Name: Tuscan Creamy Parmesan Soup
Prep time: 10 min
Cook time: PT-488376H36M41S
Total time: PT-488376H36M41S
Cuisine: Italian
Ingredients: 2 cups cannellini or navy beans (cooked or canned, drained and rinsed); 4 cups vegetable or chicken broth; 2 cups fresh spinach; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1 onion, diced; 3 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper, to taste; Olive oil, for sautéing

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This Tuscan Creamy Parmesan Soup is one of those rustic, soul-warming recipes I turn to when I want something comforting but still fresh and nourishing. With tender white beans, silky cream, fragrant garlic and herbs, and a generous sprinkle of Parmesan, every spoonful is cozy and packed with flavor. It’s simple, hearty, and exactly what I crave on cool evenings or when I want a satisfying meatless meal.

Why You’ll Love This Recipe

I love this soup for its beautiful balance of richness and freshness. The cream and Parmesan bring luxurious depth, while the beans and spinach add heartiness and a bit of earthiness. It comes together in one pot, with minimal prep, and it always feels like something you’d find in a cozy Tuscan kitchen. Whether I’m making it for myself or serving guests, it never fails to please. Tuscan Creamy Parmesan Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cannellini or navy beans (cooked or canned, drained and rinsed)
4 cups vegetable or chicken broth
2 cups fresh spinach
1 cup heavy cream
1 cup grated Parmesan cheese
1 onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil (for sautéing)

Directions

Sauté the Aromatics:
I heat a drizzle of olive oil in a large pot over medium heat. Once hot, I add the diced onion and cook for about 4–5 minutes, until soft and translucent. Then I stir in the garlic and sauté for another 30 seconds until fragrant.
Build the Base:
I add the beans, broth, and Italian seasoning to the pot. I bring everything to a boil, then reduce the heat and let it simmer for about 10 minutes to let the flavors meld.
Add Cream and Spinach:
I stir in the heavy cream and spinach, letting the spinach wilt gently into the soup. This takes just a few minutes and adds a beautiful pop of color and freshness.
Finish with Parmesan:
I lower the heat and slowly stir in the grated Parmesan until it melts smoothly into the soup. I taste and adjust with salt and pepper as needed.
Serve:
I ladle the soup into bowls and top with extra Parmesan if I’m feeling fancy. A side of crusty bread is always a good idea.

Servings and timing

This recipe makes about 4 servings and takes 25–30 minutes total. It’s a perfect quick dinner or lunch, especially when I want something warm and satisfying without spending too much time in the kitchen.

Variations

I sometimes add red pepper flakes for a gentle kick.
If I have leftover roasted veggies like carrots or zucchini, I toss them in for extra texture.
I’ve also blended half the soup before adding the spinach to make it even creamier.
For added protein, I occasionally stir in shredded rotisserie chicken.
When I want a lower-fat version, I swap the heavy cream for half-and-half or evaporated milk.

Storage/Reheating

This soup stores well in the fridge for up to 4 days in an airtight container. I reheat it gently on the stovetop or in the microwave, stirring occasionally to keep the cream from separating. It can also be frozen for up to 2 months, though I recommend adding a splash of fresh cream when reheating for the best texture.

FAQs

Can I use dried beans?

Yes, I cook them in advance until tender, then measure out about 2 cups for the recipe. Just make sure they’re fully cooked before adding them to the soup.

Is this soup vegetarian?

It is if I use vegetable broth and vegetarian-friendly Parmesan. I always check labels, since some cheeses may contain animal-based rennet.

Can I make this dairy-free?

Yes, I’ve made it using unsweetened oat cream and a vegan Parmesan-style cheese. It’s not quite the same, but still very creamy and flavorful.

What goes well with this soup?

I like to serve it with crusty sourdough, garlic bread, or a fresh green salad. A grilled cheese sandwich is also a cozy companion.

Can I add pasta?

Absolutely! Small pasta shapes like ditalini or orzo work great. I add them along with the broth and simmer until tender.

Conclusion

This Tuscan Creamy Parmesan Soup is a one-pot wonder that combines simplicity with bold, comforting flavor. The creamy broth, tender beans, and savory Parmesan make it a dish I return to again and again. Whether I’m cooking for guests or making a quiet dinner for myself, this soup always brings warmth and satisfaction to the table.