Cozy Tuscan Parmesan Cream Soup
This Tuscan Parmesan cream soup is a rich, comforting blend of vegetables, Italian herbs, cream, and parmesan cheese. Perfect for chilly evenings, it’s a hearty one-pot meal that tastes like a Tuscan countryside classic.
Servings: 6 bowls
Calories: 310kcal
Cost: 14
Equipment
- large pot
- wooden spoon
- measuring cups and spoons
- ladle
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cups chicken or vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 tsp dried Italian herbs
- 0.5 tsp red pepper flakes (optional)
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 cups fresh spinach or kale
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in diced tomatoes, broth, Italian herbs, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in heavy cream and parmesan cheese, mixing until smooth and creamy.
- Add spinach or kale and cook for 2–3 minutes until wilted.
- Taste and adjust seasonings before serving.
Notes
Stir in spinach or kale at the end for extra color and nutrition. Serve with crusty bread to soak up the creamy broth. For a lighter version, replace heavy cream with half-and-half.