Tuscan Parmesan Cream Soup

This Tuscan Parmesan cream soup is a warm, velvety bowl of comfort loaded with rich Italian flavors. I love how it combines the creaminess of Parmesan cheese with hearty vegetables, tender greens, and a hint of garlic and herbs. It’s the kind of soup that tastes like it simmered for hours, even though it comes together surprisingly fast.

Why You’ll Love This Recipe

I love this soup because it feels both comforting and elegant. The creamy base is full of flavor thanks to the Parmesan, garlic, and Italian herbs. I also enjoy how flexible it is — I can add chicken, sausage, or white beans to bulk it up, or keep it veggie-forward with leafy greens and sun-dried tomatoes. It’s perfect with crusty bread on the side and makes an easy lunch or dinner any time of year.

Ingredients

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

• Olive oil or butter

• Onion (chopped)

• Garlic (minced)

• Carrots (sliced or diced)

• Celery (optional)

• Chicken or vegetable broth

• Heavy cream

• Fresh spinach or kale

• Sun-dried tomatoes (chopped)

• Grated Parmesan cheese

• Italian seasoning

• Salt and black pepper

• Optional: cooked chicken, Italian sausage, or white beans

Directions

1. I heat the olive oil in a large pot over medium heat, then sauté the onions, carrots, and garlic until they’re soft and fragrant.

2. I add the broth and bring it to a gentle simmer.

3. I stir in the sun-dried tomatoes and Italian seasoning, and let it simmer for 10–15 minutes to develop flavor.

4. I reduce the heat and stir in the heavy cream, followed by the Parmesan cheese. I keep stirring until the cheese melts completely into the soup.

5. I add the spinach or kale and let it wilt for a few minutes.

6. I taste and season with salt and pepper as needed. If I’m adding chicken or sausage, I stir it in at this point and let it heat through.

7. I serve it hot, topped with extra Parmesan and a sprinkle of herbs if I want.

Servings and timing

This recipe serves about 4 to 6 people. It takes me about 10–15 minutes to prep and another 20–25 minutes to cook, so it’s ready in around 35–40 minutes total.

Variations

Sometimes I add a can of white beans to make it heartier or toss in diced cooked chicken for extra protein. If I want a spicier version, I stir in some red pepper flakes. I’ve also made it with tortellini or gnocchi for a filling twist. For a lower-fat option, I use half-and-half instead of heavy cream.

storage/reheating

I store leftovers in the refrigerator for up to 4 days in an airtight container. To reheat, I warm it gently on the stove over low heat, stirring often so the cream doesn’t separate. If it thickens in the fridge, I add a splash of broth or milk to loosen it up. I don’t recommend freezing this soup, as the cream can separate and change texture.

FAQs

Can I use pre-grated Parmesan cheese?

I prefer freshly grated Parmesan because it melts smoother and gives a better flavor. Pre-grated cheese doesn’t always melt well in creamy soups.

How do I keep the soup from curdling?

I make sure not to boil the soup after adding the cream and cheese. I keep the heat low and stir often to keep it smooth and creamy.

Can I make this soup vegetarian?

Yes, I just use vegetable broth and skip the meat — the Parmesan and veggies give it plenty of flavor on their own.

Is this soup gluten-free?

Yes, as long as I check the broth and other add-ins like sausage for hidden gluten ingredients. I don’t add any flour or pasta unless I want to bulk it up.

What’s the best way to serve this soup?

I love serving it with a side of warm crusty bread, garlic toast, or a simple green salad. It also pairs beautifully with a glass of white wine if I want something a little more special.

Conclusion

Tuscan Parmesan cream soup is one of my favorite comfort foods — rich, satisfying, and full of cozy flavors. I love how it’s both simple and sophisticated, perfect for a weeknight dinner or a weekend gathering. With its creamy texture and bold Italian flavor, this soup always gets rave reviews in my kitchen.

Print