🥣 Tuscan Parmesan Cream Soup

Ingredients:

• 2 tbsp olive oil

• 1 tbsp butter

• 1 medium onion, diced

• 3–4 garlic cloves, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 red bell pepper, diced

• 1 tsp Italian seasoning

• ½ tsp red chili flakes (optional)

• ¼ cup all-purpose flour (for thickening)

• 4 cups chicken or vegetable broth

• 2 cups heavy cream (or half-and-half)

• 1 cup milk

• 1 can (15 oz) cannellini beans, rinsed & drained

• 2 cups fresh spinach, roughly chopped

• ½ cup sun-dried tomatoes, chopped

• 1 ½ cups grated Parmesan cheese (plus more for topping)

• Salt & black pepper to taste

• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. Sauté Base

   • Heat olive oil and butter in a large pot.

   • Add onion, garlic, carrots, celery, and bell pepper. Cook 5–6 minutes until softened.

2. Season & Thicken

   • Stir in Italian seasoning, chili flakes, salt, and pepper.

   • Sprinkle flour over the veggies and stir for 1–2 minutes to cook out raw flour taste.

3. Add Liquids

   • Gradually pour in broth while stirring to avoid lumps.

   • Bring to a gentle simmer and cook for 10 minutes.

4. Creamy Goodness

   • Stir in heavy cream and milk.

   • Add beans, spinach, and sun-dried tomatoes. Simmer another 10 minutes until thickened.

5. Cheesy Finish

   • Lower heat, stir in Parmesan cheese until melted and creamy.

   • Taste and adjust seasoning.

6. Serve

   • Ladle into bowls, top with extra Parmesan and fresh herbs.

   • Serve with warm crusty bread.

❓ Q&A Section

Q: Can I make this vegetarian?
A: Yes! Use vegetable broth and skip chicken broth.

Q: Can I add meat?
A: Absolutely—grilled chicken, Italian sausage, or even crispy bacon bits make it heartier.

Q: Can I freeze this soup?
A: Since it has cream and cheese, it may separate when frozen. Best to refrigerate up to 3–4 days.

Q: Can I make it lighter?
A: Use half-and-half or whole milk instead of heavy cream, and reduce Parmesan.

Q: What can I use instead of cannellini beans?
A: Great Northern beans or chickpeas work well.

Q: How do I make it thicker?
A: Add more flour in the beginning, or stir in a cornstarch slurry near the end.