This Tuscan Parmesan Cream Soup is everything I want in a comforting bowl—warm, creamy, and full of rustic Italian flavors. It’s simple, satisfying, and packed with nourishing ingredients like cannellini beans, fresh spinach, and Parmesan cheese. I love how easy it is to throw together, yet it tastes like something you’d find at a cozy countryside trattoria.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between creamy and wholesome. The cannellini beans give the soup body and richness without needing cream, and the Parmesan melts into the broth to create that signature savory depth. It’s quick to make, budget-friendly, and naturally vegetarian. Whether I serve it with crusty bread or enjoy it on its own, it always hits the spot.

Ingredients

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

1 cup cannellini or navy beans
2 cups spinach
1 cup grated Parmesan cheese
4 cups vegetable broth
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
salt and pepper to taste
olive oil, for sautéing

Directions

I start by heating a drizzle of olive oil in a large pot over medium heat. Once hot, I add the chopped onion and garlic and sauté until they’re soft and fragrant—about 4 to 5 minutes.
I add the beans, vegetable broth, and Italian seasoning. I bring the mixture to a boil, then reduce the heat to let it simmer gently.
Once simmering, I stir in the spinach and cook until it’s wilted, just a couple of minutes.
I add the Parmesan cheese and stir until it fully melts into the broth, creating a creamy, savory soup.
I finish by seasoning with salt and freshly ground black pepper to taste, then ladle it into bowls and serve hot.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add pasta or rice: I sometimes toss in small pasta like orzo or a scoop of cooked rice to make it more filling.
Use kale instead of spinach: If I have kale on hand, I chop it finely and use it in place of spinach—it adds a heartier bite.
Creamier texture: For an ultra-creamy version, I blend a portion of the soup before adding the spinach and cheese.
Add veggies: I like adding carrots or zucchini for extra color and nutrition.
Protein boost: I sometimes add cooked chicken or sausage to make it a more substantial meal.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the soup gently on the stove over medium-low heat or in the microwave. If the soup thickens too much, I just add a splash of broth or water to loosen it. This soup doesn’t freeze well due to the Parmesan, but it’s perfect for a few days of cozy meals.

FAQs

Can I use canned beans instead of dried?

Yes, I always use canned beans for convenience. I rinse and drain them before adding to the soup to remove excess sodium and starchy liquid.

Can I use frozen spinach?

Absolutely. If I don’t have fresh spinach, frozen works just fine—I just thaw and squeeze out the excess moisture before adding it in.

Is this soup vegetarian?

Yes, it is—as long as I use vegetarian Parmesan or a cheese that doesn’t contain animal rennet.

How can I make it gluten-free?

This soup is naturally gluten-free, just be sure your vegetable broth and Parmesan are certified gluten-free.

Can I add cream to make it richer?

Yes, I sometimes add a splash of heavy cream or half-and-half at the end for extra richness, but it’s already creamy from the melted cheese and beans.

Conclusion

Tuscan Parmesan Cream Soup is one of those soul-warming dishes I love making when I need something fast, comforting, and full of flavor. It’s simple, satisfying, and endlessly customizable depending on what I have on hand. Whether I serve it with toasted bread or enjoy it solo, this soup always brings that rustic Tuscan charm straight to my kitchen.