a little more Parmesan cheese for flavor.
- Cream Alternatives: If you’re looking to lighten the recipe, you can substitute the heavy cream with half-and-half or coconut cream for a dairy-free version.
- Bean Substitutes: While cannellini beans are ideal for their creamy texture, you can use other white beans like Great Northern beans or navy beans.
- Spinach Variations: Fresh spinach is preferred for its flavor, but frozen spinach works well too—just be sure to thaw and drain it before adding it to the soup.
- Adding Heat: If you enjoy spicy dishes, increase the amount of crushed red pepper or add a few dashes of hot sauce to the soup while it’s simmering.
Substitutions and Variations
- Vegetarian Version: Use vegetable stock instead of chicken stock to make this recipe completely vegetarian. The Parmesan rind is optional but still adds a lot of flavor.
- Dairy-Free Version: Substitute heavy cream with coconut milk or a non-dairy cream substitute, and use dairy-free cheese in place of Parmesan.
- More Vegetables: You can add other vegetables such as zucchini or carrots for added texture and nutrition. Just chop them into small pieces and add them to the pot when you add the beans and stock.
Frequently Asked Questions
Can I freeze Creamy Parmesan Tuscano Soup?
Yes, this soup freezes well. Let it cool completely before transferring it to airtight containers or freezer bags. It will keep in the freezer for up to 3 months. When reheating, add a bit of extra broth or cream to restore its creamy consistency.
Can I use other types of beans?
Yes, you can substitute the cannellini beans with other white beans like Great Northern or navy beans. You could even try chickpeas for a different texture.
Is the Parmesan rind necessary for the recipe?
While the Parmesan rind adds a great depth of flavor to the broth, the soup can still be delicious without it. If you don’t have one, you can add extra Parmesan cheese to the broth for a similar effect.
How long will this soup last in the refrigerator?
This soup will last in the refrigerator for about 3-4 days. Make sure to store it in an airtight container to keep it fresh.
Can I make this soup ahead of time?
Yes, this soup can be made a day or two ahead of time. In fact, the flavors tend to deepen after sitting for a while. Just store it in the refrigerator and reheat before serving.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Add all the ingredients (except the cream, Parmesan, and spinach) to the slow cooker and cook on low for 6-7 hours. Stir in the cream, Parmesan, and spinach about 30 minutes before serving.
Conclusion
Creamy Parmesan Tuscano Soup is a rich, flavorful, and comforting dish that’s easy to make and perfect for any occasion. With its creamy texture, savory Parmesan flavor, and hearty beans, it’s the ultimate comfort food. Whether you’re looking to enjoy a warm bowl on a cold day or prepare a simple dinner, this soup is sure to please. Give it a try and enjoy the comforting flavors of Italy in your own kitchen!