Creamy Parmesan Tuscano Soup is a rich and hearty dish inspired by the flavors of Tuscany.
This comforting soup combines savory ingredients like Italian sausage, tender potatoes, and fresh kale, all simmered in a creamy, flavorful broth infused with garlic and herbs.
The addition of Parmesan cheese adds a rich depth of flavor and creaminess, making the soup even more indulgent.
Perfect for cold days, this soup is not only satisfying but also easy to prepare, offering a taste of rustic Italian cuisine right at home. Serve it with crusty bread for a complete meal.
Creamy Parmesan Tuscano Soup
Ingredients:
1 tablespoon olive oil1 sweet onion,
diced4 garlic cloves,
mincedKosher salt and pepper,
to taste1 tablespoon tomato paste
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
1 (14-ounce can) fire-roasted
Instructions:
2 (14-ounce cans) cannellini beans,
drained and rinsed4 cups vegetable or chicken stock1 parmesan rind1 cup heavy cream½ cup finely grated parmesan cheese, plus more for topping5 ounces fresh spinach,
frozen is fine tooCrushed red pepper,
for toppingDirections:
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic with a pinch of salt and pepper.
Cook,
stirring often,
until the onions soften,
about 5 minutes.
Stir in the tomato paste,
basil,
oregano,
and thyme.
Continue to cook for 5 more minutes,
stirring often,
until the tomato paste darkens.
Add the tomatoes,
beans,
stock,
and parmesan rind.
Bring to a boil,
then reduce to a simmer and cook for 20 minutes,
covering for the last 10 minutes.
Remove the lid and stir in the cream.
Add the parmesan cheese and spinach.
Cook for 5 to 10 more minutes,
stirring often,
until the cheese melts and the spinach wilts.
Season with additional salt and pepper.
Serve hot,
topped with extra parmesan cheese and crushed red pepper.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Kcal: 300 kcal |
Servings: 4
Variations of Creamy Parmesan Tuscano Soup:
Vegetarian Version: Replace the sausage with cannellini beans or chickpeas for added protein and texture. Use vegetable broth instead of chicken broth to make it fully vegetarian.
Chicken Tuscano Soup: Swap the sausage for shredded rotisserie chicken or diced chicken breast for a lighter, leaner protein option.
Spicy Kick: Use spicy Italian sausage or add red pepper flakes for a spicier version of the soup.
Low-Carb Option: Replace the potatoes with cauliflower or zucchini for a low-carb variation while keeping the hearty texture of the soup.
Different Greens: Substitute kale with spinach, Swiss chard, or even arugula for a different texture and flavor in the soup.
Lighter Creamy Base: Instead of heavy cream, use half-and-half or coconut milk for a lighter but still creamy version of the soup.
Tips for Making Creamy Parmesan Tuscano Soup:
Cook Sausage First: Brown the sausage in the pot first to develop flavor. Make sure to drain excess fat to prevent the soup from becoming too greasy.
Cut Potatoes Evenly: Dice the potatoes evenly to ensure they cook at the same rate, providing a uniform texture throughout the soup.
Add Greens at the End: Add kale or spinach during the last few minutes of cooking to prevent overcooking. This keeps the greens vibrant and slightly tender.
Don’t Boil After Adding Cream: Once you add the cream or half-and-half, lower the heat and simmer gently. Boiling can cause the cream to curdle, so keep the soup at a gentle simmer.
Grate Fresh Parmesan: For the best flavor, use freshly grated Parmesan cheese. It will melt better and add a richer, more authentic taste to the soup.
Thicken the Soup: If you want a thicker consistency, mash some of the potatoes in the pot or add a tablespoon of flour or cornstarch mixed with water to create a slurry.
By experimenting with these variations and following these tips, you can make Creamy Parmesan Tuscano Soup even more flavorful and customized to your taste!
Enjoy!