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Creamy Parmesan Tuscano Soup

Creamy Parmesan Tuscano Soup. This soup is brimming with hearty vegetables, savory Italian sausage, and a creamy Parmesan-infused broth that will warm your soul and tantalize your taste buds. Whether it’s a chilly evening or you’re just craving something cozy, this soup is a perfect choice.

I first fell in love with Tuscano soup during a trip to Italy, where I was captivated by the rustic charm of the Tuscan countryside and the incredible food. This recipe is inspired by those flavors and memories, bringing a taste of Italy right to your kitchen. The blend of fresh kale, tender potatoes, and a creamy broth with a hint of garlic and herbs is pure comfort in a bowl.

What makes this soup extra special is the Parmesan cheese that adds a rich, nutty flavor to the broth. Paired with spicy Italian sausage and fresh vegetables, it’s a combination that feels both luxurious and homey. Plus, it’s easy to prepare, making it an ideal dish for weeknight dinners or special gatherings.

Recipe Summary

This Creamy Parmesan Tuscano Soup features a rich and creamy broth filled with savory Italian sausage, tender potatoes, fresh kale, and a generous sprinkle of Parmesan cheese. It’s a perfect blend of comforting flavors and textures.

Exciting Story

One winter evening, my family and I gathered around the kitchen, looking for something warm and hearty to beat the cold. I decided to make this Tuscano soup, inspired by the flavors of our trip to Italy. As the soup simmered on the stove, filling the house with its inviting aroma, I was reminded of those cozy trattorias and the joy of sharing a delicious meal with loved ones. When I served the soup, it was an instant hit, and now it’s a staple in our home whenever we need a bit of warmth and comfort.

Why This Creamy Parmesan Tuscano Soup?

Selling Points:

  • Authentic Taste of Tuscany: Brings the rich, rustic flavors of Italy to your table.
  • Hearty and Comforting: Perfect for chilly evenings or whenever you crave something cozy.
  • Easy to Make: Simple ingredients and straightforward steps make this soup a breeze to prepare.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Kcal: 300 kcal | Servings: 4


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1 tablespoon olive oil
1 sweet onion, diced
4 garlic cloves, minced
Kosher salt and 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
1 cup heavy cream
½ cup finely grated parmesan cheese, plus more for topping
5 ounces fresh spinach, frozen is fine too
Crushed red pepper, for topping


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.

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