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A rustic bowl of hearty Tuscan Parmesan soup with white beans, spinach, tomatoes, grated cheese, and pepper, served with crusty bread.
Daniel

Hearty Tuscan Parmesan Soup

A rich and creamy soup bursting with the rustic flavors of Tuscany, featuring tender chicken, sun-dried tomatoes, fresh spinach, and a generous touch of Parmesan cheese. This comforting Tuscan Parmesan Soup is perfect for a satisfying meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes optional, for a little heat
  • 6 cups chicken broth low sodium is preferred
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1.5 cups cooked chicken breast shredded or diced
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 cup milk whole milk recommended
  • 1 cup fresh spinach packed
  • 1/2 cup Parmesan cheese freshly grated, plus more for garnish
  • Salt to taste
  • Black pepper freshly ground, to taste
For Serving
  • Parmesan cheese freshly grated, for garnish
  • Fresh basil or parsley chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk
  • Ladle

Method
 

Prepare the Base
  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and cook until it softens and becomes translucent, about 5-7 minutes.
  2. Stir in the minced garlic, dried oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant, being careful not to burn the garlic.
Simmer and Thicken
  1. In a separate small bowl, whisk together the all-purpose flour and milk until a smooth slurry forms. Set aside.
  2. Pour the chicken broth and chopped sun-dried tomatoes into the pot. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 10 minutes to allow the flavors to deepen and meld.
  3. Stir in the heavy cream. Gradually whisk in the flour-milk slurry until the soup begins to thicken slightly. Continue to simmer for 5 minutes, stirring occasionally to prevent sticking.
Finish the Soup
  1. Add the cooked, shredded chicken and fresh spinach to the pot. Cook until the spinach wilts down completely, which usually takes about 2-3 minutes.
  2. Remove the pot from the heat. Stir in 1/2 cup of freshly grated Parmesan cheese until it is completely melted and smoothly incorporated into the soup.
  3. Season the soup generously with salt and black pepper to taste. Adjust seasoning as needed.
  4. Ladle the hot Tuscan Parmesan Soup into individual bowls. Garnish each serving with additional freshly grated Parmesan cheese and a sprinkle of chopped fresh basil or parsley, if desired. Serve immediately.

Notes

For a vegetarian version of this Tuscan Parmesan Soup, substitute vegetable broth for chicken broth and omit the chicken. You can add a can of drained cannellini beans or white beans for extra protein and fiber. Cooked chicken can be leftover rotisserie chicken, or you can boil/bake chicken breasts specifically for this recipe. This soup thickens as it cools. If reheating, you might need to add a splash of milk or broth to achieve your desired consistency. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.