Print

Tuscan Parmesan Cream Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Tuscan Parmesan cream soup is a rich, velvety, and comforting bowl of Italian flavor. With creamy Parmesan cheese, fresh greens, and sun-dried tomatoes, it’s a quick and easy soup recipe that tastes gourmet. Whether served as a cozy dinner or elegant appetizer, this soup brings warmth and sophistication to the table.

  • Author: Julia
  • Prep Time: 10–15 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 35–40 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

  • 1–2 tablespoons olive oil or butter
  • 1 medium onion, chopped
  • 2–3 cloves garlic, minced
  • 2 carrots, sliced or diced
  • 1 stalk celery, diced (optional)
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 2 cups fresh spinach or kale
  • ¼ cup sun-dried tomatoes, chopped
  • ½–¾ cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Optional: 1–2 cups cooked chicken, Italian sausage, or white beans

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots (and celery, if using) until softened, about 5–7 minutes.
  2. Pour in the broth and bring to a gentle simmer.
  3. Stir in sun-dried tomatoes and Italian seasoning. Let simmer for 10–15 minutes to develop flavor.
  4. Reduce heat to low. Add heavy cream and Parmesan cheese, stirring until the cheese is fully melted.
  5. Stir in spinach or kale and cook until wilted, about 2–3 minutes.
  6. Season with salt and pepper to taste. Add cooked chicken, sausage, or beans if using, and let them warm through.
  7. Serve hot with extra Parmesan and fresh herbs, if desired.

Notes

  • For the smoothest texture, use freshly grated Parmesan — pre-grated may not melt evenly.
  • Don’t boil the soup after adding cream and cheese to avoid curdling.
  • Add tortellini, gnocchi, or pasta for a heartier version.
  • Store in the fridge for up to 4 days, but avoid freezing due to cream separation.
  • Reheat slowly over low heat, adding broth or milk if needed to thin.

Nutrition

Find it online: https://juliameals.com/tuscan-parmesan-cream-soup/