Zuppa Toscana is oh-so-good! This recipe has just the right amount of spice to keep you coming back for more!
This creamy soup is so satisfying. You can keep it mild or spice it up. The flavors and textures are hearty and bold. Perfect for rainy weather. Topped with crispy crumbled bacon, parmesan cheese and served with your favorite crusty bread. Yum!
This is a super simple, one-pot, soup with pasta and Italian sausage that’s packed with flavour and eats like a meal! The star of the show is Italian sausage which brings a ton of flavour all by itself. This soup is filled out with pasta which is cooked in the soup, making for an easy one-pot meal. Seasonings include onions, garlic, fennel, and Italian herbs, along with some red pepper flakes for even more heat. In addition to all of the flavour that’s already packed in, the broth is a base of chicken broth with tomatoes and it’s made nice and creamy, and oh so good, with cream, cream cheese and plenty of parmesan cheese! There is something that’s just magical about the flavour combo of Italian sausage and tomatoes in a creamy parmesan broth! This soup is the perfect comfort food for cool winter days!
The creamiest, flavour-packed Tuscan soup with tortellini and sausage, baby spinach and sun dried tomatoes is the ultimate winter comfort food!
On the table in 30 minutes, this hearty soup is the perfect easy dinner for busy weeknights!
Creamy Parmesan Tuscano Soup 🧀🥣
Dive into the richness of our Creamy Parmesan Tuscano Soup tonight! Loaded with beans, spinach, and a touch of parmesan, it’s a bowl of pure comfort.
Ingredients:
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
1/2 teaspoon dried oregano
1/4 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
1/2 cup finely grated parmesan cheese, plus more for topping
5 ounces fresh spinach (frozen is fine too)
Crushed red pepper, for topping
Directions:
Sauté Aromatics: Heat 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.
Flavor Base: Stir in the tomato paste, basil, oregano, and thyme. Continue to cook for 5 more minutes, stirring often, until the tomato paste darkens.
Build Soup: Add the fire-roasted tomatoes, cannellini 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.
Creamy Finish: Remove the lid and stir in the heavy cream. Add the grated 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: Serve hot, topped with extra parmesan cheese and crushed red pepper.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Calories: 300 kcal | Servings: 4
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